When I first tried making Big Oat Pancakes with crispy bacon and ricotta, I was hooked by the mix of textures and flavors. The pancakes are hearty yet fluffy, thanks to the oat flour, while the bacon adds that perfect salty crunch. The creamy ricotta ties it all together, creating a savory-sweet combo that feels indulgent but not too heavy. Trust me, once you’ve tasted this, you’ll want to make it your new breakfast go-to.
What You’ll Love About This Recipe
These big oat pancakes are a breakfast game-changer, combining hearty ingredients with a fluffy texture. They’re easy to make and packed with wholesome flavors.
- Nutritious and filling: Loaded with oats, they provide sustained energy.
- Quick to prepare: Ready in under 20 minutes for busy mornings.
- Versatile toppings: Perfect with fresh fruit, syrup, or nut butter.
Recipe
Start your day with a hearty and healthy breakfast by making these Big Oat Pancakes. Packed with the goodness of oats, these pancakes are not only delicious but also nutritious, providing a great source of fiber and energy to kickstart your morning.
Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or plant-based alternative)
- 1 large egg
- 2 tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
Instructions:
- In a blender or food processor, grind the rolled oats into a fine flour-like consistency.
- In a large mixing bowl, combine the oat flour, whole wheat flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Serve warm with your favorite toppings such as fresh fruit, maple syrup, or yogurt.
Notes:
- For a gluten-free version, verify the oats are certified gluten-free.
- You can add a handful of blueberries or chocolate chips to the batter for extra flavor.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Serving: 4 servings
- Calories: Approximately 250 calories per serving
- Cuisine: American
Equipment
To make the perfect big oat pancakes, having the right equipment is essential for ease and efficiency. Here’s what you’ll need:
- Non-stick skillet or griddle
- Mixing bowls (large and medium)
- Whisk or fork for blending ingredients
- Measuring cups and spoons
- Spatula for flipping pancakes
- Ladle or measuring cup for pouring batter
- Oven or warming drawer (optional, for keeping pancakes warm)
Nutrition
Big Oat Pancakes are a nutritious breakfast option packed with wholesome ingredients. They provide a balanced mix of macronutrients and essential vitamins.
- High in fiber from oats, aiding digestion.
- Rich in protein from eggs and milk, supporting muscle repair.
- Contains healthy fats from optional toppings like nuts or seeds.
- Low in added sugars, making it a healthier choice.
- Provides essential vitamins and minerals like iron and B vitamins.
What to Serve With This Recipe
I love pairing these hearty oat pancakes with a fresh fruit salad for a burst of sweetness, and a drizzle of maple syrup or whipped cream topping makes them even more indulgent. For a savory balance, I often add scrambled eggs on the side, and a glass of orange juice ties the whole meal together perfectly. These combinations always make breakfast feel extra special!
Fresh Fruit Salad
A fresh fruit salad is the perfect companion to big oat pancakes, adding a burst of color and natural sweetness to your plate. I love experimenting with fresh fruit combinations like juicy berries, tangy citrus, and crisp apples. Using seasonal fruit benefits not only the taste but also supports local farmers. It’s a simple, invigorating side that balances the hearty pancakes perfectly—bright, light, and delicious.
Maple Syrup Drizzle
While fresh fruit salad brings an invigorating touch to big oat pancakes, there’s something truly special about finishing them off with a warm maple syrup drizzle. I love experimenting with maple syrup varieties—dark robust ones for a bold flavor or lighter, delicate options for a subtle sweetness. It’s one of the perfect pairings, elevating every bite of these hearty pancakes. Trust me, it’s worth the extra pour!
Whipped Cream Topping
Whipped cream adds a dreamy, cloud-like finish to big oat pancakes, making them feel extra indulgent. I love experimenting with whipped cream variations, like adding vanilla or a sprinkle of cinnamon for extra flavor. If I’m out of cream, I use cream alternatives like coconut milk or Greek yogurt for a lighter twist. It’s a simple touch that takes the dish from good to unforgettable.
Scrambled Eggs Side
After topping your big oat pancakes with that creamy whipped goodness, it’s time to think about what to serve alongside them. I love pairing them with scrambled egg variations—they’re filling and add a savory touch. For healthy egg options, I use egg whites or toss in spinach and tomatoes. It’s a simple, protein-packed side that balances the sweetness of the pancakes perfectly. Try it—it’s a win every time!
Orange Juice Pairing
Even though big oat pancakes are a hearty breakfast choice, I always find that a glass of fresh orange juice brings the meal together. It’s one of my favorite breakfast beverages because its citrus flavors cut through the richness of the pancakes and bacon. Plus, it adds a bright, invigorating note that feels like a little morning treat. It’s simple, but it works every time.
Frequently Asked Questions
Can I Use Regular Oats Instead of Big Oats?
“Necessity is the mother of invention,” so I’d use regular oats if big oats aren’t available. They’ll work, but expect a slightly finer pancake texture since they break down more easily during mixing and cooking.
Is Turkey Bacon a Suitable Substitute for Crispy Bacon?
I’d say turkey bacon is a suitable substitute if you’re looking for a leaner option with turkey bacon benefits like lower fat. While turkey bacon taste differs—less smoky and richer—it still adds a savory touch.
Can I Make This Recipe Gluten-Free?
Did you know 1 in 10 Americans actively seek gluten-free options? I can make this recipe gluten-free by using gluten free flours like almond or coconut, or oat substitutes such as certified gluten-free oats to guarantee it’s safe.
How Do I Store Leftover Pancakes?
I store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, I recommend freezing pancakes by layering them with parchment paper. Reheating pancakes is easy—just pop them in the toaster or microwave.
Can I Use Cottage Cheese Instead of Ricotta?
I’d say you can use cottage cheese instead of ricotta. Cottage cheese benefits include being a high-protein swap, but the texture comparison’s different—ricotta’s smoother, while cottage cheese’s curds add a chunkier feel to your dish.
