Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/9
Why This Recipe Is A Favorite
These pancakes are warm, comforting, and full of wholesome oats that keep you feeling satisfied longer. The hint of cinnamon adds a cozy, sweet aroma that makes breakfast feel special without extra sugar.
Tips To Improve This Recipe
- Use rolled oats for a better texture; quick oats can make the batter too thin.
- Let the batter rest for a few minutes before cooking to allow the oats to soften.
- Cook on medium heat to ensure the pancakes cook through without burning the outside.
- Let the batter rest for a few minutes before cooking to allow the oats to soften.
- Cook on medium heat to ensure the pancakes cook through without burning the outside.
Step 1
In a big bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, and salt. In another bowl, whisk the milk, eggs, and applesauce until everything’s combined. Pour the wet ingredients into the dry and stir until you have a smooth batter.
Step 2
Heat a lightly oiled griddle or frying pan over medium-high heat. Spoon generous dollops of batter onto the hot surface. Cook the pancakes until you see bubbles forming on top and the edges start to look set, about 3 to 4 minutes. Flip them carefully and cook for another minute or two, until they’re golden brown on the other side. Keep going until you’ve used up all the batter, and then enjoy!
Perfect Side Pairings
Serve with fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt for extra creaminess. Adding sliced bananas or chopped nuts on top can add more flavor and crunch.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, use a toaster or warm them gently in a pan to keep them fluffy. For longer storage, freeze the pancakes separated by parchment paper.
227
people cooked this recipe
