These are amazingly good pancakes!  Any kind of leftover oatmeal will work, even if it has raisins or apples in it.  I know it doesn’t sound the best to use cold leftover oatmeal, but give it a try, you’ll be surprised!



  • 1 cup cold cooked oatmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons oil or melted butter

Put the oatmeal in a large mixing bowl.  Mix the dry ingredients in a separate bowl and pour them over the oatmeal.  Using your fingers, rub the mixture gently to break up the oatmeal.  Set aside.

Whisk the eggs until frothy and then whisk in the milk and oil.  Pour the liquid ingredients into the dry mixture and stir briskly, just until evenly blended.  Set the batter aside for five minutes and then check the consistency; it should be thicker than normal pancake batter but not as stiff as a board.  If it is not the slightest bit loose, stir in a tablespoon or two more milk.

Preheat a griddle or skillet, oil it lightly, then cook the pancakes without crowding them, using about 1/4 cup batter per cake.  Cook for about 1 1/2 minutes on the first side, flip, then cook for about one minute on the second side.  Serve hot.  Makes about 12 4-inch pancakes.

Note: I often double this recipe.


Leftover Oatmeal Pancakes

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