Thin Swedish Oatmeal Pancakes

Thin Swedish Oatmeal Pancakes by Alison's AllspiceThis month’s recipe redux theme was “Show us your family favorite recipes for  springtime celebrations.” When I think of a family favorite recipe, I always think of thin Swedish oatmeal pancakes, and they can be enjoyed anytime of the year!

Kids and adults alike enjoy pancakes, especially these hearty oatmeal pancakes.  My family always spread the table with all kinds of toppings too, like peanut butter, jelly, honey, maple syrup, fried eggs, and fruit.  Banana and maple syrup were always my favorite toppings!

Thin Swedish Oatmeal Pancakes by Alison's AllspiceThin Swedish Oatmeal Pancakes by Alison's Allspice Thin Swedish Oatmeal Pancakes by Alison's Allspice Thin Swedish Oatmeal Pancakes by Alison's Allspice Thin Swedish Oatmeal Pancakes by Alison's AllspiceSwedish style pancakes are thinner than fluffy buttermilk pancakes.  I use rolled oats in my recipe, which makes the pancakes a little thicker than traditional.  Try quick oats if you want a more tradition, super thin cake!

I wrote this recipe for my family of two, and it only makes 12 small pancakes.  It can be easily multiplied to make as many cakes as you need.  My family of 5 growing up usually demolished a double batch of this recipe every Saturday morning!

Tips and tricks for the Thin Swedish Oatmeal Pancakes recipe:

  1. I recommend a cast iron griddle to make these cakes.  The flat working surface is easy to use, and the cast iron creates a nice sear on the cake.
  2. I used soymilk in my cakes because that’s what I keep on hand, and it does contain some added sugars.  If you are using a non-dairy milk, be aware it can cause a little more sticking to the pan if it contains some sugar.  Simply grease the pan with 1/4 tsp butter between every other cake.
  3. Try quick oats instead of rolled oats for an even thinner cake!

4.7 from 3 reviews
Thin Swedish Oatmeal Pancakes
 
Prep time
Cook time
Total time
 
Looking for a hearty breakfast the whole family will love? Try these thin Swedish oatmeal pancakes. Line the table with all kinds of toppings like peanut butter, honey, maple syrup, jelly, and banana slices, and berries! Leftovers also freeze well for easy weekday breakfasts!
Author:
Recipe type: Breakfast
Cuisine: Swedish
Serves: 12 cakes, or 2-3 servings
Ingredients
  • 1½ cups milk of choice (I used soymilk)
  • 1 cup oatmeal
  • ⅓ cup all purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • 1 large egg, divided
  • 2 TBS butter, melted
Instructions
  1. Heat milk in the microwave until luke warm.
  2. In a large bowl cover oats with the warm milk. Let this rest while you prep other ingredients.
  3. In a small bowl, sift together flour, baking powder, and salt.
  4. In another small bowl, crack the egg and remove the yolk. Place the yolk in the resting oats, and whip the egg whites until a soft peak forms.
  5. Poor melted butter into the resting oats and egg yolk, mixing to combine. Poor in sifted flour, and gently mix until just combined. Finally, fold in whipped egg whites.
  6. Preheat a griddle over medium heat. When water will sizzle on contact, add ~1/4 cup of batter (greasing the pan if necessary). Cook until the batter has bubbles forming on the surface, and the edges look dry. Flip the cake and cook until golden brown on the other side.
  7. Repeat with remaining batter, making ~12 cakes.
Notes
I can cook 2 cakes at a time on my double griddle. Cooking time may increase if you're only cooking 1 cake at a time, or if you want to double the recipe. Freeze any leftover cakes for a super easy weekday breakfast!

This recipe was shared at Fiesta Friday and the Weekend Potluck!

recipe-redux-linky-logo
Looking for a hearty breakfast the whole family will love? Try these thin Swedish oatmeal pancakes. Line the table with all kinds of toppings like peanut butter, honey, maple syrup, jelly, and banana slices, and berries! Leftovers also freeze well for easy weekday breakfasts!

 

16 responses to “Thin Swedish Oatmeal Pancakes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: