Oatmeal Pancakes Recipe
User Reviews
5
Oatmeal Pancakes Recipe
Description
The Oatmeal Pancakes Recipe blends white whole wheat flour, oats, baking leaveners, and buttermilk to create a smooth batter that cooks to fluffy pancakes with a gentle bite from the oats. Incorporation of vanilla and a moderate amount of sugar subtly enhances the flavor without overpowering. Cooking on a lightly oiled griddle allows the edges to bubble before flipping, ensuring an even, golden-brown crust on each side. Optional pecans introduce a nutty texture that complements the oats.
The balanced use of baking soda and powder controls the rising and surface browning, preventing overly dark pancakes during the quick cooking process. The recipe is straightforward, relying on pureed batter for consistent texture rather than chunky mix-ins, providing a soft but textured pancake.
These pancakes can be served with syrup, fruit, or butter for a traditional breakfast. The moderate sweetness and wholesome grain ingredients make them suitable for those seeking a hearty, textured pancake different from standard white flour versions.
Adjusting baking soda amount helps control the browning rate to achieve a desirable golden crust. Substituting all-purpose flour instead of white whole wheat is possible, and using half of each allows for experimenting with texture and flavor subtleties.
Ingredients
- 1/2 cup white whole wheat flour
- 1/2 cup oats quick cooking
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil
- 1 egg
- 1/2 cup pecans optional, or walnuts, chopped
Instructions
- Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor or blender and puree until smooth.
- Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until the edges bubble. With a spatula flip the pancake to the other side and cook until it is golden brown.
Notes
- You can substitute all-purpose flour if white whole wheat flour is unavailable or try mixing half all-purpose flour with half white whole wheat for different texture.
- Reducing baking soda to 1/4 teaspoon helps prevent pancakes from browning too fast, achieving a better golden color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 278mg | 12% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 134IU | 3% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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