This 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!
Swedish 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:
- 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.
- 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.
- Try quick oats instead of rolled oats for an even thinner cake!
to make these cakes. The flat working surface is easy to use, and the cast iron creates a nice sear on the cake.- 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
- Heat milk in the microwave until luke warm.
- In a large bowl cover oats with the warm milk. Let this rest while you prep other ingredients.
- In a small bowl, sift together flour, baking powder, and salt.
- 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.
- 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.
- 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.
- Repeat with remaining batter, making ~12 cakes.
This would be easy to make even with egg substitutes and plant butter and milk.
I do use soymilk in my kitchen, and if you don’t use an unsweetened variety, it can cause the pancake to stick to the pan. If you try it with the other subs, let us know how it turns out!
Lovely breakfast meal.
Thank you, Dannie!
pancakes for breakfast is always a treat and I like the use of oatmeal! Thank you for sharing your recipe at Fiesta Friday! 🙂
Oatmeal makes a hearty pancake that has great texture too! Thanks Petra!
Pancakes are a staple in our house Alison and they’re nearly always made with oats or oat flour! This stack looks delicious and I’m with you on the banana and maple syrup! Thanks for sharing at Fiesta Friday!
Thank you! I don’t know what it is about banana and maple syrup, but its so good!
I haven’t made pancakes with oats. These look so good! Thanks for sharing. x
I think you’ll love oats in pancakes Jhuls!
Your pancakes look so light and fluffy, just delicious! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
Thank you Miz Helen!
Yumm!
I agree! Thanks Lin!
Oh my goodness, yum! I LOVE a good stack of pancakes… and these look perfect for Easter morning!
These are my all-time favorite pancakes! So good! Thanks Lizzie!