Mini Oatmeal Pancakes

Here’s our favorite pancake recipe – the one we make for us and for friends. These are a bit sweet on their own from the honey in the batter, and more substantial than your average pancake because of the oatmeal.

As for you oatmeal haters, please know that even little Lila, a picky eater, liked these pancakes. We also served these for breakfast to friends Katie and T.J. when they stayed over one night, and they liked these oatmeal pancakes so much that they made their own back home in Tallahassee.

I assure you there’s a good reason for making these tiny, and it’s not because they look cute. Pancakes taste better when made smaller and a bit thinner. The edges are just a little crispy, and I can have the satisfaction of a pancake stack without the pain of a food coma. I ate six pancakes this morning. And then I put on my sneakers and headed out for a walk. Not even a big deal.

mini oatmeal pancakes

makes about 26 small pancakes (most about 3 inches wide), adapted slightly from smitten kitchen, who adapted it from “Good to the Grain” by Kim Boyce

  • 3/4 cup oat flour (easy to make, promise)
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoon baking powder
  • 3/4 teaspoon sea salt, finely ground
  • 3 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
  • 1 1/4 cups whole milk
  • 1 cup cooked oatmeal
  • 1 tablespoon honey
  • 2 large eggs
  • maple syrup
  • berries or nuts (optional)

Grind 1 cup of rolled oats in a food processor or spice grinder until finely ground to make 3/4 cup of oat flour.

Mix oat flour, all-purpose flour, sugar, baking powder, and salt in a large bowl. Whisk butter, milk, cooked oatmeal, honey, and eggs in another bowl until it’s all well mixed. Gently fold the wet ingredients into the dry ingredients. The batter will be thick.

Set the oven to 200°F. Bring a medium pan to medium-low heat. Add about a 1/2 tablespoon of butter to the pan and swirl it around. Fill a 1/4-cup measuring cup halfway with pancake batter and add to the pan. Repeat twice. After about 2 minutes, take a peek at the edge of the pancakes to see if they are golden brown. If they are, flip the pancakes and cook until the bottoms are dark golden brown. Keep finished pancakes warm in the oven while you continue with the rest of the pancake batter.

Serve with maple syrup and berries or nuts. Maybe a sprinkle of cinnamon, too.

Note: Extra pancakes freeze well, and it is great to have homemade pancakes on hand. Just reheat in an oven on low heat. By the way, SK says the batter can sit for up to an hour on the counter or spend the night in the fridge, though at that point the batter will thicken quite a bit and should be thinned out a tablespoon at a time with milk. Oh, and we always end up with extra oatmeal.



7 thoughts on “Mini Oatmeal Pancakes

    • Thanks! I drink soymilk, but somehow I’ve never tried it in these pancakes. I’ve seen other oatmeal pancake recipes using soymilk, so I think you’d be okay. The most noticeable change would probably be flavor if you buy vanilla or sweetened soymilk. Let me know how it turns out!

      • I made the pancakes this morning; so so delicious. I agree, thin pancakes are amazing! I used light vanilla soymilk and they were great. I don’t know how they taste with whole milk, but I loved them with the soymilk and will definitely make them again. Thanks for sharing! Looking forward to enjoying my leftovers throughout the week.

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