Cinnamon Oatmeal Pancakes

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When summer turns to fall, I can’t help but think of spices and apples, (think hot apple pie) and these easy and healthy cinnamon oatmeal pancakes are no exception. Serve them with our warm apple pancake syrup, and you will be in heaven.

The flavor profile is very simple. It’s just cinnamon, and is not too sweet, so it makes the perfect base for your favorite syrup. Classic maple would be amazing, but they’re also delicious with our homemade butter pecan or apple pancake syrup.

These healthy oatmeal pancakes come in at less than 200 calories per pancake, plus they’re super easy to make!

This recipe is featured in our lineup of holiday morning breakfast recipes and quick and easy breakfast recipes. Check them out for more breakfast goodness!

I think you will like these pancakes as is, but if you decide the cinnamon is too strong you can mellow it out by decreasing the amount of ground cinnamon to 1.5 teaspoon. I don’t recommend going any less than that so that you do not lose the cinnamon flavor altogether. To turn these into regular cinnamon pancakes, omit the rolled oats and add an additional 1/2 cup of all-purpose flour.

Equipment

• Food processor or blender.
• Medium skillet or griddle.
• Medium mixing bowl.
• Electric mixer or wire whisk.

Ingredients

• Uncooked rolled oats.
• All-purpose flour.
• Whole wheat flour.
• Double acting baking powder.
• Baking soda.
• Sugar.
• Ground cinnamon.
• Salt.
• Buttermilk.
• Two large eggs, beaten with electric mixer or wire whisk.
• Butter, melted and cooled.

These cinnamon oatmeal pancakes are a little bit healthier than classic pancakes in that they use oatmeal and whole wheat flour in addition to white all-purpose flour. Oatmeal flour is a whole grain which provides many health benefits.

Read on to learn how to make your own oatmeal flour for this recipe.

How to Make Oatmeal Flour

I recommend that you take the time to grind your oats into a flour. I show you how to do this with a food processor, but you can also make oat flour at home without a food processor. If you have a blender, that works as well.

To begin, simply add your oats to the bowl of a food processor fitted with the blade attachment. You can also add them to a blender.

Then, turn your food processor or blender on high and process for about one minute until the oats are ground to your liking. If you want a little more texture, do not process as long.

I wanted more of a flour-like texture. So I ground them down as much as I could and then sifted the oatmeal flour, along with the other dry ingredients, to remove any remaining oat bits.

General Instructions

Step 1. Add oats to a food processor and process continuously for one minute or until oats are ground into flour and no particles remain.

Over medium mixing bowl sift together ground oats, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon and salt.

Step 2. Add buttermilk, melted butter, and eggs. Stir until just combined. Do not overmix. It’s okay if a few lumps remain.

Step 3. Spray a medium non-stick skillet or griddle with cooking spray and preheat over low-medium heat. Once heated, ladle or spoon about 1/4 cup batter onto skillet or griddle, forming batter into a circle with the back of your spoon or ladle.

Step 4. Cook until bubbles form and pop. Spray a large spatula with cooking spray, and quickly flip pancake. Cook until both sides are golden brown. About 2-3 minutes per side.

Step 5. Continue with remaining batter respraying the pan or griddle with cooking spray between pancakes. Place finished pancakes on a plate and tent with aluminum foil to keep them warm. Serve warm with hot maple, homemade apple or butter pecan syrup.

Variations

• Apple Cinnamon Oatmeal Pancakes. Peel, core and dice one large golden delicious (or your favorite variety) apple. Sprinkle diced apple on the top of the uncooked side of pancakes as they are cooking on the griddle or skillet. Please see our posts for homemade pancakes, lemon blueberry pancakes, or banana chocolate chip pancakes for an illustration for how this is done.
• Vanilla Cinnamon Pancakes. Increase all-purpose flour to 1½ cup and eliminate wheat flour and rolled oats. Add 1 teaspoon of pure vanilla extract to the wet ingredients before combining with dry ingredients.
• Banana Cinnamon Pancakes. Peel and slice two medium bananas. Increase all-purpose flour to 1½ cup and eliminate wheat flour and rolled oats. Add banana slices to the tops of the uncooked side of pancakes as they are cooking on the griddle or skillet.

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