Cinnamon oatmeal pancakes

Oatmeal makes a great base for these hearty, chewy pancakes, which are lighter in texture than they sound. Kids love pancakes and these are healthier than most as they are a good source of fibre, which is an important part of a healthy diet. Learn more about fibre.

This recipe has been adapted to include Health Canada’s safe recipe style guide.

Recipe and photo provided by
150 cal Serves 12
Prep time 1h 15m
Cook time 0h 20m
Total time 1h 35m
Stack of pancakes on a blue plate topped with raspberries



  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation.
  2. Step 2

    In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
  3. Step 3

    In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
  4. Step 4

    Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with a spatula just until well combined.
  5. Step 5

    Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
  6. Step 6

    Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
  7. Step 7

    Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking the rest.
  8. Step 8

    Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.

Nutritional information

Per serving (1 pancake)

6 g
250 mg
30 mg
Total fat
7 g
Saturated fat
1 g
40 mg
17 g
2 g
4 g
Added sugars
2 g