Oatmeal Pancakes (Fluffy & Scrumptious!)

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Oatmeal pancakes are the right mixture of fluffy and hearty. These pancakes are scrumptious topped with syrup or your favourite fruit sauce for a filling weekend breakfast.

Winter is the season for cozy weekend breakfasts. Nobody actually needs to exit within the chilly and snow (no less than, that’s true right here in Ohio!), so we like to remain in and make an enormous breakfast on Saturday or Sunday mornings.

Bisquick pancakes are a household favourite, however generally I like to vary it up. Typically I make banana pancakes, generally it’s pumpkin pancakes, and generally it’s these oatmeal pancakes.

FLUFFY AND DELICIOUS OATMEAL PANCAKES

In case you’re searching for a pancake recipe that’s fluffy and stuffed with taste however a bit heartier than one thing like sheet pan pancakes, that is the recipe for you.

Possibly it’s as a result of I really like oatmeal raisin cookies and the nutty taste that oats add to so many recipes, however I am keen on oatmeal pancakes. However should you aren’t cautious, the oats can sort of weigh the pancakes down and so they develop into stodgy and heavy.

Probably not what I’m going for once I desire a cozy pancake breakfast.

So I labored exhausting to guarantee that this recipe seems good and fluffy, even with the addition of oats and a few entire wheat flour. Each of those components make these oatmeal pancakes a bit extra filling and add tons of nutty taste.

And should you’re nervous they gained’t cross the child check, my right-hand-woman Stephie fed them to her toddler and he or she fortunately wolfed them down. That’s a win for everyone!

HOW TO MAKE MY OATMEAL PANCAKES

The batter for these oatmeal pancakes relies on my buttermilk pancakes, with a few tweaked steps to assist us get that fluffy texture we’re searching for. 

Components you’ll want

The ingredient record for this recipe is fairly simple. You’ll want:

• 1 cup rolled oats
• 1 ½ cups buttermilk
• 2 giant eggs
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup all objective flour
• 1 cup entire wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon effective sea salt
• 4 tablespoons unsalted butter, melted and cooled, plus further butter on your pan or griddle

In case you’re making these on a whim and don’t have any buttermilk available, don’t fear. You need to use my buttermilk substitute as an alternative – all you’ll want is a few milk and lemon juice or vinegar.

I like to make use of a combination of all-purpose flour and whole-wheat flour in these pancakes. I believe the whole-wheat flour provides an additional nutty taste to the pancakes. However should you don’t have any whole-wheat flour, be at liberty to substitute it for an equal quantity of all-purpose flour as an alternative.

Making these pancakes

Earlier than we make the pancake batter, we’re going to interrupt down the oats a bit and allow them to soak in our buttermilk. It will soften them some and maintain them from being too chewy within the last pancakes.

Pop the oats in your meals processor and pulse till they’re coarsely floor. Add them to a big bowl with the buttermilk; whisk to mix and let this combination relaxation for 10 minutes.

After the ten minutes has handed, add the eggs, sugar, and vanilla and whisk till properly mixed. Add the flours, baking powder, baking soda, cinnamon and salt; whisk till simply mixed.

It’s okay if there are nonetheless just a few lumps in your batter. Don’t be tempted to over-mix! 

Let the batter relaxation for an additional 5-10 minutes when you preheat a big nonstick skillet or griddle over medium warmth.

As soon as your cooking floor is scorching and the batter has rested, add the melted butter to the batter and whisk till simply mixed.

Rub some butter over the new cooking floor, then use a paper towel to evenly distribute it throughout the pan and take away any extra. 

Use a ¼-cup measuring cup to spoon the oatmeal pancake batter onto the new skillet or griddle. What number of pancakes you’ll be able to match will rely upon the scale of your pan, however be certain to not overcrowd the cooking floor.

Let the pancakes cook dinner over medium warmth till bubbles begin to kind and burst on the highest aspect of the pancakes. Flip, then cook dinner for an additional 1-2 minutes till they’re golden on either side.

Take away the oatmeal pancakes to a wire rack and repeat with the remainder of the pancake batter.

SERVING SUGGESTIONS

After all, the traditional approach to serve these oatmeal pancakes is heat with butter and syrup, however that doesn’t imply that these are your solely topping choices!

I really like pairing these pancakes with a little bit of fruit. My favourite topping for them is my apple compote. It’s a completely cozy combo that can kick off your weekend simply the correct means.

I additionally love utilizing my berry sauces, too, resembling:

In case you’re making them across the holidays, you possibly can even prime them with some selfmade cranberry sauce! 

FAQS

Can I exploit quick-cooking oats as an alternative of rolled oats in these oatmeal pancakes?

Completely. Since fast oats are extra processed than rolled oats, you’ll be able to skip pulsing them within the meals processor. 

