Description
Fluffy and hearty oatmeal pancakes made with rolled oats and simple pantry staples. Golden on the outside, soft on the inside, and perfect with maple syrup for a cozy breakfast.
Ingredients
Units
Scale
- 1 cup old fashioned rolled oats
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- In a large bowl, whisk together rolled oats, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Scoop about 1/4 cup of batter onto the heated skillet for each pancake, spacing them apart.
- Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
- Flip and cook for another 2 minutes until golden brown and cooked through.
- Transfer to a plate, repeat with remaining batter, and serve warm with maple syrup.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Keep heat at medium to prevent over browning before the center cooks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze with parchment paper between pancakes for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg