These hearty and wholesome cinnamon oatmeal pancakes are soft, chewy, and full of comforting flavor. Made with rolled oats and buttermilk, they offer a deliciously nutritious start to your day while being rich in fiber and naturally sweetened with honey or maple syrup.
Why You’ll Love This Recipe
You’ll love these pancakes for their fluffy texture and subtle cinnamon warmth. They’re healthier than traditional pancakes, easy to prepare, and perfect for both kids and adults. Plus, they’re packed with whole grains and can be made ahead for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (500 mL) rolled oats
2 1/2 cups (625 mL) buttermilk, divided
1/2 cup (125 mL) whole wheat flour or oat flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) salt
2 large eggs, whisked
1/4 cup (50 mL) canola oil
1 tbsp (15 mL) honey or maple syrup
Canola oil cooking spray or extra canola oil for cooking
Directions
In a large bowl, mix oats with 2 cups (500 mL) of buttermilk. Let sit for 1 hour or until the oats absorb the liquid and soften. For convenience, refrigerate overnight.
In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
Add the dry mixture to the softened oats.
Stir in the remaining 1/2 cup (125 mL) buttermilk, whisked eggs, canola oil, and honey or maple syrup until just combined.
Heat a large skillet over medium-high heat and lightly coat with canola oil or cooking spray.
Pour about 1/2 cup (125 mL) of batter per pancake and spread to about 4 inches (10 cm) in diameter.
Reduce heat to medium-low and cook until edges appear dry and bubbles form. Flip and cook until golden brown.
Keep cooked pancakes warm in a 200°F (100°C) oven while finishing the rest.
Servings and timing
This recipe makes 12 pancakes. Prep time: 1 hour 15 minutes Cook time: 20 minutes Total time: 1 hour 35 minutes
Variations
Fruit-filled: Add blueberries, chopped apples, or mashed banana to the batter.
Nutty crunch: Stir in chopped walnuts or pecans for texture.
Dairy-free: Use plant-based milk with a tablespoon of vinegar or lemon juice instead of buttermilk.
Gluten-free: Substitute oat flour for the wheat flour and use certified gluten-free oats.
Spiced version: Add nutmeg or ginger for extra warmth.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze with parchment paper between pancakes for up to 2 months. Reheat in a toaster, oven, or skillet until warm. Avoid microwaving for too long to maintain texture.
FAQs
How can I make the pancakes fluffier?
Allowing the batter to rest and not overmixing it helps create lighter pancakes.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.
What can I substitute for buttermilk?
Use 2 1/2 cups of milk mixed with 2 1/2 tablespoons of vinegar or lemon juice as a buttermilk alternative.
Can I make the batter ahead of time?
Yes, prepare the oat mixture the night before and refrigerate. Stir in the remaining ingredients in the morning.
How do I keep pancakes warm while cooking?
Place cooked pancakes on a baking sheet in a 200°F (100°C) oven.
Are these pancakes suitable for kids?
Absolutely! They’re nutritious and naturally sweetened, making them a great family breakfast option.
Can I make these pancakes without eggs?
Yes, replace each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.
How do I prevent the pancakes from sticking?
Always preheat the skillet and lightly coat it with oil or cooking spray before each batch.
What toppings go well with these pancakes?
Try fresh fruit, yogurt, nut butter, or a drizzle of pure maple syrup.
Can I make smaller pancakes?
Yes, use 1/4 cup of batter per pancake for mini versions that are perfect for kids or snacking.
Conclusion
Cinnamon oatmeal pancakes are a nourishing twist on a breakfast favorite. With wholesome oats, cozy cinnamon, and a touch of natural sweetness, they’re perfect for starting your day on a hearty and healthy note. Enjoy them fresh off the griddle or reheated for an easy, satisfying morning meal.
These hearty cinnamon oatmeal pancakes are fluffy, wholesome, and full of warm flavor. Made with rolled oats and buttermilk, they’re naturally sweetened and rich in fiber — perfect for a healthy, satisfying breakfast.
Author:Sophia
Prep Time:1 hour 15 minutes
Cook Time:20 minutes
Total Time:1 hour 35 minutes
Yield:12 pancakes
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups (500 mL) rolled oats
2 1/2 cups (625 mL) buttermilk, divided
1/2 cup (125 mL) whole wheat flour or oat flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) salt
2 large eggs, whisked
1/4 cup (50 mL) canola oil
1 tbsp (15 mL) honey or maple syrup
Canola oil cooking spray or extra canola oil for cooking
Instructions
In a large bowl, mix oats with 2 cups of buttermilk. Let sit for 1 hour or refrigerate overnight to soften.
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the softened oat mixture.
Stir in the remaining 1/2 cup buttermilk, whisked eggs, oil, and honey or maple syrup until just combined.
Heat a large skillet over medium-high heat and lightly grease with oil or spray.
Pour 1/2 cup of batter per pancake into the skillet and spread into a 4-inch round.
Reduce heat to medium-low. Cook until edges appear dry and bubbles form, then flip and cook until golden brown.
Keep pancakes warm in a 200°F (100°C) oven while cooking remaining batches.
Notes
Add blueberries, chopped apples, or banana to the batter for fruit-filled pancakes.
Use oat flour and certified gluten-free oats for a gluten-free version.
Make dairy-free by using plant milk + lemon juice in place of buttermilk.
For egg-free, use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Store leftovers in fridge for 3 days or freeze up to 2 months with parchment between layers.
