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.
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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