Oatmeal Griddle Cakes

These oatmeal griddle cakes use leftover cooked oatmeal as the base, making them thicker and heartier than regular pancakes. Evaporated milk adds a subtle richness and creamy depth that regular milk can’t match, while melted butter in the batter keeps the cakes tender.

The ratio of oatmeal to flour leans heavy on the oatmeal side, so these have a slightly chewy, rustic texture with soft, pillowy centers. They hold up well under syrup and butter without turning into a soggy mess.

They freeze beautifully too. Wrap each pancake individually, stack them in a freezer bag, and pop one in the toaster whenever you need a fast breakfast.

Chef Tips

• Use cold leftover oatmeal. It blends into the batter more evenly than hot, freshly made oatmeal and won’t cook the egg on contact.
• Don’t overmix the batter. Stir just until the wet and dry ingredients combine. Lumps are fine. Overworked batter makes tough, flat pancakes.
• Medium-low heat on the griddle. The oatmeal makes these thicker than standard pancakes, so they need a lower temperature to cook through without burning the outside.
• Flip when bubbles form and pop on the surface. That’s the signal the bottom is set and the center is starting to cook.

Variations

• Banana oatmeal cakes: Mash a ripe banana into the wet ingredients for natural sweetness and a softer texture.
• Cinnamon raisin: Add a pinch of cinnamon and a handful of raisins to the batter for a cozy, spiced version.