Best 6 Bobs Cinnamon Oatmeal Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all pancake enthusiasts! Get ready to embark on a culinary adventure as we explore the secrets behind creating the ultimate Bob's Cinnamon Oatmeal Pancakes. This tantalizing recipe combines the comforting warmth of oatmeal with the irresistible sweetness of cinnamon, resulting in a stack of fluffy, flavorful pancakes that will awaken your taste buds and leave you craving more. Whether you're a seasoned pancake pro or a novice in the kitchen, this step-by-step guide will equip you with the knowledge and confidence to whip up a batch of these mouthwatering treats that will impress your family and friends. So, let's roll up our sleeves, gather our ingredients, and prepare to indulge in a breakfast or brunch experience like no other!

Here are our top 6 tried and tested recipes!

BOB'S CINNAMON-OATMEAL PANCAKES



Bob's Cinnamon-Oatmeal Pancakes image

This pancake recipe is as good as it gets. Cinnamon, oatmeal and raisins make this a too good, and sinfully tasty pancake!

Provided by MUSSER99

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 ¾ cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
¾ cup all-purpose flour
1 ½ teaspoons baking powder
¾ cup raisins
2 eggs

Steps:

  • In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
  • Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 378 calories, Carbohydrate 64.9 g, Cholesterol 108.3 mg, Fat 9.9 g, Fiber 3.6 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 227.4 mg, Sugar 13 g

OATMEAL PANCAKES WITH MAPLE-GLAZED ROASTED APPLES



Oatmeal Pancakes with Maple-Glazed Roasted Apples image

Provided by Bobby Flay

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup, plus more for serving, optional
3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices
1 1/2 cups rolled oats
1 cup buttermilk
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 eggs
1 1/2 cups milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Canola oil or melted butter

Steps:

  • For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.
  • For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
  • Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
  • Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
  • Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired.

BOB'S CINNAMON-OATMEAL PANCAKES



Bob's Cinnamon-Oatmeal Pancakes image

This pancake recipe is as good as it gets. Cinnamon, oatmeal and raisins make this a too good, and sinfully tasty pancake!

Provided by Bob Musser

Categories     Whole Grain Pancakes

Time 30m

Yield 4

Number Of Ingredients 9

1 ¾ cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
¾ cup all-purpose flour
1 ½ teaspoons baking powder
¾ cup raisins
2 eggs

Steps:

  • In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
  • Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 378 calories, Carbohydrate 64.9 g, Cholesterol 108.3 mg, Fat 9.9 g, Fiber 3.6 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 227.4 mg, Sugar 13 g

APPLE AND CINNAMON OATMEAL PANCAKES



Apple and Cinnamon Oatmeal Pancakes image

Categories     Breakfast     Brunch     Quick & Easy     High Fiber     Apple     Oat     Fall     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes twelve-4-inch pancakes, serving 2

Number Of Ingredients 12

1 1/4 cups buttermilk
2/3 cup quick-cooking rolled oats (not instant)
1 large egg, beaten lightly
2 tablespoons firmly packed light brown sugar
2/3 cup firmly packed grated peeled Granny Smith apple, excess juice squeezed out
6 tablespoons all-purpose flour
6 tablespoons whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons vegetable oil plus additional for brushing the griddle
maple syrup as an accompaniment

Steps:

  • In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.

CINNAMON OATMEAL PANCAKE MIX



Cinnamon Oatmeal Pancake Mix image

This is an easy mix to make & keep on hand for a quick & tasty addition to your breakfast. My children love these so much that I end up making the whole mix into pancakes and freezing extras for a quick breakfast before school.

Provided by Micki Lea

Categories     Breakfast

Time 20m

Yield 48 serving(s)

Number Of Ingredients 11

4 cups quick-cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup non-fat powdered milk
3 tablespoons baking powder
4 tablespoons cinnamon
1 1/4 tablespoons salt
1/2 teaspoon cream of tartar
2 eggs
1/3 cup vegetable oil
1 cup water (you may need a bit more)

Steps:

  • Combine all dry ingredients to create about 8 cups of mix.
  • Store in an air tight container until you are ready to use.
  • To prepare for pancakes:.
  • In a large mixing bowl, beat the eggs.
  • Beat in the vegetable oil.
  • Mix in 2 cups of mix alternately with the water.
  • Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat.
  • Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown.

Nutrition Facts : Calories 89.3, Fat 2.3, SaturatedFat 0.4, Cholesterol 9.3, Sodium 266.9, Carbohydrate 14.1, Fiber 1.7, Sugar 1.5, Protein 3.5

CINNAMON OATMEAL PANCAKES



Cinnamon Oatmeal Pancakes image

Provided by Kelsey Bunker

Categories     Breakfast     Brunch     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Oat     Spice     Cinnamon     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 13

1 1/3 cups water
1/2 cup old-fashioned oats
5 tablespoons butter, diced, plus more for frying
1 1/3 cups all purpose flour
1 cup (packed) golden brown sugar
2/3 cup toasted wheat germ
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon (generous) salt
1/4 teaspoon (scant) ground nutmeg
1 1/2 cups diced fruit (such as pears, apples, or bananas; optional)
Pure maple syrup and/or yogurt

Steps:

  • Preheat oven to 250°F. Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.
  • Heat griddle or 2 large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through, about 4 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.

Tips and Conclusion

Crafting delectable cinnamon oatmeal pancakes is an art that blends culinary expertise with a dash of creativity. Here are some essential tips to ensure your pancakes turn out fluffy, flavorful, and irresistible:

  • Fresh Ingredients: Opt for fresh, high-quality ingredients to elevate the taste of your pancakes. Freshly ground cinnamon and pure vanilla extract add a burst of flavor that pre-packaged alternatives cannot match.
  • Proper Mixing: Avoid over-mixing the batter; otherwise, the pancakes might turn out tough and dense. Mix just until the ingredients are well combined, being careful not to overwork the gluten in the flour.
  • Cooking Temperature: Preheat your griddle or pan over medium heat to ensure even cooking. If the heat is too high, the pancakes may burn on the outside while remaining uncooked inside. Conversely, if the heat is too low, the pancakes may not cook through properly.
  • Flipping Technique: The art of flipping pancakes requires patience and finesse. Wait until bubbles form on the surface of the pancake before attempting to flip it. Use a wide spatula to gently slide under the pancake and flip it in one swift motion.
  • Serving Suggestions: Embrace the versatility of cinnamon oatmeal pancakes by exploring various serving options. Top them with butter and maple syrup for a classic flavor combination, or indulge in a dollop of whipped cream and fresh berries for a delightful twist. Experiment with savory toppings like scrambled eggs, bacon, or grilled fruit to create a unique brunch experience.
In conclusion, cinnamon oatmeal pancakes are a delightful culinary creation that combines the goodness of oats with the warmth of cinnamon. By following these tips and experimenting with different toppings, you can elevate this breakfast staple into an unforgettable and satisfying meal. Whether you prefer a traditional stack of pancakes drenched in syrup or a creative fusion with savory ingredients, these fluffy and flavorful pancakes are sure to become a family favorite. So, gather your ingredients, fire up the griddle, and embark on a journey of pancake perfection!

Related Topics