• Cinnamon Oatmeal Pancakes

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    • 1 c. cake flour
    • 1/2 c. regular or possibly quick-cooking oatmeal
    • 1/4 c. light brown sugar - (packed)
    • 1 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/4 tsp salt
    • 1 1/2 c. buttermilk shaken well
    • 1 x egg
    • 3 Tbsp. melted butter or possibly canola oil Butter or possibly oil spray Hot pure maple syrup


    1. Combine flour, oatmeal, brown sugar, baking soda, cinnamon and salt in large bowl. Set aside.
    2. Put buttermilk, egg and melted butter into small bowl. Whisk till frothy. Add in to dry ingredients; stir till smooth. (Can be cooked immediately or possibly refrigerated up to 5 days.)
    3. Stir before using. If batter is too thick, stir in 1 Tbsp. buttermilk or possibly water and repeat if needed. Heat greased nonstick griddle over medium-low heat.
    4. When warm, spoon 2 Tbsp. batter per pancake onto griddle into 3-inch rounds. Cook till pancakes bubble and brown on edges, about 3 min. Use spatula to turn and brown other side, about 2 to 3 min more.
    5. Can be kept hot in 200-degree oven while remaining pancakes are cooked. Serve warm with hot maple syrup passed separately.
    6. This recipe yields 18 to 20 (3-inch) pancakes.
    7. NOTES :

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