Oatmeal Pancakes
User Reviews
5
Oatmeal Pancakes
Description
This recipe uses quick-cooking oats blended into a fine oat flour, which is combined with all-purpose flour, sugar, baking powder, and salt to form the dry base. Buttermilk and vanilla extract add moisture and flavor, while vegetable oil and a beaten egg provide richness and help bind the batter. The mixture is processed until smooth for a uniform pancake texture.
Pancakes are cooked on a greased griddle until bubbles form and edges appear set before flipping, resulting in golden pancakes with a tender crumb and slightly nutty oat undertone. The recipe yields pancakes with a balanced sweetness and fluffiness from the baking powder and buttermilk.
Variations in the recipe notes include substituting whole wheat flour for all-purpose, using brown sugar instead of granulated sugar, different oils, and making a homemade buttermilk substitute. These alterations can be used to tailor the pancakes to personal preferences or ingredient availability.
Ingredients
- 1 cup oats quick cooking
- 1 cup all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ½ cups buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 egg large
Instructions
- Add oats to a food processor or blender.
- Process until oats are ground and form a flour.
- Add sugar, baking powder, salt, buttermilk, vanilla, oil, and egg.
- Process until smooth.
- Heat a griddle over medium heat.
- Grease the griddle with butter.
- Using a 1/4 cup scoop, portion out scoops of batter.
- Cook until pancakes look dry at the edges and bubbles pop.
- Flip.
- Continue cooking until cooked through.
Notes
- Whole wheat flour can replace all-purpose flour for a nuttier flavor and added fiber.
- Brown sugar may be substituted for granulated sugar for a deeper sweetness.
- Any neutral-flavored oil may be used instead of vegetable oil.
- A homemade buttermilk substitute can be used if buttermilk is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 123-inch pancakes
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 123kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 129mg | 5% |
| Potassium | 148mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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