Ingredients
- 2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups milk
- 2 eggs
- ¼ cup unsweetened applesauce
Reasons You'll Love It
This recipe combines the hearty texture of oatmeal with warm cinnamon, making each bite comforting and nutritious. It’s a great way to start your day with a wholesome meal that feels both cozy and satisfying.
Quick Kitchen Tips
- Use rolled oats for a chewier texture or quick oats for a smoother batter.
- Make sure not to overmix the batter to keep the pancakes light and fluffy.
- Cook on medium heat to avoid burning while ensuring the pancakes cook through evenly.
- Make sure not to overmix the batter to keep the pancakes light and fluffy.
- Cook on medium heat to avoid burning while ensuring the pancakes cook through evenly.
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 combined. Pour the wet ingredients into the dry and stir gently until the batter is smooth.
Step 2
Heat a little oil on a griddle or large pan over medium-high heat. Scoop out the batter by big spoonfuls and drop them onto the hot surface. Cook until you see bubbles forming on top and the edges start to look set, about 3 to 4 minutes. Flip the pancakes carefully and cook for another minute or two, until golden brown on the other side.
Step 3
Keep going until you’ve used up all the batter. Serve warm and enjoy!
Creative Serving Ideas
Serve warm with a drizzle of maple syrup, a dollop of yogurt, or fresh fruit like berries or sliced bananas. Adding a sprinkle of nuts or a spoonful of nut butter can also boost flavor and nutrition.
Leftover Tips
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or microwave to keep them soft. For longer storage, freeze pancakes separated by parchment paper for up to one month.
