Description
Deliciously fluffy pancakes made with quick cook oats and a hint of sweetness.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- 1 1/2 cups quick cook oats
- 2 large eggs (beaten)
- 1 1/2 cups 2% milk (or oat milk)
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, whisk together the flour, baking soda, baking powder, brown sugar, salt, and oats. Set aside.
- In a large bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Heat a skillet to 350ºF. Grease the skillet or griddle with butter or oil.
- Spoon 1/4 cup pancake batter on the hot skillet. Cook for 2-3 minutes or until there are bubbles popping on the top.
- Flip the pancake and cook for an additional 1-2 minutes, or until the pancake is done. Repeat with the remaining batter.
- Serve the pancakes warm with your choice of toppings.
Notes
- These pancakes can be topped with maple syrup, fresh fruit, or yogurt for added flavor.
- For a dairy-free option, use dairy-free milk and yogurt substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg