This recipe for cinnamon oat pancakes will take your breakfast to a whole new level. Don’t forget the Vermont maple syrup!
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. 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.
I generally don’t go for the whole “sweet stuff in your pancakes” approach — no blueberries or chocolate chips for me, thank you very much. Not that there is anything wrong with that – I know there are people who enjoy a good blueberry pancake for lunch every now and again. But I do like experimenting with the basic pancake itself, and of course there is the good old Bisquick variety. (Ah, Bisquick. I heart you.) 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. Second, the pancakes are made in nice little rounds – only 2-3 tablespoons of batter per pancake, which is SO much easier to deal with on the griddle and they look nicer on the plate as well. So when I get a serious pancake craving, that’s when we break out the griddle.
Is all I have to say. Except for this: pancakes must always be generously covered with Vermont maple syrup. If you happen to be running low on it, which never happens to me thanks to the fact that my Vermont relatives keep us happily supplied, here is a place you can get it: Maple Syrup from Middletown Springs, Vermont
- 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
- 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. Oil skillet. Using 2-3 tablespoons batter per pancake, ladle batter onto skillet and cook 1-2 minutes. Flip and cook an additional 1-2 minutes until golden.
- Serve with butter and Vermont maple syrup.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!