Oatmeal Pancakes
Try this oatmeal pancake recipe.
Try this oatmeal pancake recipe.
- 1/2 teaspoon baking powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1 cup buttermilk
- 1/4 teaspoon fine kosher salt
- coconut oil for greasing the pan
- 1 cup old-fashioned oats also called rolled oats – do not use quick or instant oats! – you can also make this gluten-free by using gluten-free oats from bob’s red mill
- 1 large or extra-large egg lightly beaten - i always use extra-large eggs
- 1/2 stick (4 tablespoons) unsalted butter melted but not hot
- toppings such as maple syrup jam, fresh seasonal berries or honey
- Carbohydrate 12.3528518563561 g
- Cholesterol 28.3842592602785 mg
- Fat 11.4007009261931 g
- Fiber 1.41286116035804 g
- Protein 3.60369537165137 g
- Saturated Fat 6.80891240755386 g
- Serving Size 1 1 pancake (61g)
- Sodium 537.913334202616 mg
- Sugar 10.9399906959981 g
- Trans Fat 0.862172777803403 g
- Calories 164 calories
Step-by-step
- The night before: In a medium sized bowl, mix together the 1 cup oats and the 1 cup buttermilk. Cover the bowl with plastic wrap and set in the refrigerator overnight.
- I also like to make the dry mixture the night before as well, as it saves me an extra step or two in the morning. Get out a small jar or glass container (I love using my 16oz ball mason jars for this) and add to it the ½ cup flour, ½ teaspoon baking powder, ½ teaspoon baking soda and the ½ teaspoon salt.
- Quickly whisk the dry ingredients together, or put the lid on jar and give it a few shakes to mix everything together. Put the lid on the jar and store at room temperature.
- That's all there is to it, now you can hit the hay and get a good nights rest! Good night!
- The next morning: Melt the ½ stick of butter in a microwave safe bowl. Let it cool for about 5 minutes.
- Crack the egg into a small bowl and lightly whisk it.
- Take out the bowl of buttermilk and oats from the refrigerator and give it a quick stir.
- Add the beaten egg and melted butter to the oat mixture, and stir/whisk well.
- Add the flour mixture to the oat mixture and whisk to combine. The batter will be pretty thick.
- Lightly oil a saute pan or non-stick griddle and turn the heat up to medium-low or to medium. I turned my heat up to medium.
- Here's a great tip for testing your griddle. Sprinkle some water on the griddle, if it’s hot enough the water will crackle, if it’s too hot the droplets will immediately evaporate and smoke. Easy right?
- When the pan or griddle is hot, take a ½ measuring cup and pour your pancake batter onto the griddle. Make sure to leave ample space between the pancakes to allow the batter to spread.
- Flip the pancakes when the bottom is nicely browned and the tops looks set around the edges. Cook until the second side has browned.
- Re-grease the skillet, (if needed) and repeat with more batter. If you find that the pancakes are browning too quickly, turn down the heat.
- That’s all there is to it! When they are browned the way you like them, just take them off the griddle and top them with your favorite toppings.
- Eli loves slathering them with warmed maple syrup and fresh berries. To warm the maple syrup, I just pour a bit of syrup into a small bowl or ramekin and then microwave it for about 12-15 seconds. Warm maple syrup is the best. I mean who wants to top warm pancakes with cold syrup? Not me!
- Zoe and I love topping our pancakes with some homemade blackberry chia jam (recipe later this week) and fresh berries, or we love just eating them plain kind of taco style with some fresh berries in-between! You don't need to top them with too much sweet, as they have a flavor all their own.
The Joy of Oatmeal Pancakes: A Busy Mom's Quick & Easy Breakfast
Mornings in our house are a whirlwind. Between getting kids ready for school, packing lunches, and making sure everyone has their shoes on the right feet, breakfast often feels like a race against the clock. For years, I struggled to find a breakfast that was both nutritious and quick to prepare. Toast got old, cereal was a sugar bomb, and even the quickest of egg scrambles seemed to take an eternity. That's when I stumbled upon the glorious world of oatmeal pancakes. These aren't your grandma's heavy, dense pancakes. These are light, fluffy, and surprisingly healthy, thanks to the heartiness of oats. The best part? Much of the prep can be done the night before!
The secret to my success lies in the overnight soak. Soaking the oats in buttermilk overnight not only tenderizes them, making them incredibly soft and palatable, but it also infuses them with a subtle tang that beautifully complements the sweetness of the pancake. This preparation method is a lifesaver. It means I can wake up to a nearly-ready breakfast, significantly reducing my morning stress and allowing me to enjoy a few more minutes of peace before the kids descend upon the kitchen. The dry ingredients also get prepped the night before, making the morning process a simple mix-and-cook routine.
I've experimented with countless pancake recipes over the years, always searching for the perfect balance of flavor and texture. Many recipes are overly sweet or rely heavily on processed ingredients. This recipe, however, is the Goldilocks of pancakes – not too sweet, not too bland, just right. The subtle sweetness from a touch of sugar is perfectly balanced by the wholesome flavor of oats and the slight tang of buttermilk. It's a recipe that even my picky eaters love, and that’s saying something! The addition of fresh berries or a drizzle of maple syrup elevates the pancakes even further, providing a burst of fresh flavor and a touch of extra sweetness that complements the subtle oat and buttermilk flavors perfectly.
Beyond their ease of preparation and delightful taste, oatmeal pancakes offer a surprising nutritional boost. Oats are packed with fiber, which aids digestion and keeps you feeling full longer. They also provide essential vitamins and minerals, giving your family a healthy start to their day. The protein from the egg adds to the satiety factor, ensuring that everyone remains energized and focused throughout the morning. Even my fitness-conscious teenage daughter approves, appreciating the protein content and the wholesome ingredients.
These oatmeal pancakes have become a staple in our household, a quick and easy breakfast solution that doesn't compromise on taste or nutrition. Whether you're a busy mom juggling multiple responsibilities, a traveler looking for a simple yet satisfying meal, or simply someone who appreciates a delicious and healthy breakfast, this recipe is a must-try. The versatility of this recipe allows for various creative topping combinations. Sometimes we enjoy them plain, embracing the wholesome taste of oats and buttermilk; other times we treat ourselves to a delicious feast with fresh berries, warm maple syrup and homemade chia seed jam. These aren't just pancakes – they're a celebration of simple ingredients, transformed into a breakfast that is both nourishing and delightful. So, try them out and let me know what you think! What are your favorite ways to top oatmeal pancakes?
Ingredients:
- 1 cup old-fashioned oats (rolled oats)
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine kosher salt
- 1 large egg
- 1/2 stick (4 tablespoons) unsalted butter, melted
- Toppings of your choice (maple syrup, berries, honey, etc.)
