Description
Delicious and wholesome oatmeal pancakes made with rolled oats, whole grain flour, and warm spices, topped with fresh seasonal fruit and a drizzle of maple syrup. These pancakes are fluffy, nutritious, and perfect for a healthy breakfast or brunch.
Ingredients
Scale
Pancake Batter
- 1 cup old-fashioned rolled oats
- ¾ cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (optional for extra moisture)
Toppings
- Assorted fresh fruit (such as sliced strawberries, blueberries, bananas)
- Maple syrup for serving
Instructions
- Soften the oats: In a bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften, which will help create a tender pancake texture.
- Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and cinnamon to evenly distribute the leavening and spices.
- Combine wet ingredients: To the softened oat and milk mixture, add the eggs, melted butter or coconut oil, vanilla extract, and Greek yogurt if using. Stir until all wet ingredients are fully incorporated.
- Form the batter: Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Heat the skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and edges begin to look set.
- Flip and finish cooking: Flip each pancake carefully and cook for an additional 1 to 2 minutes until both sides are golden brown and the pancakes are cooked through.
- Serve: Plate the pancakes while warm, topping generously with fresh fruit slices and a drizzle of maple syrup for sweetness.
Notes
- For gluten-free pancakes, substitute with certified gluten-free oats and a gluten-free flour blend.
- You can prepare the oat and milk mixture the night before to reduce morning prep time.
- Use non-dairy milk and coconut oil to make this recipe vegan-friendly, but note it will no longer be vegetarian.
- Adjust the sweetness by varying the amount of brown sugar or maple syrup according to preference.
