Oatmeal Pancakes

Oatmeal pancakes are a wholesome way to start your day while still getting to carve into a stack of pancakes. These pancakes are made with oats and whole-wheat flour for a powerhouse of fiber and nutrients, while caramel-y brown sugar and tangy buttermilk create moisture and flavor. Basically, these pancakes are perfect.

Oatmeal Pancakes Ingredients

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• Quick-cooking oats: Quick-cooking oats impart a hearty texture and earthy flavor to these pancakes.
• Whole-wheat flour: Whole-wheat flour is a fibrous flour that creates a hearty texture and nutty flavor.
• All-purpose flour: All-purpose flour is a more neutral-tasting flour that balances out the hearty textures and flavors.
• Brown sugar: Brown sugar has a deep, caramel-y flavor that sweetens the oatmeal pancakes. Plus, brown sugar and oatmeal are a winning combo!
• Buttermilk: Buttermilk moistens the pancakes while providing a subtle tangy flavor. Also, buttermilk’s acid reacts with the baking soda to kickstart baking soda’s raising power for super-fluffy pancakes.

Directions

Step 1: Make the batter

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In a small bowl, whisk together the oats, whole-wheat flour, all-purpose flour, baking soda, salt and brown sugar. In another small bowl, beat the egg, oil and buttermilk. Stir the wet ingredients into dry ingredients just until moistened.

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Editor’s Tip: One of our best tips for perfect pancakes is not overmixing the batter, or your pancakes will come out flat and dense. Instead, stir the wet and dry ingredients together just until everything comes together.

Step 2: Cook the pancakes

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Pour batter by 1/3 cupfuls onto a greased, large cast-iron skillet or griddle over medium heat. Flip the pancakes when bubbles form on the tops and the bottoms are golden brown. Cook the second side until golden brown.

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Editor’s Tip: If you find your pancake-flipping technique is a little wonky, here’s how to flip a pancake without messing it up.

Oatmeal Pancakes Variations

• Spruce it up with fruit: Once your pancakes are ladled onto the skillet or griddle, scatter the tops with your choice of fruit like blueberries, bananas, strawberries, raspberries or blackberries. Or take these pancakes into fall with a cinnamon-apple topping.
• Mix in chocolate chips: Dress up the pancake batter with a handful of chocolate chips.
• Smother on your favorite toppings: Maple syrup, butter, confectioners’ sugar and sweetened whipped cream are all classic pancake toppings, but we also love spreading on jams, curds and nut butters for a little more flavor.

How to Store Oatmeal Pancakes

To store, allow the oatmeal pancakes to cool to room temperature, and place them in an airtight container in the refrigerator for up to three days.

To freeze, allow the oatmeal pancakes to cool to room temperature, then layer the pancakes between sheets of parchment or waxed paper. Place the pancakes in an airtight container or resealable bag, and store in the freezer for up to three months.

To reheat, place the pancakes on an ungreased baking sheet, cover with aluminum foil, and reheat in a preheated 375°F oven until heated through, 5 to 10 minutes. Or place a stack of three pancakes on a microwave-safe plate, and microwave on high until heated through, 1 minute and 15 seconds to 1 minute and 30 seconds.

Oatmeal Pancakes Tips

Are oatmeal pancakes healthier than regular pancakes?

It depends on what your ingredient are in the pancakes! Oats will add some fiber and micronutrients to the batter, which is always a good thing. And if you use less added sugar (or none!) in the batter, that’s even better. For a healthier pancake, think more-wholesome ingredients like whole grains and fruits.

What spices make oatmeal taste good?

The spices that make oatmeal taste good are different fall spices like cinnamon, nutmeg and cardamom.