American · Breakfast · Easy
Oatmeal Pancakes
0.0 (0 ratings)- Total
- 35 min
- Prep
- 20 min
- Serves
- 3
- Calories
- 350
Tender oat pancakes cook golden at the edges, with vanilla in the batter and sliced strawberries and maple syrup on top.
A short rest gives oatmeal pancakes a tender middle by letting the ground oats absorb the milk before they hit the skillet. The batter thickens noticeably, so the pancakes hold a small round shape rather than spreading into thin crepes.
Grind the oats finely and cook over moderate heat. Oats brown quickly, and a dark outside can hide a wet center if the pan is too hot. Small pancakes are easier to turn and cook evenly.
Method
Blend the rolled oats into a fine meal. Whisk egg, milk, sugar, vanilla extract and melted butter in a bowl, then stir in the oat meal, baking powder and salt. Rest for until thickened but still spoonable.
Heat a large skillet over medium-low heat and grease with a little of the remaining butter. Spoon in scant 1/4-cup portions, leaving space to turn them.
Cook for until bubbles open and the edges look set. Flip and cook for until golden underneath and fully set in the center with no wet batter. Repeat with the remaining batter and butter, about for three batches.
Divide the pancakes among three plates and top with strawberries and maple syrup. Serve immediately while the edges are still lightly crisp.
Forkue tips
- For a gluten-free breakfast, use certified gluten-free oats; ordinary oats can pick up wheat during processing.
Storing and reheating
Refrigerate cooked pancakes for up to 3 days or freeze for 2 months with parchment between them. Warm in a toaster or dry skillet and add the berries and syrup afterward.
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Kitchen gear
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Oatmeal Pancakes: FAQ
Why is my batter getting thicker?
Oats keep absorbing liquid as they sit. Stir in a splash of milk if the batter stops spreading when spooned into the skillet.
Can I use oat flour?
Yes. Use 5 oz of oat flour in place of the rolled oats and skip the grinding step; let the mixed batter rest as directed.
How do I store and reheat Oatmeal Pancakes?
Refrigerate cooked pancakes for up to 3 days or freeze for 2 months with parchment between them. Warm in a toaster or dry skillet and add the berries and syrup afterward.
How long does Oatmeal Pancakes take?
About 35 min in total: 20 min prep and 15 min cooking.
What do I need to make Oatmeal Pancakes?
The key ingredients are rolled oats, egg, milk, baking powder, vanilla extract and butter, plus pantry basics.
Any tips for Oatmeal Pancakes?
For a gluten-free breakfast, use certified gluten-free oats; ordinary oats can pick up wheat during processing.
