Cinnamon Oatmeal Pancakes are a weekend favorite of ours. Oats, whole wheat flour, all purpose flour and cinnamon help form these delicious fluffy pancakes – serve with butter and maple syrup – you will be in heaven!
My family LOVES pancakes. My husband grew up eating them with his grandpa. We often make them on the weekends as they are a special treat – I’m not going to be making homemade pancakes before a school day…ya feel me?
My husband usually makes a traditional pancake but I came across an oatmeal pancake recipe that I just had to try. We loved them. I tweaked it to our liking and now we have a family favorite cinnamon oatmeal pancake recipe!
I have always enjoyed pancakes but in recent years they have become even more enjoyable to me. I find myself ordering them at restaurants and craving them on the weekends. My girls LOVE them so perhaps that’s why I have grown to really love them, too!
Although pancakes may not come across as the healthiest breakfast option, they are a great way to sneak some healthy ingredients into your diet or your kids diet – these are made with oats, whole wheat flour and I added ground flaxseed. No-one knows and we gobble them up. In fact the whole wheat flour and ground flaxseed compliment the warm flavor of cinnamon in this particular pancake very well!
I have one daughter who loves syrup and the other that actually prefers to eat them plain. Interesting right? I am a syrup gal – I douse my pancakes in all the syrup I can get. I prefer real maple syrup as the flavor is more robust than your typical grocery store maple syrup.
I hope this recipe for cinnamon oatmeal pancakes becomes your family’s favorite on the weekends as well!
- 1/2 cup + 2 Tablespoons quick cooking oats
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 tablespoon ground flaxseed (optional)
- 1/3 cup brown sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons melted butter, cooled
- Butter and maple syrup for serving
- In a large bowl mix together the dry ingredients; oats, whole wheat flour, all purpose flour, baking soda, salt, cinnamon, brown sugar and flaxseed; set aside.
- In a smaller bowl, combine wet ingredients and mix together - buttermilk, egg, vanilla, and melted butter
- Pour wet ingredients into dry ingredients and mix just until combined.
- Grease a non-stick skillet or flat griddle and place or turn to medium-low heat. Pour pancake batter and cook on both sides just for a few minues. Once you see bubbles forming, they're ready to flip. Repeat until batter is gone. Serve warm with butter and maple syrup.