The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 oatcakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.

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  • Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.

  • Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Chef's Notes:

I used the regular rolled oats, but if you have to use the instant ones, I probably wouldn't cook them. I'd just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I haven't attempted this switch.

If you don't have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.

Feel free to cook the oat mixture immediately or refrigerate it overnight before cooking. The longer you wait, the creamier the insides of the oatcakes will be.

Nutrition Facts

289 calories; protein 4.2g 9% DV; carbohydrates 15.2g 5% DV; fat 24.1g 37% DV; cholesterol 105.7mg 35% DV; sodium 291.5mg 12% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2018
There's an old saying that in Scotland, oats feed the populace, and in England, oats feed the horses—and there are no better specimens of each than in those places.So I've been trying to feed us oatmeal, but never until this recipe have I actually enjoyed it! These are delectable. I didn't have cream, so I used buttermilk and omitted the lemon, and it was perfect. And (I blush to admit this but oh well) I used a packet of apple cinnamon muffin mix in place of the flour. So yeah, these were pretty incredible. I tripled the recipe last night, and it was great for our big family. I've already got another bowl in the fridge for more tomorrow! Thanks for another winner, Chef John! :) Read More
(9)
26 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/02/2018
There's an old saying that in Scotland, oats feed the populace, and in England, oats feed the horses—and there are no better specimens of each than in those places.So I've been trying to feed us oatmeal, but never until this recipe have I actually enjoyed it! These are delectable. I didn't have cream, so I used buttermilk and omitted the lemon, and it was perfect. And (I blush to admit this but oh well) I used a packet of apple cinnamon muffin mix in place of the flour. So yeah, these were pretty incredible. I tripled the recipe last night, and it was great for our big family. I've already got another bowl in the fridge for more tomorrow! Thanks for another winner, Chef John! :) Read More
(9)
Rating: 5 stars
05/13/2018
I made these as soon as the video tutorial was posted on YouTube. I made the mixture in the morning and stored it in the fridge until dinner time. The lemon-y zing is what makes these special. They taste even better the next day in my opinion! Read More
(5)
Rating: 5 stars
05/27/2018
I made a double batch and let the batter sit over night. They are very good and very filling. I didn’t measure how much lemon zest and juice I put in as I enjoy lemon so I may have put more in than recommended but they were delicious. Read More
(5)
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Rating: 5 stars
02/18/2019
I altered the recipe by. adding small diced apples, cinnamon and vanilla to the cream and oats while they cook and left out the lemon. it tastes a little like apple fritters when done. Read More
(3)
Rating: 5 stars
04/18/2020
Awesome brunch recipe! A few tweaks though. I used skim milk in place of cream and 1/4 c pancake mix rather than self rising flour. Used only about 2 Tbl. Butter to fry them in. The were delicious and very filling. Served with NY State pure maple syrup. You can’t go wrong. Made about 8 cakes. Enjoy! Read More
(1)
Rating: 5 stars
08/10/2018
I let it set over night in stead of just for a couple of hours these where amazing even my kids loved them most definitely will be making these on a regular basis Read More
(1)
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Rating: 5 stars
11/06/2018
Made the oat mixture at night and then fried them up in the morning for a quick breakfast. I'm new to cooking and this was super easy and delicious. Officially added to the breakfast rotation. Read More
(1)
Rating: 5 stars
06/02/2020
OK saw this one on YouTube and had the ingredients on hand and they look great so I made them the only adjustment that happened was I didn’t have lemon zest so I used orange zest instead I would definitely do that again in the future. I accidentally put a half a teaspoon of baking soda instead of a quarter of a teaspoon I was a little concerned but it didn’t seem to have any negative affect. I left them in the fridge overnight the first batch of four I just dropped in to the frying pan and then smooshed them out which was fine. The second batch of 4 I rolled into a flattened ball and put them in the pan that way.. I prefer the latter. They are absolutely delicious and just completely soak up the maple syrup. These will definitely be on the menu regularly! I had both kinds of oats but I decided to do the quick oats without cooking them option as I do not like to cook/burn milk products very much so if I can avoid it I certainly will lol Read More
(1)
Rating: 5 stars
01/01/2020
These oatcakes are worth the wait! They are a hit in my household & I will make them regularly. The texture is soft but it has more body than a pancake & is more satisfying. I got 5 cakes out of this recipe so one may consider doubling for a larger family. The only change I made was not melting the butter but rather using it as needed. Read More
(1)