If there is one breakfast from my childhood that holds the most memories, it’s this one. This was the pancake recipe my mom made from scratch time and time again. It was there on the important mornings, Christmas, and Thanksgiving, and birthdays. It was there on the unimportant mornings, the occasional Saturday and Sunday when my mom would ask, “Do you feel like pancakes?” And there they would be.
I often watched her in the kitchen of my childhood home as she got to work, stirring in the butter and oatmeal, the dash of brown sugar, the surprise of cinnamon. I can still see her hands stirring in the ingredients, always with the same spoon, and heating up the pan. I think there’s a part of me, even now, that feels like a child again every time I make these pancakes.
What makes this pancake recipe so perfect is that it’s unique. “Oatmeal pancakes?,” you might say. Yes, my friend, that’s correct. It’s the perfect combination, one that I think will surprise you. They are startling easy to make for pancakes from scratch, once you know how. I also love how much more filling and healthy they are compared to traditional buttermilk pancakes. Often when we make these, we skip lunch! Once you try them, I’m sure you’ll agree they could never compare to what you’ll consider forever forward to be boring ol’ plain pancakes.
Fun fact, I was so spoiled by my mom’s pancakes that I was a complete snob about buttermilk pancakes for ages and ages. I couldn’t understand why someone would want something so plain when they could have had these instead! Quick shout out to my mom (hi mom!) for allowing me to share this recipe with you all of you, a recipe that has been asked for many times over in the DMs of my Instagram.
Let’s get on to the recipe? Shall we?
Mom’s Best Pancake Recipe
2 tablespoons of butter
3/4 cup milk
2 tablespoons of light brown sugar
3/4 cup quick-cooking oats
1 egg (beaten)
1 tsp vanilla extract
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
• Place a small pot on your stove-top on low heat. Add butter to melt. After just melted, add milk. Let sit for 1 minute.
• Add brown sugar and oatmeal to butter and milk mixture. Stir and let sit for 7-10 minutes.
• Add beaten egg and vanilla extract to stove-top mixture. Turn off heat.
• In a large mixing bowl combine your dry ingredients: flour, baking powder, cinnamon, pumpkin pie spice, and salt. Mix.
• Mix your wet and dry ingredients in your large bowl. Mixture will be slightly thick. After mixed, add in 1/4 cup of milk to achieve the perfect consistency.
• Heat a large non-stick pan on medium heat. If not non-stick, add ~1 tablespoon of canola oil to prevent sticking. Use a large spoon to create pancakes 4-5 inches in diameter. Flip when small bubbles cover the majority of the surface. Cook opposite side for 1-2 minutes until done.
• Heat up your maple syrup (real maple syrup only please!) and plate your pancakes. Eat and enjoy!
Step 8 (optional)
• Add your toppings. These pancakes would be perfect left bare with just maple syrup; or you could add things like bananas, strawberries and nutella, or powdered sugar.
I hope you enjoy this recipe and bring into your home for a touch of warmth and comfort on many a cold morning! If you do try this recipe, be sure to tag me on Instagram @outofthebex so I can see your creation and perhaps give it a share!
Til next time,
Bex Skoog (formerly Bex Gorsuch) is a Book Blogger and Instagram Influencer who strives to connect readers with their next favorite book and encourages avid bibliophiles to make use of the inspiration found in fiction by implementing story into their day-to-day lives.
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