Staffordshire Oatcakes

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These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.


  • 1 ½ cups warm water
  • 1 ½ cups warm milk
  • 1 tablespoon white sugar
  • 1 (.25 ounce) envelope active dry yeast
  • 2 ½ cups oat flour
  • 2 cups whole wheat flour
  • 1 teaspoon salt


Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.

Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

Prep time: 15 mins / Cooking time: 30 mins / Total time: 1 hr 45 mins

Serving: 12 / Yield: 1 dozen

Calories: 164.6

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