Cinnamon Oat Pancakes
This recipe for cinnamon oat pancakes will take your breakfast to a whole new level. Don’t forget the butter and maple syrup!
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Why we love this recipe
These cinnamon oat pancakes give me the chance to tell you that every once in a while I get a serious, serious pancake craving, and interestingly it is usually at dinnertime. Case in point: this recipe for hearty fresh corn Johnny Cakes is on my menu on the regular!
I am not a big breakfast eater (although I will never ever turn down poached eggs with corned beef hash), but the whole concept of breakfast for dinner appeals to the comfort food way that my brain is wired.
And I do like anything involving the word pancakes which is why I decided that these cinnamon oat pancakes needed to be made!
First of all, they feature two of my favorite taste sensations: cinnamon and oatmeal. Good and good for you.
And, they are super easy to make, with ingredients that you probably have in your pantry Right This Minute. Let’s make ’em!
Ingredients you need
Ingredient notes and substitutions
- Oats: You are looking for good old rolled oats for this recipe…the same ones you make oatmeal with. You can use either regular oatmeal oats or the fast cooking kind (which will give you a smoother texture). Don’t use steel cut oats – they are too coarse for this recipe.
- Milk: We recommend whole milk or 2% milk to give these pancakes the texture they need.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: In a food processor, combine flour, sugar, baking powder, salt, cinnamon and one cup of the oats. Pulse to coarsely grind oats.
STEP 2: In a large bowl, combine milk, eggs and oil.
STEP 3: Add flour mixture and remaining oats and whisk until moistened.
STEP 4: Heat nonstick skillet or griddle over medium high heat. Using 1/4 cup of batter per pancake, ladle batter onto skillet and cook 1-2 minutes. Flip (and you may need to smoosh them down a little) and cook an additional 1-2 minutes until golden.
STEP 5: Serve up your scrumptious pancakes with a dollop of butter and some warmed maple syrup!
Recipe FAQs
Either one will work just fine, but we will always pick a griddle because it has more room, and it’s easier to flip!
Not really! They definitely have more texture than traditional pancakes, but the oats soften up with the batter.
They can (even though they are at their very best right off the griddle!). Store them in the fridge in a single layer (on parchment or wax paper on a cookie sheet) and warm them up in a 200 degree oven.
I’m so glad you asked! Make these pancake ham and cheese sandwiches!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Want to round out your meal?
Nothing goes with pancakes like bacon, and this brown sugar bacon has our whole heart. And if you like eggs on the side, this is how you can make perfect fried eggs every time.
And how about some strawberry lemonade with your pancakes?
Other pancake recipes we love!
Looking for more breakfast inspiration? Here is our complete collection of breakfast recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Cinnamon Oat Pancakes
This recipe for cinnamon oat pancakes will take your breakfast to a whole new level. Don’t forget the Vermont maple syrup!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 pancakes 1x
- Category: Breakfast
- Method: Stovetop or Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups old fashioned rolled oats
- 2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil
Instructions
- In a food processor, combine flour, sugar, baking powder, salt, cinnamon and one cup of the oats. Pulse to coarsely grind oats.
- In a large bowl, combine milk, eggs and oil. Add flour mixture and remaining oats and whisk until moistened.
- Heat nonstick skillet or griddle over medium high heat. Using 1/4 cup of batter per pancake, ladle batter onto skillet and cook 1-2 minutes. Flip (and you may need to smoosh them down a little) and cook an additional 1-2 minutes until golden.
- Serve with butter and Vermont maple syrup.
Notes
-
- Oats: You are looking for good old rolled oats for this recipe…the same ones you make oatmeal with. You can use either regular oatmeal oats or the fast cooking kind (which will give you a smoother texture). Don’t use steelcut oats – they are too coarse for this recipe.
-
- Milk: We recommend whole milk or 2% milk to give these pancakes the texture they need.
These pancakes are fabulous! I never would have thought to add oats but they came out so delicious
I’m so glad you liked them! Hurray for oats!
Hi Kate
My family loves a crispy waffle. Would this recipe work for my waffle iron?
Hi Jo Marie! I haven’t tried these in the waffle iron but I think this is a seriously great idea! I would make sure the iron is well greased (I’m sure you do that anyway) and give it a try – if it works the way we think it will, will you come back and let me know? :)
these have the potential to be my all time favorite pancakes–great recipe!
They are the best, I promise!
Ack! You just reminded me that I keep tossing my issues of Everyday Food onto whatever flat surface is available when they arrive in the mail, and then forgetting to actually READ them! Mmmmmm, pancakes. And I hope it makes you respect me just a little bit more when I say FIE on Mrs. Butterworth, Vermont maple syrup all the way!! I am totally making these pancakes when Mary Faria hits town!
Ack! You just reminded me that I keep tossing my issues of Everyday Food onto whatever flat surface is available when they arrive in the mail, and then forgetting to actually READ them! Mmmmmm, pancakes. And I hope it makes you respect me just a little bit more when I say FIE on Mrs. Butterworth, Vermont maple syrup all the way!! I am totally making these pancakes when Mary Faria hits town!
Ack! You just reminded me that I keep tossing my issues of Everyday Food onto whatever flat surface is available when they arrive in the mail, and then forgetting to actually READ them! Mmmmmm, pancakes. And I hope it makes you respect me just a little bit more when I say FIE on Mrs. Butterworth, Vermont maple syrup all the way!! I am totally making these pancakes when Mary Faria hits town!
I’m just in awe. Your food photography is amazing. I love the composition. I’m drooling :P
I’m just in awe. Your food photography is amazing. I love the composition. I’m drooling :P
I’m just in awe. Your food photography is amazing. I love the composition. I’m drooling :P