Oatmeal Pancakes
10m prep 15m cook 25m ready
These oatmeal pancakes are hearty and fluffy, made with cooked oatmeal for extra texture. Perfect for a filling breakfast.
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Ingredients
- ½ cup (65g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups cooked oatmeal (from ¾ cup old-fashioned rolled oats)
- ½ cup (120g) milk or buttermilk
- 2 tablespoons melted butter or bacon fat
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Step 1.
Whisk together in a large bowl: ½ cup (65g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt
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Step 2.
Beat in a separate medium bowl: 2 large eggs
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Step 3.
Stir into the eggs: 1 ½ cups cooked oatmeal (from ¾ cup old-fashioned rolled oats); ½ cup (120g) milk or buttermilk; 2 tablespoons melted butter or bacon fat
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Step 4.
Quickly stir the oatmeal mixture into the flour mixture. The batter may appear lumpy. Cook, keep warm, and serve as for Pancakes or Griddle Cakes. Lightly stir the batter each time before ladling to make sure the oatmeal is evenly distributed among the cakes.
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