Oatmeal Pancakes


Oatmeal Pancakes

Pancakes are a breakfast favorite. This version adds oats for a heartier texture and nutty flavor.
Prep Time 10 minutes
Cook Time 6 minutes
Course Breakfast
Cuisine American
Servings 3
Calories 280 kcal


  • 1/4 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup nonfat buttermilk
  • 2 tablespoons butter, melted
  • 1 large egg
  • Cooking oil spray


  • Lightly spoon flour into a dry measuring cup; level with a knife. In a medium bowl combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt; stir with a whisk.
  • Combine buttermilk, melted butter and egg in a small bowl. Add liquid mixture to four mixture, stirring just until moist. Let batter rest about 5 minutes.
  • Heat a nonstick pan over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto pan.
  • Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.


Smart Shopping Tips:
  • Dry buttermilk is a good option for recipes like this. Find it in the canned milk aisle. Store in the refrigerator and it will lasts for several months.
  • Quick oats are the most processed of the three oat varieties. They are pre-cooked, dried, and then rolled and pressed slightly thinner than rolled oats. They cook more quickly than steel-cut or rolled oats. Another type of oats may be preferred in some recipes.
Cooking & Serving Tips:
  • Rolled oats can be used in place of quick oats, although it requires more cook time and the final dish will have more texture.
  • Top pancakes with fruit preserves instead of syrup.
  • Leftover pancakes can be frozen. Freeze individually on wax paper and stack in plastic bags when fully frozen. Warm in the microwave when ready to serve for a quick breakfast on busy days.
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