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Hearty Oatmeal Pancakes

Hearty Oatmeal Pancakes

These tender oatmeal pancakes are made with rolled oats, whole wheat flour, buttermilk, and a touch of cinnamon for a hearty breakfast with classic griddle flavor. Letting the batter rest briefly softens the oats and gives the pancakes a light, satisfying texture.

Prep: 15 min · Cook: 18 min · Total: 33 min · Serves: 4

Ingredients

  • 0.75 cups whole wheat flour
  • 2 tbsp maple syrup
  • 1 cups rolled oats
  • 2 tbsp unsalted butter (melted and cooled slightly)
  • 2 count large eggs
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 1 tsp vanilla extract
  • 2 tsp neutral oil (for the griddle)
  • 1.5 cups low-fat buttermilk (well shaken)

Instructions

  1. Place the rolled oats in a medium mixing bowl and stir in 0.75 cup of the low-fat buttermilk with a rubber spatula; let the mixture stand at room temperature for 10 minutes, until the oats look hydrated and slightly thickened.
  2. Whisk the whole wheat flour, baking powder, baking soda, fine salt, and ground cinnamon together in a large mixing bowl for about 30 seconds, until the leaveners are evenly distributed and no streaks of cinnamon remain.
  3. Crack the large eggs into a second medium bowl and whisk for 30 seconds, until the yolks and whites are fully blended and slightly foamy.
  4. Whisk the remaining 0.75 cup low-fat buttermilk, maple syrup, melted unsalted butter, and vanilla extract into the eggs for about 30 seconds, until the wet mixture looks smooth and glossy.
  5. Scrape the softened oat mixture into the wet ingredients with a rubber spatula and stir for 15 seconds, until the oats are evenly suspended.
  6. Pour the wet oat mixture into the flour mixture and fold gently with the rubber spatula for 20 to 30 seconds, just until no dry pockets of flour remain; the batter should be thick, slightly lumpy, and spoonable rather than perfectly smooth.
  7. Let the batter rest in the bowl for 5 minutes while you heat a 12-inch nonstick skillet or flat griddle over medium heat until a few drops of water sizzle and evaporate within 2 seconds.
  8. Brush the hot skillet or griddle with about 0.5 tsp neutral oil, then portion the batter into three 0.25-cup pancakes, leaving at least 1 inch between them so they can spread evenly.
  9. Cook the pancakes over medium heat for 2 to 3 minutes, until the edges look matte, bubbles form and begin to pop on the surface, and the bottoms are deep golden brown.
  10. Slide a thin spatula under each pancake, flip carefully, and cook the second side for 1 to 2 minutes, until golden brown and the centers spring back lightly when pressed; an instant-read thermometer inserted into the center should read at least 160°F (71°C) because the batter contains eggs.
  11. Transfer the finished pancakes to a wire rack set inside a rimmed baking sheet and hold them in a 200°F (93°C) oven for up to 15 minutes while you cook the remaining batter.
  12. Wipe the skillet with a paper towel if any browned bits accumulate, brush with another 0.5 tsp neutral oil as needed, and repeat cooking the remaining batter in batches for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side.
  13. Serve the oatmeal pancakes warm on plates as soon as the final batch is cooked, when the edges are tender, the centers are set, and the tops are lightly speckled with oats.

Nutrition (per serving)

  • Calories: 336
  • Protein: 13 g
  • Fat: 13 g
  • Carbohydrates: 44 g
  • Fiber: 5 g
  • Sugar: 12 g
  • Sodium: 630 mg

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