The Simple Tip That Transformed My Pancakes Into a Breakfast Dream

I’m someone who loves the thought of Sunday morning pancakes—piles of them, enjoyed leisurely in my pajamas with a steaming cup of coffee nearby. However, the reality is that whenever I treat myself to a pancake breakfast, I find myself hungry again just a few hours later as my energy dips. The solution? Oatmeal pancakes.

By adding rolled oats (packed with fiber and protein!) to your regular pancake batter, you’ll get a heartier and more filling result. But don’t worry—our recipe is just as fluffy and just as perfect for a generous pour of maple syrup.

Directions

Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.

The Simple Tip That Transformed My Pancakes Into a Breakfast Dream

Easy Oatmeal Pancakes