Favorite Oatmeal Pancakes
Cook Time:
5 Minutes per pancake
Total Time:
20 Minutes
Servings:
12
Our best oatmeal pancake recipes that's perfect for a weekend breakfast.
Ingredients
- 1-1/4 cups all-purpose flour
- ½ cup Quaker® Oats Old Fashioned (uncooked)
- 2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1-1/4 cups fat-free milk
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
- For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
- For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
- For chocolate chip pancakes: 1/2 cup semisweet chocolate chips
Cooking Instructions
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In large bowl, combine flour, oats, baking powder and salt; mix well.
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In separate medium bowl, combine milk, egg and oil; blend well.
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Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
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Add one of the stir-in options, if desired; mix gently.
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Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
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Lightly grease skillet.
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For each pancake, pour 1/4 cup batter into hot skillet.
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Turn when tops are covered with bubbles and edges look cooked.
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Turn only once.
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Serve & enjoy!
Serve & enjoy!
Stir-Ins (optional)
- For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
- For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
- For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
- For chocolate chip pancakes: 1/2 cup semisweet chocolate chips
