Oatmeal Pancakes
A comforting and delicious classic breakfast twist. Light, fluffy pancakes made with wholesome blended oats, cooked until golden brown and topped with melting butter and rich maple syrup.
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25 min
Easy
Americana / Desayuno
3 servings
The story behind
This pancake recipe quickly became my absolute favorite for Saturday mornings. I’ve always loved the classic, diner-style pancake stacks, but I wanted to achieve that same thick, fluffy texture using blended oats at home. The first time I whipped these up, the cozy scent of vanilla and sizzling butter filled the entire apartment, instantly bringing everyone to the kitchen table. Sitting down with a warm stack, watching a pat of butter melt over the top, and drizzling real maple syrup is the ultimate weekend ritual. I love serving them with a side of fresh blackberries and raspberries alongside a hot mugs of café au lait.
Instructions
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1Put the rolled oats into a blender and pulse until they are completely pulverized into a fine, smooth flour texture.
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2Add the eggs, milk, melted butter, sugar, baking powder, vanilla extract, and a pinch of salt straight into the blender with the oat flour.
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3Blend everything together for about a minute until you have a perfectly smooth, slightly thick batter; let it rest for 5 minutes so the oats can absorb the liquids properly.
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4Heat a non-stick skillet over medium-low heat and melt a tiny pat of butter to coat the surface evenly.
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5Pour a ladle of batter right into the center of the pan and cook until bubbles start to pop on the surface and the edges look set (about 2 minutes).
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6Flip the pancake carefully with a spatula and cook for another 1 to 2 minutes until the other side is beautifully golden; repeat with the remaining batter and stack them high, topping with fresh butter and plenty of maple syrup.
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