These cinnamon oatmeal pancakes are not too sweet and are the perfect canvas for your favorite breakfast syrup or pancake topping. They taste particularly great with our homemade apple or butter pecan syrup!
When summer turns to fall, I can’t help but think of spices and apples, (think hot apple pie) and these easy and healthy cinnamon oatmeal pancakes are no exception. Serve them with our warm apple pancake syrup, and you will be in heaven.
The flavor profile is very simple. It’s just cinnamon, and is not too sweet, so it makes the perfect base for your favorite syrup. Classic maple would be amazing, but they’re also delicious with our homemade butter pecan or apple pancake syrup.
These healthy oatmeal pancakes come in at less than 200 calories per pancake, plus they’re super easy to make!
I think you will like these pancakes as is, but if you decide the cinnamon is too strong you can mellow it out by decreasing the amount of ground cinnamon to 1.5 teaspoon. I don’t recommend going any less than that so that you do not lose the cinnamon flavor altogether. To turn these into regular cinnamon pancakes, omit the rolled oats and add an additional ½ cup of all-purpose flour.
Cinnamon Oatmeal Pancake
- Food processor or blender
- Medium skillet or griddle
- Medium bowl
- Electric mixer or wire whisk
- ½ cup rolled oats (uncooked)
- ½ cup all-pupose flour
- ½ cup whole wheat flour
- 1 tsp baking powder (double acting)
- 1 tsp baking soda
- 1½ tbsp sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- 1½ cup buttermilk
- 2 large eggs (beaten with electric mixer or wire whisk)
- 1 tbsp butter (melted and cooled)
- Add oats to a blender or food processor fitted with blade attachment and process continuously for one minute or until oats are ground into flour and no particles remain.Over medium mixing bowl sift together ground oats, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon and salt.
- Add buttermilk, melted butter, and eggs. Stir until just combined. Do not overmix. It's okay if a few lumps remain.
- Spray a medium non-stick skillet or griddle with cooking spray and preheat over low-medium heat. Once heated, ladle or spoon about ¼ cup batter onto skillet or griddle, forming batter into a circle with the back of your spoon or ladle.
- Cook until bubbles form and pop. Spray a large spatula with cooking spray, and quickly flip pancake. Cook until both sides are golden brown. About 2-3 minutes per side.
- Continue with remaining batter respraying the pan or griddle with cooking spray between pancakes. Place finished pancakes on a plate and tent with aluminum foil to keep them warm. Serve warm with hot maple syrup or hot homemade apple syrup.
NOTESTips: Spray your ladle or spoon with cooking oil before scooping out the pancake batter. It will help to release the batter.
Also, spray your griddle or skillet between pancakes, and be sure to use a wide spatula sprayed with cooking spray to make your pancakes easier to flip.
Nutrition FactCalories: 189kcal (9%)
Carbohydrates: 27g (9%)
Protein: 7g (14%)
Fat: 6g (9%)
Saturated Fat: 3g (19%)
Cholesterol: 74mg (25%)
Sodium: 404mg (18%)
Potassium: 176mg (5%)
Fiber: 2g (8%)
Sugar: 6g (7%)
Vitamin A: 247IU (5%)
Calcium: 151mg (15%)
Iron: 2mg (11%) Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.