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A stack of oatmeal pancakes with a pat of butter on top and maple syrup dripping down the stack.
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5 from 6 votes

Family Favorite Light and Fluffy Oatmeal Pancakes

These oatmeal pancakes are light and fluffy with a boost of protein as a healthy alternative to regular breakfast pancakes! Just add toppings!
Prep Time15 minutes
Cook Time24 minutes
0 minutes
Total Time39 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 260kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup milk regular or non-dairy
  • 2 large eggs
  • 1 tablespoon unsalted butter plus more for cooking
  • 1 tablespoon granulated sugar
  • ⅔ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon optional

Instructions

  • Whisk 1 cup rolled oats and 1 cup milk in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon of unsalted butter and set it aside to cool.
  • Add the butter, 2 eggs, and 1 tablespoon of granulated sugar to the oats and whisk to combine. Add ⅔ cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, and ¼ teaspoon ground cinnamon, if desired, and whisk until combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
  • Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
  • Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon of butter for each batch.

Notes

The secret to the light texture comes from soaking. Soaking is critical to ensuring the oats don’t mess with the pancakes’ light and fluffy texture. Combine rolled oats with milk in your mixing bowl and let them soak for 10 minutes. Use this time to gather your other ingredients.
The oats will soften and start to break down, ensuring your pancakes won’t be too heavy and are easier to digest and absorb.
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

Nutrition

Calories: 260kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 204mg | Potassium: 421mg | Fiber: 3g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 0.01mg | Calcium: 190mg | Iron: 2mg