Farm-Favourite Oatmeal Pancakes

Farm-Favourite Oatmeal Pancakes are a satisfying and filling breakfast that will keep you energized all morning.


  • Measuring spoons
  • Measuring cups
  • Large mixing bowl
  • Whisk
  • Wooden spoon
  • Non-stick pan
  • Brush
  • Heat-resistant cooking spatula


  • 1-1/2 cups (375 mL) quick-cooking rolled oats
  • 2 cups (500 mL) milk
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) all-purpose flour
  • 1 Tbsp (15 mL) packed brown sugar
  • 1 Tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 2 eggs, beaten
  • 1/4 cup (60 mL) butter, melted
  • Butter for cooking


  1. In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
  2. In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
  3. Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined.
  4. Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.

Tip for Kids: Sprinkle a few chocolate chips over the batter just as you pour it into the pan for a treat!

Cooking Tip: Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month. Pop in the toaster for a quick, weekday breakfast.