Try this Oatmeal Cookie Pancakes recipe, or contribute your own.
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 c all-purpose flour
- chopped pecans
- semisweet chocolate chips
- 1/4 c butter melted
- 3/4 c milk
- 1/2 c brown sugar
- 1/4 c pecans chopped
- 1 c old fashioned oats
- 3/4 c greek yogurt
- 2 large
- maple syrup or honey for drizzling - optional
- Carbohydrate 47.186062224422 g
- Cholesterol 32.5858507075635 mg
- Fat 22.1143291959634 g
- Fiber 2.78219553098121 g
- Protein 4.40506968757771 g
- Saturated Fat 12.088663074349 g
- Serving Size 1 1 pancake (108g)
- Sodium 243.936145896772 mg
- Sugar 44.4038666934408 g
- Trans Fat 1.40209677811082 g
- Calories 386 calories
Step-by-step
- In a mixing bowl combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon and salt.
- In a separate bowl whisk together the Greek yogurt, milk, eggs, vanilla and melted butter.
- Add the wet ingredients to the dry and stir until it just comes together.
- Add chopped pecans, chocolate chips or any other extras you like in your pancakes, we chose to just use them as toppings.
- Heat a griddle to 350º F and pour the batter into medium sized circles, cook on each side for 3-4 minutes, until golden.
- Serve warm topped with chopped pecans, chocolate chips or your favorite oatmeal cookie additions.
The ingredient manifest lists oats and flour, but it omits how the granular texture of old-fashioned rolled oats requires adequate hydration time to soften properly inside a batter matrix. Because whole oats absorb liquid more slowly than milled wheat flour, letting the batter rest for ten minutes before cooking prevents a chalky mouthfeel and allows the starches to swell uniformly. When combining wet and dairy elements, incorporate the melted butter after the milk and eggs have equalized in temperature to prevent the butter from solidifying into grease flecks.
Adjustment Mechanics
Modifying breakfast griddle batters requires understanding structural integrity. Replacing Greek yogurt with standard liquid milk removes necessary acid that activates the baking soda, resulting in flat, dense discs rather than fluffy cakes. If making substitutions, maintain the dairy-to-flour ratio by substituting sourtyed buttermilk at an equal volume while scaling back the baking powder by twenty percent to compensate for the altered leavening balance.
- Cook batters on a preheated electric griddle set strictly to 350 degrees Fahrenheit to ensure the exterior caramelizes before the interior overcooks.
- Flip each cake only when small bubbles break the surface and the edges look matte rather than glossy, which typically requires three to four minutes per side.
- Store leftover cooked pancakes in an airtight container for up to three days, reheating them in a toaster oven rather than a microwave to restore crisp edges.
