Cinnamon Swirl Oatmeal Pancakes

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats, processed into flour
• 1 teaspoon ground cinnamon
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter for cooking

Steps

1. 1 In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, oat flour, and 1/2 teaspoon cinnamon.
2. 2 In another bowl, mix buttermilk, egg, melted butter, and vanilla extract.
3. 3 Combine wet and dry ingredients until just mixed.
4. 4 Heat a skillet over medium heat and lightly grease with butter.
5. 5 For each pancake, pour 1/4 cup batter, sprinkle with a pinch of cinnamon, and swirl gently with a spoon.
6. 6 Cook until bubbles form, then flip and cook until golden brown.
7. 7 Serve warm with additional cinnamon sprinkled on top if desired.

Equipment

• Mixing bowls
• Whisk
• Skillet or griddle

Variations

• Add chocolate chips or blueberries for a fruity twist.
• Use almond milk for a dairy-free option.

Substitutions

• If you don't have buttermilk, use 1 tablespoon lemon juice or vinegar mixed with enough milk to make 1 1/4 cups.

Pairings

• Fresh fruit salad
• Maple syrup

Nutrition

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Use a blender to process oats into flour for a finer texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.

Serving Suggestions

• Top with fresh berries and a drizzle of honey.
• Serve with a side of crispy bacon or sausage.

FAQ