THE RECIPE JOURNAL · Breakfast
Cinnamon-Infused Oatmeal Pancakes
Start your morning with these warm, comforting pancakes that blend the hearty goodness of oats with a cozy hint of cinnamon. They’re easy to make and perfect for a delicious, wholesome breakfast everyone will love.
FROM THE KITCHEN • Cinnamon-Infused Oatmeal Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Yogurt-soaked lentil balls
Something delicious to watch next.
01
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 well combined. Pour the wet ingredients into the dry and stir just until the batter is smooth.
02
Step 2
Heat a griddle or large skillet over medium-high heat and lightly grease it. Spoon generous amounts of batter onto the hot surface. Cook until you see bubbles forming on top and the edges look set, about 3 to 4 minutes. Flip the pancakes and cook for another minute or two, until they’re golden brown on the other side. Keep going until you’ve used all the batter, adding a little more oil if needed. Serve warm and enjoy!
Why you’ll love it
These pancakes bring a warm, comforting flavor with just the right touch of cinnamon. They are fluffy and hearty, making them a perfect start to any morning. Plus, they use wholesome ingredients that keep you full and satisfied.
How to serve
Serve them with a drizzle of maple syrup and a handful of fresh berries. A dollop of yogurt or a sprinkle of chopped nuts can add texture and richness. They also pair nicely with a cup of hot coffee or tea.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them in a toaster or on a skillet over low heat to keep them soft. For longer storage, freeze the pancakes separated by parchment paper and thaw them before reheating.
