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oat pancakes with syrup and butter

Simple Oat Pancakes

Fluffy pancakes made with rolled oats blended into flour and a few baking staples. Hearty, filling and freezer-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ cups rolled oats old-fashioned or quick
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1¼ cups milk plus more if needed
  • 2 large eggs
  • 2 tablespoons melted butter plus more for the pan
  • 1 teaspoon vanilla extract

Method
 

  1. Blend the oats in a blender for 30–45 seconds, until they form a fine flour.
  2. In a large bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder and salt.
  3. In another bowl, whisk the milk, eggs, melted butter and vanilla.
  4. Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 5 minutes. If it’s too thick to pour, stir in another tablespoon or two of milk.
  5. Heat a skillet or griddle over medium heat and grease it lightly. Pour ¼ cup of batter for each pancake.
  6. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for 1–2 minutes more, until golden. Repeat with the remaining batter.

Notes

  • Makes about 10 pancakes, 4 inches across.
  • Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
  • Fold in ½ cup of blueberries or chocolate chips.
  • Replace half of the milk with plain yogurt for extra-tender pancakes.