Brown sugar and oats pancakes

Cozy, Wholesome, and Perfect for Brunch

This brown sugar and oats pancakes recipe is a cozy twist to a breakfast classic. They are soft, fluffy, and subtly nutty from the oats, with the deep caramel notes of brown sugar, bringing warmth to every bite. Perfect with maple syrup, fruit or a dollop of Greek yogurt.

Some mornings call for pancakes, but not just any pancakes. You want something warm, hearty, and just sweet enough to feel indulgent without tipping into dessert territory. Whether you are making a big weekend breakfast or prepping for the week ahead, this cozy stack delivers every time.

Substitutes

For even more carmalised taste, use dark brown sugar rather than the light brown sugar used in this recipe.

Freezable

If you have the space in your freezer make a big batch of these pancakes to have for later. Freeze flat and once frozen solid, add to freezer bag. If you do not have the space to flat freeze your pancakes, place them in freezer bags with a sheet of baking paper in between so that you can more easily take out as many you need for next time.

Defrost the pancakes an hour on the kitchen counter, time depending on the warmth of your kitchen. Or if in a pinch, you can heat the pancakes straigth from frozen in the oven at 100 degrees C (212F).

Big batch cooking

This is a perfect recipe to batch and cook and freeze as they freeze really well and lasts for at least three months in an airtight freezer bag. Remember to stick a small piece of baking paper between each pancake when freezing to make it easier to take out just as many as you need.

Other recipes to try

For another version of a pancake, try my no waste banana waffles.

Perfect for apple picking season, try my apple and peanut butter pancakes or apple and cinnamon pancakes.

Print Recipe

Brown sugar and oats pancakes

This brown sugar and oats pancake recipe is a cozy twist to a breakfast classic. They are soft, fluffy, and subtly nutty from the oats, with the deep caramel notes of brown sugar, bringing warmth to every bite.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: brown sugar, eggs, oat

Servings: 4 pancakes

Ingredients

• 100 ml oats
• 100 ml milk
• 1 tbsp brown sugar
• 1 egg
• 25 ml oat flour
• 1 tsp baking powder
• 1 tbsp butter for frying
• Extra brown sugar to sprinkle

Instructions

• Whisk together 100 ml oats, 100 ml milk, 1 tbsp brown sugar, 1 egg and 25 ml oat flour, until comes together in a thick batter.
• Add baking powder and slowly stir it into the batter.
• Melt some of the butter in a frying pan.
• Wait for the butter to settle before adding 75ml of the batter in to the frying pan, as many you can fit into your pan.
• Let cook until bubbles are starting to show in the batter.
• Before flipping the pancakes, sprinkle some brown sugar on top of the pancakes.
• Once you have flipped the pancakes, sprinkle brown sugar on the cooked side.
• Take off the frying pan when both sides are golden brown and pile on a plate.

Notes

This recipe is the base and can easily be scaled for as many pancakes you need. A good measurement is about one egg per four pancakes.