Description
Fluffy and wholesome oatmeal pancakes made with rolled oats, buttermilk, and warm spices. Perfect for a cozy breakfast with maple syrup and fresh berries.
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- For the wet ingredients:
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. In a blender, pulse the rolled oats until coarsely ground (some texture should remain).
- 2. In a large bowl, whisk together the ground oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- 3. In another bowl, whisk together buttermilk, milk, egg, melted butter, and vanilla.
- 4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Let batter rest for 5 minutes.
- 5. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
- 6. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set (about 2-3 minutes).
- 7. Flip and cook for another 1-2 minutes until golden brown. Serve warm with maple syrup and toppings of choice.
Notes
For fluffier pancakes, let the batter rest for 10 minutes before cooking. Substitute buttermilk with 1 cup milk + 1 tablespoon lemon juice if needed. Store leftovers in the fridge for up to 3 days.