This Mix Oats with Eggs and Milk recipe transforms simple ingredients into a delicious, healthy breakfast that’s perfect for everyday eating. These pancakes are packed with fiber from oats, lightly sweetened, and flavored with warm cinnamon for a comforting start to your day. They’re easy to make, customizable, and ideal for meal prep!
Prep Time
- 10 minutes
Cook Time
- 15 minutes
Total Time
- 25 minutes
Servings
- 6–8 pancakes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup oats (old-fashioned or quick oats)
- ½ cup sugar (or reduce to ¼ cup for a less sweet option)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (dairy or plant-based like almond, oat, or soy)
- 2 large eggs
- 2 tablespoons melted butter or oil (plus extra for greasing the pan)
- Optional toppings: fresh fruit, honey, maple syrup, yogurt, or nut butter
Instructions
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, baking soda, and salt until well combined.
Step 2: Combine the Wet Ingredients
- In a separate bowl, whisk together the milk, eggs, and melted butter (or oil) until smooth.
Step 3: Make the Batter
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—the batter will be slightly lumpy, and that’s okay! Avoid overmixing to keep the pancakes fluffy.
Step 4: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop about ¼ cup of batter onto the skillet for each pancake. Spread it slightly with the back of the scoop if needed.
- Cook for 2–3 minutes , or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes , or until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 5: Serve and Enjoy
- Stack the pancakes on a plate and top with your favorite toppings—fresh fruit, a drizzle of honey or maple syrup, a dollop of yogurt, or a swirl of nut butter.
- Serve warm and enjoy a hearty, wholesome breakfast!
Pro Tips
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats.
- Add Mix-Ins: Stir in blueberries, sliced bananas, chocolate chips, or chopped nuts for added flavor and texture.
- Meal Prep: Cook a batch of pancakes and store them in the fridge for up to 3 days or freeze them for up to 1 month . Reheat in the microwave or toaster for a quick breakfast.
Nutrition Facts (Per Pancake, based on 8 pancakes)
- Calories: 160
- Protein: 4g
- Carbohydrates: 25g
- Fat: 4g
- Fiber: 2g
- Sugar: 8g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Variations
- Protein Boost: Add a scoop of protein powder to the batter for an extra protein-packed breakfast.
- Spice It Up: Add a pinch of nutmeg or ginger for a deeper spice flavor.
- Savory Option: Skip the sugar and cinnamon, and add shredded cheese, herbs, or diced veggies for a savory pancake twist.
Why You’ll Love This Recipe
These Oatmeal Breakfast Pancakes are a game-changer for busy mornings or lazy weekends. They’re made with simple, wholesome ingredients, yet they deliver a satisfying and flavorful breakfast that keeps you full and energized. The oats add a delightful texture and boost the nutritional profile, making these pancakes a guilt-free treat you can enjoy every day.
Ready to revolutionize your breakfast routine? Grab your oats, eggs, and milk, and whip up these amazing pancakes—they’re sure to become a staple in your kitchen!
