A stack of oat pancakes sit on a plate with blueberries on top

Extra Fluffy Oatmeal Pancakes

Start your morning off right with our delicious and fluffy oatmeal pancakes. This recipe is special as the pancake mix is prepared the night before and left to rest in the refrigerator. This softens the oatmeal, absorbs the liquid from the recipe and makes the pancakes fluffy and delicious.

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Extra Fluffy Oatmeal Pancakes

Start your morning off right with our delicious and fluffy oatmeal pancakes. This recipe is special as the pancake mix is prepared the night before and left to rest in the refrigerator. This softens the oatmeal, absorbs the liquid from the recipe and makes the pancakes fluffy and delicious.

Course Breakfasts
Oat Type Rolled Oats
Servings 4 people

Ingredients

  • 1 ½ cups rolled oats
  • ¾ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup or honey
  • 2 eggs
  • 2 cups milk (your favourite kind)
  • 2 tablespoons white vinegar
  • 1 pinch of salt

Instructions

  1. This mix has to rest for 12 hours in the refrigerator before being used or it will not turn out well. If you don’t have that time to let the mix rest then do not make this recipe because the pancakes will not be good and it is better to use the traditional oatmeal pancakes.

  2. Place the rolled oats in the blender or food processor and blend for a few seconds, we want some to be ground and others not so much(as if it were 3-minute oatmeal or instant oatmeal but not oat flour).

  3. Place in a large container with a lid along with the other dry ingredients: whole wheat flour, baking powder, baking soda, cinnamon and salt. Mix until combined and add the wet ingredients: the eggs, maple syrup or honey, milk and white vinegar.

  4. Mix well, it’s normal that it begins to fizz, it’s the reaction of the baking soda with the vinegar and it will help our pancakes be fluffy. The mixture cannot be used at this time as it will not work well. Cover the container and put it in the refrigerator.

  5. Let it sit for 10 to 14 hours or overnight.

  6. The next day, let the mixture rest for 5 to 10 minutes before starting so that it’s not so cold. My frying pan is non-stick and I don’t grease it, but you can if you prefer.

  7. Heat a skillet, comal or griddle, preferably non-stick over low heat. These pancakes are cooked over low heat because they take much longer to be ready and if they are over high heat they will burn on the outside and remain raw on the inside so be patient.

  8. With a spoon, stir the mix again, watch the video to see the consistency. If you feel that it is too runny add a tablespoon or two of wheat flour or if it is too thick, lighten it with a splash of milk. If it is very thick, it means that you over-ground the oats and absorbed more liquid, if the mix is very liquid, it means that you used rolled oats without blending them and they were unable to absorb the milk and soften. It is important to follow the recipe as it is written without changing ingredients or steps.

  9. Take a ¼ cup measuring cup and spoon the mixture into the hot skillet. Cook for 3 to 3 ½ minutes, it should look dark and cooked from the edges and bubble in the centre. Turn carefully and cook for 2 to 3 more minutes. Repeat until you have no mix. We like to serve them with fruit and honey.

  10. Store in the refrigerator or freeze your leftover pancakes and heat up during the week in the oven, microwave or toaster.

Watch the Video

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