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Maple-Cinnamon Oatmeal Pancakes

If you don't have leftover oatmeal, see note at the bottom of the recipe for making a quick batch sized for these pancakes. Makes about 16 3-inch pancakes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Servings: 4 to 6
Author: Suzanne Cowden


  • 1 cups dried rolled oats
  • 1 1/4 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoons coarse salt
  • 3 tablespoons butter melted and slightly cooled
  • 1 1/4 cups buttermilk
  • 1 cup cooked oatmeal*
  • 1/4 cup maple syrup
  • 2 large eggs


  • Pulse dried oats in a food processor until finely ground. Combine with other dry ingredients in a large bowl, whisking to mix.
  • In a separate bowl, whisk wet ingredients until well combined. Fold wet ingredients into the dry, mixing until just combined.
  • Using a 1/4 cup measure, add batter to a lightly greased griddle or skillet preheated to medium-high.
  • Cook pancakes until large bubbles begin to appear on the top surface, about 2 to 3 minutes. Flip with a thin, wide spatula and cook until golden brown on the second side, about 2 minutes more. Serve immediately or keep pancakes warm in an oven heated to 200º F until ready to serve.


*If you don't have leftover oatmeal on hand, combine 1 cup water, a generous 1/2 cup rolled oats, and a pinch of salt in a small sauce pan. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally until thick, about 5 minutes for old-fashioned oats or 1 minute for quick oats.