A wholesome and easy-to-make breakfast treat, these Oatmeal Pancakes are fluffy, flavorful, and packed with nutrition. Perfectly customizable with your favorite toppings, they’re a family favorite that’s as nourishing as it is delicious.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- Oatmeal: 2 cups (220 g)
- Sweetener: 3 tbsp (50 g) (honey, maple syrup, or sugar)
- Salt: 1/2 tsp (3 g)
- Eggs: 4 large
- Warm Milk: 1 cup (250 ml)
- Butter (melted): 3 1/2 tbsp (50 g)
- Vanilla Extract: 1 tbsp
- Water: 1 cup (250 ml)
- Oil for frying: A drop of neutral oil (canola, sunflower, or vegetable)
Directions
- Prepare the Oatmeal Mixture:
In a large mixing bowl, combine the oatmeal, sweetener, and salt. - Add Wet Ingredients:
In a separate bowl, lightly beat the eggs. Gradually add the warm milk to the oatmeal mixture, stirring continuously. Then, add the beaten eggs, melted butter, and vanilla extract. Mix well until fully combined. - Adjust Consistency:
Slowly add 1 cup of water to the batter, stirring to achieve a smooth and pourable consistency. - Heat the Pan and Cook the Pancakes:
Heat a non-stick frying pan over medium heat and add a drop of oil. Once hot, pour a ladleful of batter onto the pan and spread slightly. Cook for 2-3 minutes until bubbles form and the edges set. - Flip and Cook the Other Side:
Flip the pancake and cook for another 2-3 minutes or until golden brown. Repeat with the remaining batter, adding more oil as needed. - Serve and Enjoy:
Serve warm with your favorite toppings such as fresh fruits, yogurt, maple syrup, honey, or nut butter.
Serving Suggestions
- Top with sliced bananas and a drizzle of honey for natural sweetness.
- Pair with a dollop of Greek yogurt and fresh berries for a protein-packed breakfast.
- Spread almond or peanut butter for a nutty, rich twist.
- Add a sprinkling of granola for extra crunch.
- Serve with a side of scrambled eggs for a hearty, balanced meal.
Cooking Tips
- Use quick oats for a finer batter, or blend rolled oats for a smoother texture.
- Let the batter rest for 5 minutes before cooking to allow the oats to hydrate.
- Adjust the thickness of the batter with a splash of milk or water if it becomes too thick.
- Use a non-stick pan to ensure even cooking and easy flipping.
Nutritional Benefits
- Oatmeal: A great source of dietary fiber, helping to promote digestion and sustain energy levels.
- Eggs: Provide high-quality protein and essential vitamins such as B12 and D.
- Milk: Offers calcium and vitamin D for strong bones.
- Butter: Adds healthy fats in moderation for energy.
Dietary Information
- Vegetarian: Yes
- Dairy-Free: Replace milk and butter with plant-based alternatives.
- Gluten-Free: Use certified gluten-free oats.
- Low Sugar: Use a sugar substitute or reduce the sweetener for a low-sugar option.
Nutritional Facts (Per Serving, Approximate)
- Calories: 160 kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 6g
- Fiber: 3g
Storage
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes in a single layer, then store in a freezer-safe bag for up to 3 months. Reheat in a toaster or microwave.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples.
- Quick to Prepare: Perfect for busy mornings.
- Customizable: Add your favorite mix-ins or toppings.
- Nutritious: Packed with fiber, protein, and healthy fats.
Conclusion
These Oatmeal Pancakes are a versatile and satisfying breakfast option that’s easy to make and customizable for every taste. Whether topped with fruits, syrups, or nut butter, they’re a delicious way to start your day with wholesome goodness. Enjoy them fresh or make a batch ahead to save time during the week!