Print

Cinnamon Oatmeal Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. In a large bowl, mix oats with 2 cups of buttermilk. Let sit for 1 hour or refrigerate overnight to soften.
  2. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. Add the dry ingredients to the softened oat mixture.
  4. Stir in the remaining 1/2 cup buttermilk, whisked eggs, oil, and honey or maple syrup until just combined.
  5. Heat a large skillet over medium-high heat and lightly grease with oil or spray.
  6. Pour 1/2 cup of batter per pancake into the skillet and spread into a 4-inch round.
  7. Reduce heat to medium-low. Cook until edges appear dry and bubbles form, then flip and cook until golden brown.
  8. 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.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-oatmeal-pancakes/