- Prep time10 mins
- Cook time15 mins
- Servings4 (about 12 pancakes)
- DifficultyEasy
- CategoryBreakfast
These pancakes are the reason slow weekend mornings exist. Rolled oats keep them tender and filling, while a generous spoonful of cinnamon makes the whole kitchen smell like a bakery. The batter rests for five minutes so the oats soften, which is the small trick that separates fluffy pancakes from flat ones.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (45 g) old-fashioned rolled oats
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 3 tbsp unsalted butter, melted, plus more for the pan
- 1 tsp vanilla extract
- Maple syrup and sliced banana, to serve
Method
- Whisk the flour, oats, sugar, baking powder, cinnamon and salt together in a large bowl.
- In a second bowl, whisk the milk, eggs, melted butter and vanilla until smooth.
- Pour the wet mixture into the dry mixture and stir until just combined. A few small lumps are fine. Rest the batter for 5 minutes so the oats soften.
- Heat a large skillet or griddle over medium heat and brush lightly with butter.
- Scoop 1/4-cup portions of batter onto the pan, leaving space between them. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
- Flip and cook 1 to 2 minutes more, until golden on both sides. Adjust the heat if they brown too quickly.
- Keep finished pancakes warm in a low oven while you repeat with the remaining batter. Serve with maple syrup and banana.
Tips for success
- Do not overmix the batter — overworked pancakes turn tough and flat.
- The first pancake is always the test: use it to check your pan heat.
- Leftovers reheat well in the toaster for quick weekday breakfasts.
Watch video tutorial
Prefer to watch it being made? This from Exotic Musings walkthrough covers the same fluffy cinnamon oat pancakes step by step — the spoken narration doubles as an audio tutorial.