Oatmeal Pancakes / Waffles
Start your day with these fluffy and delicious Oatmeal Pancakes/Waffles! This easy recipe is perfect for a family breakfast or brunch.
“These Oatmeal Pancakes/Waffles have been a family favorite for years! Their hearty texture and subtle sweetness make them a delightful start to any morning. Plus, they’re so versatile – top them with your favorite fruit, syrup, or even a dollop of yogurt.”
Oatmeal pancakes and waffles have a long history in American cuisine, dating back to the early days of settlers who relied on oats as a staple grain. These hearty dishes provided a filling and nutritious way to start the day, and they remain a beloved breakfast classic to this day.
Make it Easier (Shortcuts):
- Use pre-made pancake/waffle mix and add 1 cup of quick-cooking oats to the batter.
- Skip separating and beating the egg whites for a slightly denser pancake.
Add More Flavor (Enhancements):
- Stir in 1/2 cup of blueberries or chocolate chips to the batter.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
Serving Suggestions/Drink Pairings:
- Serve with maple syrup, fresh fruit, and whipped cream.
- Pair with a glass of orange juice, milk, or coffee.
Variations:
- Banana Oatmeal Pancakes/Waffles: Add 1 mashed banana to the batter.
- Chocolate Chip Oatmeal Pancakes/Waffles: Stir in 1/2 cup of chocolate chips.
- Spiced Oatmeal Pancakes/Waffles: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the batter.
Oatmeal Pancakes / Waffles
Ingredients
- 2 cups milk 480 ml / 16 fl oz – Substitutions: Almond milk, oat milk, or other dairy-free milk alternatives work well.
- 1/3 cup all-purpose flour 42 g / 1.5 oz – Substitution: For gluten-free, use a 1:1 gluten-free all-purpose flour blend.
- 2 cups quick-cooking oats 170 g / 6 oz
- 1 teaspoon salt 5 g
- 2 large egg yolks beaten – Substitution: For vegan, use 1/2 cup of mashed banana or 1/4 cup of applesauce.
- 2 ½ teaspoons baking powder 10 g
- 1/3 cup butter melted (76 g / 2.7 oz) – Substitution: Melted coconut oil or vegetable oil can be used.
- 2 teaspoons sugar 8 g
- 2 large egg whites
- ½ teaspoon ground ginger 1 g
Instructions
- In a medium saucepan, bring the milk to a boil over medium heat.
- Remove from heat and stir in the oats. Let stand for 10-15 minutes, or until the mixture has cooled slightly and thickened.
- In a separate bowl, whisk together the egg yolks and melted butter.
- Add the egg yolk mixture to the oat mixture and stir to combine.
- In another bowl, sift together the flour, salt, baking powder, and sugar.
- Gradually add the dry ingredients to the wet ingredients, stirring until just smooth. Do not overmix. A few lumps are okay.
- In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the oatmeal mixture, being careful not to deflate the whites.
- Lightly grease a griddle or waffle iron and preheat according to the manufacturer’s instructions.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, or follow waffle iron instructions for waffles.
- Cook pancakes for 2-3 minutes per side, or until golden brown. Cook waffles according to the waffle iron’s instructions.
- Serve immediately.
Notes
If the batter is too thick, add a tablespoon or two of milk to thin it out.
Do not overmix the batter, as this can result in tough pancakes/waffles.