Oatmeal Pancakes
Deliciously fluffy oatmeal pancakes that bring warmth and nostalgia to your breakfast table, perfect for cozy mornings.
Ingredients
Pancake Base
- 1 cup old fashioned oats provides a hearty texture; avoid quick oats for better results.
- 1 ¼ cups buttermilk adds moisture and richness; you can substitute with regular milk mixed with vinegar.
- 2 tablespoons granulated sugar offers a hint of sweetness; brown sugar can be used for a deeper flavor.
- 1 large egg binds the ingredients together; can be replaced with a flax egg for a vegan option.
- 2 tablespoons unsalted butter (melted) gives a lovely buttery flavor; coconut oil is a great alternative.
- ¾ teaspoon vanilla extract enhances the flavor; use pure vanilla for the best results.
- ⅔ cup all-purpose flour helps to create the pancake structure; whole wheat flour offers a healthier choice.
- 2 teaspoons baking powder helps the pancakes rise; ensure it’s fresh for the best fluffiness.
- ¼ teaspoon salt balances the flavors and enhances sweetness; a little extra can really make a difference!
- Butter for serving and greasing griddle adds richness; ghee is a lovely alternative.
- Maple syrup for serving the classic topper; honey or agave syrup also work beautifully.
Instructions
Preparation
- In a large bowl, combine oats and buttermilk. Allow them to sit at room temperature for 15 minutes.
- After the oats have soaked, add the sugar, egg, melted butter, and vanilla extract. Whisk together until perfectly combined.
- Sprinkle the flour, baking powder, and salt over the top of your oat mixture. Gently mix until just combined. Be careful not to over-mix!
Cooking
- Grease a nonstick griddle with butter and place it over medium-low heat.
- Using a 1/3 cup measuring cup, drop the batter onto the griddle, slightly spreading it.
- Cook until the pancakes begin to bubble and turn golden brown, then flip gently to finish cooking.
Notes
Serve with fresh berries, chocolate chips, or experiment with seasonal variations like pumpkin puree for a fall twist. Leftovers can be refrigerated for up to three days or frozen for up to a month.