Oatmeal Pancakes with Cinnamon

380 Ratings
  • 5 105
  • 4 123
  • 3 90
  • 2 42
  • 1 20

Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.

Everyday Food, May 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
35 mins
total:
35 mins
Yield:
Makes 20
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Ingredients

Directions

  • In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

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  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Cook's Notes

To Freeze: Cool pancakes on a wire rack, then arrange in a single layer on a baking sheet. Freeze until firm, about 30 minutes. Transfer pancakes to a resealable plastic bag and store in the freezer up to 3 months.

To Heat from Frozen: For a single serving, warm pancakes in the toaster or toaster oven. For larger batches, arrange pancakes in a single layer on a baking sheet. Cover with foil and heat at 350 degrees until warm, 10 minutes.

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Reviews (21)

380 Ratings
  • 5 105
  • 4 123
  • 3 90
  • 2 42
  • 1 20
Martha Stewart Member
10/14/2017
I like the denseness of these and eat them as a breakfast bar type food. I leave them at work for snacks and eat them like granola bars only flat. They pack well and are a good snack. I feel like I am eating a bowl of oatmeal in them. I don't grind anything and use mostly oatmeal. I added and adjusted abit. I like the hockey puck nature of them and like the chewiness. I always have them on hand and freeze them. Great recipe for me.
Martha Stewart Member
07/23/2015
This recipe is not a keeper. Its pretty dense, however. The flavor was fine but they didn't cook up very well. They were flat, heavy, and squishy. I was looking forward to crisp on the outside, fluffy on the inside pancake with hardy oats and a touch of spices. While the spices and hardiness were there, the denseness was just not optimal. It needs some altering and has the potential for a good recipe.
Martha Stewart Member
09/02/2014
I first discovered this recipe over 5 years ago through my Everyday Food subscription. It has become my go-to made-from-scratch pancake recipe. A couple of small alterations: I run all the oats through the food processor so the pancakes have a smoother texture, and use almond or coconut milk, as my son is milk-intolerant. They always turn out great! I typically make a batch on a Sunday morning and cook up the extras to freeze for school mornings. No more store-bought toaster pancakes!
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Martha Stewart Member
08/10/2014
Made these this morning for my kids and they loved them. I ground the 1 cup of oats in a small processor and added them to the dry ingredients using a whisk to blend. The pancakes were soft and filling. Yummy!
Martha Stewart Member
07/13/2014
Great recipe, great video, makes me want to cook some right now. Thank you.
Martha Stewart Member
04/27/2013
So yummy! I ended up processing both cups of oats to make a smoother batter. The hint of cinnamon is delicious. I froze the leftovers...placing a piece of wax paper in between each pancake. To reheat, just pop one in the toaster. Easy and delicious breakfast!
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Martha Stewart Member
03/09/2013
I've tested many pancake recipes in search of a household regular and I think I just found it. The full recipe yields too many pancakes for 2, so I halved it and it was perfect. We do like our batter a little thicker, so we reduced the amount of milk as well. Last time, I also omitted the oil without any issues. I've added bananas, chocolate/peanut butter chips, walnuts, etc. It's simply wonderful!
Martha Stewart Member
02/26/2013
Quite possibly the best pancake recipe I've found yet! We made the recipe as is and didn't finish it all in one day, so refrigerated it and used it the next day - it was way better! Made it again this morning, and pureed all the oats so it wouldn't be hard, and it's still tasty.
Martha Stewart Member
01/06/2013
I was wondering where the freeze part of the recipe is... other than that, great!
Martha Stewart Member
01/13/2012
Best pancakes I've ever had, and I'm not even an oatmeal fan. Processed all the oats in the blender and added a bit extra cinnamon to taste. Omitted the 1/4 C vegetable oil; I can't imagine using that in the batter, it would have made my pancakes much too runny.
Martha Stewart Member
12/11/2011
This was a fantastic recipe to make eggless! My children have an egg allergy so I am always on the lookout for breakfast recipes that I can make without eggs and have the recipe still turn out good. This one is the best I found so far. I used a combination of Ener-G egg replacer and ground up flax seeds to replace the eggs. I also did not add the last cup of oats. I did add vanilla flavor as well. They turned out perfect!
Martha Stewart Member
10/08/2011
These were great and very simple. I made these with half whole wheat flour and half regular and they were delicious. I also added walnuts - definitely recommend.
Martha Stewart Member
07/08/2011
Very good w/ warm pure maple syrup. Nice thick batter (not watery like other MS pancake recipes). A keeper for us!
Martha Stewart Member
10/19/2010
Great recipe, I pressed thinly sliced apples into the batter once it was in the pan, so tasty!
Martha Stewart Member
07/13/2010
I make these for my 2 daughters, 3 and 18-months and they love them. I freeze the rest for a quick easy toaster breakfast. I use canola oil for the batter and cooking spray for the griddle to help cut the fat. I've also substituted nutmeg for the cinnamon or even added a touch of vanilla extract. These are awesome with or without butter/syrup.
Martha Stewart Member
05/05/2010
HELP! I found this recipe under 'freezer friendly' recipes...yet there are no 'freezing' instructions?! Do you make these and then freeze and reheat in pan or microwave or something???
Martha Stewart Member
12/29/2009
Fabulous! I changed one cup of flour to whole wheat.
Martha Stewart Member
12/02/2009
These are FANTASTIC!! They taste great with just a little bit of butter!
Martha Stewart Member
09/05/2009
This is the BEST recipe for pancakes! I substituted the vegetable oil for olive oil and they still turned out great!
Martha Stewart Member
08/02/2009
The great thing about these pancakes is that they taste just as good after freezing. A BIG hit at our house.
Martha Stewart Member
06/09/2009
I love these pancakes. My sister and my dad loved them!!!!! The oatmeal and cinnamon really makes a big difference in a delcious flavor rather than an ordinay pancake.
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