Favorite Oatmeal Pancakes Recipes
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
Steps:
- Pour milk over oats and let stand 2-5 minutes.
- Beat in eggs, oil, then remaining ingredients.
- Mixture will be thin.
- Fry on hot griddle.
- Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
FAVORITE OATMEAL PANCAKES
Quaker® Old Fashioned Oats are the not-so-secret ingredient in these amazing pancakes. Top them off with different fruit, spices, or chocolate chips for some truly delicious variations.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 23m
Yield 12
Number Of Ingredients 7
Steps:
- In large bowl, combine flour, oats, baking powder and salt; mix well.
- In separate medium bowl, combine milk, egg and oil; blend well.
- Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
- Add one of the stir-in options, if desired; mix gently.
- Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375 degrees F). Lightly grease skillet.
- For each pancake, pour 1/4 cup batter into hot skillet.
- Turn when tops are covered with bubbles and edges look cooked. Turn only once.
- Serve & enjoy!
Nutrition Facts : Calories 86.7 calories, Carbohydrate 13.9 g, Cholesterol 16 mg, Fat 2 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 151 mg, Sugar 1.2 g
OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
EASY OATMEAL PANCAKES
Oatmeal Pancakes are easy to make and a more filling than your typical pancake recipe. The batter comes together in just 5 minutes with ingredients you probably already have on hand!
Provided by Rachel Farnsworth
Categories Breakfast
Time 10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, stir together flour, quick oats, sugar, baking powder, baking soda, and salt.
- Whisk in buttermilk, eggs, and melted butter just until combined.
- Preheat a flat griddle over medium-high heat.
- Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
- Cook other side until golden brown. Serve hot with syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 248 mg, Fiber 1 g, Sugar 3 g
TODDLER FAVORITE OATMEAL PANCAKES OR WAFFLES
This is my modification of #52999 Family Favorite Oatmeal Pancakes. I'm entering mainly to get the nutritional info. Prep time includes soaking. The consistency when using quick oats is not the same but when using them you don't need to soak. I've also subbed the oil with applesauce with great results. You can use a combination of flours this is just our favorite. We've tried everything and they're awesome every time. I've recently tried these in the waffle iron to save time and they work really well. I save the leftovers and pop them in the toaster for a fast breakfast any day. Sometimes I add protein powder or nutritional yeast, too. Yum!
Provided by AustinMama
Categories Breakfast
Time 18m
Yield 16 pancakes, 16 serving(s)
Number Of Ingredients 12
Steps:
- Pour milk over oats and let stand 8-10 minutes. (skip if using quick oats).
- Beat in eggs, oil, then remaining ingredients except baking powder.
- Add baking powder and only stir until incorporated.
- Wait until it looks a bit puffy (this will make the cakes a tad fluffier but sometimes I don't bother and they're good, too).
- Warm up griddle on medium low (these pancakes take a bit longer to cook than typical pancakes and my first several batches were dark brown because my old stove was hard to control).
- Add a bit of butter to melt in the griddle.
- Cook em up!
- I use a 1/4 cup measure.
- For the toddlers I let them dip in baby yogurt or applesauce.
- I send leftovers in my preschoolers Laptop Lunchbox with PB&J!
Nutrition Facts : Calories 100.2, Fat 2.7, SaturatedFat 0.9, Cholesterol 26.3, Sodium 152.8, Carbohydrate 15.6, Fiber 1.8, Sugar 3.3, Protein 4
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