These amazing pancakes come originally to the American South by way of Welsh immigrants. Based on Welsh Oatcakes, they adapted well to the American diet and make a great meal. A must try dish!

These gems are glorious as a treat for Mom on Mother’s Day morning.  Served with coffee or tea, orange juice and some fresh berries on the side, it’s super-duper way to say “thank’s Mom” (as long as you do the dishes, too).

Cinnamon Oatmeal Pancakes
Prep time
Cook time
Total time
A superb breakfast or brunch dish, that on special occasions even makes a great evening meal.
Recipe type: Breakfast
Serves: 20
  • 1 Cup cake flour
  • 1/2 Cup regular or quick-cooking oatmeal
  • 1/4 Cup light brown sugar (packed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 Cups buttermilk; shaken well
  • 1 egg
  • 3 Tablespoons melted butter or canola oil
  • butter or oil spray
  • warm pure maple syrup or honey
  1. Combine flour, oatmeal, brown sugar, baking soda, cinnamon and salt in large bowl. Set aside.
  2. Put buttermilk, egg and melted butter into small bowl. Whisk until frothy. Add to dry ingredients; stir until smooth. (Can be cooked immediately or refrigerated up to 5 days.)
  3. Stir before using. If batter is too thick, stir in 1 tablespoon buttermilk or water and repeat if needed. Heat greased nonstick griddle over medium-low heat.
  4. When hot, spoon 2 tablespoons batter per pancake onto griddle into 3-inch rounds. Cook until pancakes bubble and brown on edges, about 3 minutes. Use spatula to turn and brown other side, about 2 to 3 minutes more.
  5. Can be kept warm in 200-degree oven while remaining pancakes are cooked. Serve hot with warm maple syrup or honey passed separately.
This recipe yields 18 to 20 (3-inch) pancakes.

Each of 20 pancakes: 64 calories; 71 mg sodium; 16 mg cholesterol; 2 grams fat; 9 grams carbohydrates; 2 grams protein; 0.03 gram fiber.

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