Oatmeal Pancakes Recipe

Rolled oats: These are whole oats that have been steamed and flattened. They provide a hearty texture and are the base of the pancakes.

Milk: Used to soak the oats and create a smooth batter. You can use any type of milk you prefer.

Egg: Helps bind the ingredients together and adds richness to the pancakes.

Sugar: Adds a touch of sweetness to the batter.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Salt: Enhances the flavor of the pancakes.

Vanilla extract: Adds a sweet, aromatic flavor to the batter.

Vegetable oil: Keeps the pancakes moist and prevents them from sticking to the pan.

To ensure your pancakes are light and fluffy, make sure not to overmix the batter. Overmixing can cause the gluten in the oats to develop too much, resulting in dense pancakes. Mix just until the ingredients are combined and you no longer see dry oats.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well for those who are lactose intolerant or prefer a plant-based diet.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a great vegan alternative that also adds fiber.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the pancakes, and it has a lower glycemic index than sugar.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder. This combination will provide the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile, which can enhance the flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can add a unique twist to the pancakes.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option with medium-chain triglycerides (MCTs).

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Once cooled, layer the pancakes between sheets of parchment paper. This ensures they don't stick together.
• Place the layered pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the pancakes within 2-3 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date. Pancakes can be frozen for up to 2 months.
• To reheat, remove the desired number of pancakes from the freezer. You can reheat them in a microwave, toaster, or oven.
  • For the microwave, place the pancakes on a microwave-safe plate and cover with a damp paper towel. Heat on high for 20-30 seconds or until warm.
  • For the toaster, place the pancakes directly in the toaster slots and toast on a low setting until heated through.
  • For the oven, preheat to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for 10-15 minutes or until warm.
• Serve the reheated pancakes with your favorite toppings, such as fresh fruits, maple syrup, or whipped cream.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for 20-30 seconds per pancake. Check for warmth and add more time if needed, in 10-second increments.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Bake for 10 minutes or until heated through.

• Toaster Method: Pop the pancakes into the toaster. Set it to a medium setting and toast until warm and slightly crispy. This method works best for thinner pancakes.

• Stovetop Method: Heat a non-stick pan over medium-low heat. Add a small amount of butter or vegetable oil. Place the pancakes in the pan and cover with a lid. Heat for 1-2 minutes on each side or until warmed through.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-4 minutes, flipping halfway through, until they are warm and slightly crispy.

• Mixing bowl: A large bowl used to combine and mix the ingredients together.

• Whisk: A utensil used to beat or stir the mixture until well combined.

• Measuring cups: Tools used to measure the rolled oats and milk accurately.

• Measuring spoons: Tools used to measure the sugar, baking powder, salt, and vanilla extract precisely.

• Non-stick pan: A pan that prevents the pancakes from sticking and ensures even cooking.

• Spatula: A tool used to flip the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Used to pour the batter onto the pan in consistent portions.

• Stove: The heat source used to cook the pancakes.

• Serving plate: A plate used to serve the warm pancakes with your favorite toppings.

Prep ingredients ahead: Measure and mix dry ingredients the night before to save time in the morning.

Use quick oats: Substitute rolled oats with quick oats to reduce soaking time.

Preheat the pan: Start heating your non-stick pan while mixing the batter to save cooking time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to speed up the process.

Use a blender: Blend all ingredients together for a smoother batter and quicker mixing.