Description
Delicious and wholesome oatmeal pancakes made with whole wheat flour and rolled oats, perfect for a healthy breakfast. These pancakes are fluffy, flavorful with cinnamon, and topped with fresh fruit for a refreshing finish. Ideal for a nutritious start to your day, suitable for vegetarians and can be easily adapted to dairy-free versions.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt (optional, for extra moisture)
Toppings
- Fresh fruit such as sliced bananas, strawberries, or blueberries
Instructions
- Soak Oats: In a bowl, combine the rolled oats and milk and let them soak for 10–15 minutes to soften, which helps create a tender pancake texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: To the oat and milk mixture, add the eggs, melted butter or oil, vanilla extract, and Greek yogurt if using. Stir until the mixture is well combined and smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing to keep pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook Pancakes: Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes on the first side until bubbles form and edges look set, then flip and cook for another 2–3 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm, topped generously with fresh fruit like sliced bananas, strawberries, or blueberries for a healthy and tasty breakfast.
Notes
- You can prepare the batter ahead of time and refrigerate overnight to save time in the morning.
- For a dairy-free version, substitute plant-based milk and oil instead of butter, omit the yogurt or use a dairy-free alternative.
- Add a handful of mini chocolate chips to the batter for a fun, kid-friendly twist.