Cinnamon Oatmeal Pancakes
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
4.48 out of 5 stars
(23)
Ingredients
- 1 cup white whole wheat flour
- 1 cup Quaker Old Fashioned Oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
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Preparation
Step 1
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
Step 2
In a medium bowl, combine buttermilk, melted butter, eggs, and vanilla extract. Whisk until combined.
Step 3
Pour wet ingredients over dry ingredients and stir until combined. Let pancake mixture sit for at least 20 minutes. You can cover and put the mixture in the refrigerator for 3-4 hours before making the pancakes.
Step 4
When ready to cook, heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a ¼ cup of batter onto heated skillet.
Step 5
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
Step 6
Serve pancakes with fruit and maple syrup, if desired.
Step 7
Note: these pancakes freeze well. Let them cool completely and then wrap in plastic wrap and put in a freezer bag. When ready to eat, remove from freezer and reheat in microwave or the toaster.
Step 8
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Chef's notes
These pancakes are a perfect back-to-school breakfast option. Make a big batch and keep them in the freezer for quick breakfasts.
They are a great way to mix up the routine from regular oatmeal, adding fiber and a satisfying texture.
The batter can be stored in the fridge for a few hours before cooking, making it convenient for morning preparation.
