Oatmeal Pancakes

Prep & Cook Time 15 min
Serves 6


  • 2¼ cups rolled oats
  • 1 cup Kemps Whole Milk
  • 1 cup Kemps 2% Lowfat Cottage Cheese
  • 1 egg
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking powder
  • Butter, for greasing pan

For serving, optional:

  • Sliced bananas
  • Walnut pieces

How to

  • In a blender, combine all ingredients except butter and blend until smooth — about 30 seconds.
  • Bring a low-sided skillet to medium heat. Melt 1/2 tablespoon of butter in pan and pour 1/4 cup scoopfuls of pancake batter onto skillet — cooking no more than three pancakes per batch. Cook 2 minutes, or until the top has began to bubble and is slightly set, before flipping and cooking a remaining 1–2 minutes.
  • Repeat process, including melting butter for each batch, until batter is gone.
  • Serve immediately or keep warm in a 200 F oven. Top with sliced bananas, walnut pieces and additional syrup if desired.


Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com.