Oatmeal Pancakes
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Servings
4
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Course
Breakfast
Oatmeal Pancakes
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Oatmeal pancakes are the perfect combination of fluffy and hearty. These pancakes are delicious topped with syrup or your favorite fruit sauce for a filling weekend breakfast.
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Ingredients
- 1 cup rolled oats
- 1 ½ cups buttermilk
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 4 tablespoons unsalted butter melted and cooled, plus additional butter for griddle
Instructions
- Place the oats in a food processor and pulse until coarsely ground. Transfer to a large bowl and whisk in the buttermilk. Let rest for 10 minutes.
- After 10 minutes, whisk in the eggs, sugar, and vanilla until well combined. Add the flours, baking powder, baking soda, cinnamon and salt and whisk until just combined; it is ok if there are still a few lumps. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.
- Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined.
- Rub some butter over the hot cooking surface; use a paper towel to evenly coat the surface and remove excess butter. Use a ¼-cup measure to add batter to the skillet or griddle – be sure not to overcrowd your pan.
- Let the pancakes cook over medium heat until bubbles start to form and burst on the top side of the pancakes. Flip and cook for another 1-2 minutes, until golden on both sides. Repeat with remaining pancake batter.
- Serve warm with butter, syrup, or apple compote.
Notes
- If you’re making these on a whim and don’t have any buttermilk on hand, don’t worry. You can use a buttermilk substitute instead.
- If you’re making these on a whim and don’t have any buttermilk on hand, don’t worry. You can use a
- buttermilk substitute
- instead.
- Store leftover pancakes in a zip-top bag in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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