Thick and hearty oatmeal pancakes are easy to make and super satisfying. One taste and you’ll agree that you may just have found your new favorite breakfast!
1cupquick oats or old fashioned rolled oatssee instructions
1cupmilk
2large eggsbeaten
2tablespoonsmelted unsalted butter or oil
2tablespoonsmaple syrup
1teaspoonvanilla extract
1cupall-purpose flour
1tablespoonbaking powder
1/2teaspoonground cinnamon
1/4teaspoonsalt
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Instructions
In a large bowl, mix together oats and milk. If using old fashioned rolled oats, let oats soak in milk for ten minutes.
Add eggs, oil or butter, maple syrup, vanilla. Whisk to combine.
On top of wet ingredients, add flour, baking powder, cinnamon, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Don’t overmix.
Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
Notes
Makes about 12 pancakes
Store leftover pancakes in the refrigerator for up to 4 days.
Reheat leftover pancakes in the microwave for 20-30 seconds, in the toaster oven, or on a griddle over medium-low heat.