Recipe courtesy of Food Network

Oatmeal Pancakes

These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4
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3/4 cup whole wheat flour (see Cook's Note)

3/4 cup quick-cooking oats

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

1 cup milk

3 tablespoons unsalted butter, melted and cooled, plus more for the pan

1 large egg

Vanilla yogurt and sliced strawberries, for serving


  1. Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
  2. Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
  3. Serve the pancakes with a dollop of yogurt and sliced strawberries.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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