How to make your own Staffordshire Oatcakes by Keele Hall’s Peter Walters

Keele Hall’s Executive Chef Peter Walters shares his very own Staffordshire oatcakes recipe

Staffordshire Oatcakes
Staffordshire Oatcakes are a savoury pancake made with oatmeal flour and yeast

Staffordshire is famous for lots of things but Staffordshire oatcakes are probably one of the most recognisable foods of the county. Traditionally eaten for breakfast with cheese, bacon and sausage, they are a staple in the kitchens of most Staffordshire families. 

It’s not hard to find a cafe which serves up this delicious hot snack, but what if you want to try and make your own at home? We asked Keele Hall’s Executive Chef Peter Walters for his own tried and tested Staffordshire oatcakes recipe, so you can give cooking up a batch a whirl! 

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Staffordshire oatcakes


  • 450ml Milk
  • 450ml Warm Water
  • 250g Oatmeal or finely ground oats (you can grind ordinary oats in a food processor)
  • 100g Strong Wholemeal Flour
  • 100g Strong White Flour
  • 1 tsp Table Salt
  • 4g Dry Yeast or 10g Fresh Yeast
  • Fat of your choice to cook (lard, bacon drippings, clarified butter, vegetable oil


  1. Heat the milk with the same amount of water in a pan until about blood temperature – 37 degrees Celsius
  2. Meanwhile, mix the oats, flours and salt in a large bowl. Mix the yeast with a little of the warm liquid and then cover and leave until frothy. Stir into the dry ingredients and then whisk in the remaining liquid until smooth. Cover and leave in a warm place for about an hour until frothy, or overnight in the fridge if you prefer
  3. Grease a large frying pan with a little fat and put on a medium-high heat. When hot enough for the batter to sizzle as it hits it, give the bowl a quick whisk, then add a ladleful to the pan and tilt to spread it out. Cook until dry on top, then loosen the edges and carefully turn it over (depending on the size, it may be easiest to flip it on to a plate or board slightly larger than the pan) then slide it back into the pan
  4. Try to use the heaviest frying pan available as this will keep the heat constant which is best for making oatcakes. Great served with fried bacon, mushrooms and cheese as a savoury snack or with butter and jam as a sweet treat
  5. Oatcakes can be frozen and a microwave is the ideal method of defrosting and reheating them

Read more: 5 places to try bottomless brunch in Staffordshire

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