I discover that I do favor the feel of the rolled oats in these pancakes, however the taste is similar so that you’ll nonetheless find yourself with completely scrumptious pancakes!

How are you aware when to flip pancakes?

I believe essentially the most intimidating a part of making pancakes for a newbie cook dinner is realizing when to flip them.

The excellent news is that pancakes will inform you after they’re able to be flipped!

Add the batter to the new pan. Let the pancakes cook dinner till the highest (raw aspect) begins to kind bubbles. As soon as these little bubbles begin to burst, it’s time to flip. 

From there, you’ll solely must cook dinner the second aspect for 1-2 minutes to complete cooking the pancakes by.

What’s the easiest way to maintain pancakes heat whereas I end cooking all of them?

Since you’ll be able to usually solely cook dinner just a few pancakes at a time, it would be best to maintain your oatmeal pancakes heat when you end cooking the remainder of the batter.

I like to position a wire rack in my oven set on the “heat” setting. As you end cooking the pancakes, slide them onto the wire rack within the oven. 

The oven will maintain them heat and inserting them on a wire rack will maintain the bottoms of the pancakes from getting soggy whereas they relaxation.

Can I make a batch of those oatmeal pancakes and freeze them for later?

Completely! Pancakes – these oatmeal pancakes included – are an incredible factor to make forward and reheat later.

In case you plan to eat the oatmeal pancakes inside 4 days, you’ll be able to place the absolutely cooled pancakes in a zip-top bag and retailer them within the fridge. Heat them within the toaster or toaster oven as wanted.

If you wish to retailer them for longer than just a few days, flip to the freezer. Freeze the cooled pancakes on a parchment-lined baking sheet till frozen strong, then place them in a zip-top freezer bag. Freeze for as much as two months.

My good friend Megan has a complete submit on tips on how to freeze pancakes with tons of information that I really like utilizing when making large batches of pancakes.

When it’s time to eat the frozen pancakes, use the “frozen” setting in your toaster or toaster oven to each thaw and heat them by.

Can I make these oatmeal pancakes dairy free or vegan?

Sure! For dairy-free oatmeal pancakes, exchange the buttermilk by making my buttermilk substitute along with your most popular non-dairy milk. Ensure to additionally exchange the butter along with your favourite vegan butter.

If it is advisable to make vegan oatmeal pancakes, make the swaps above and swap out the eggs for flax eggs.

I don’t have any buttermilk! What can I exploit as an alternative?

I don’t at all times maintain buttermilk available, so generally I don’t have any once I need to make a recipe like these oatmeal pancakes or buttermilk drop biscuits.

There are just a few other ways you’ll be able to make buttermilk at house utilizing the whole lot from bitter cream and yogurt to cream of tartar and milk. Verify and see what you have got in your fridge and use the choice that works finest for you!

I don’t have entire wheat flour, can I exploit solely all-purpose flour as an alternative? 

Completely. The entire wheat flour provides a scrumptious nuttiness to the pancakes, however they are going to be simply as scrumptious with 2 whole cups of all-purpose flour as an alternative.

I do not advocate substituting the all-purpose flour for entire wheat, although. The all-purpose flour within the recipe helps maintain the oatmeal pancakes mild and fluffy. In case you use solely whole-wheat flour, they are going to be too heavy and you’ll lose the fluffy texture.

Can I add mix-ins to those oatmeal pancakes?

I believe this recipe is scrumptious by itself, however you can too add any variety of scrumptious mix-ins.

A handful of contemporary blueberries can be scrumptious, as would chocolate chips. You may additionally add some chopped and toasted nuts, resembling pecans or walnuts. I’d add perhaps a cup whole of mix-ins.

• Place the oats in a meals processor and pulse till coarsely floor. Switch to a big bowl and whisk within the buttermilk. Let relaxation for 10 minutes.

• After 10 minutes, whisk within the eggs, sugar, and vanilla till properly mixed. Add the flours, baking powder, baking soda, cinnamon and salt and whisk till simply mixed; it’s okay if there are nonetheless just a few lumps. Let the batter relaxation for 5-10 minutes when you preheat your skillet or griddle.

• Warmth a big skillet or griddle over medium warmth. As soon as the cooking floor is scorching and the pancake batter has rested, add the melted butter to the batter, whisking till simply mixed.

• Rub some butter over the new cooking floor; use a paper towel to evenly coat the floor and take away extra butter. Use a ¼-cup measure so as to add batter to the skillet or griddle – make sure to not overcrowd your pan.

• Let the pancakes cook dinner over medium warmth till bubbles begin to kind and burst on the highest aspect of the pancakes. Flip and cook dinner for an additional 1-2 minutes, till golden on either side. Repeat with remaining pancake batter.

• Serve heat with butter, syrup, or apple compote.

In case you’re making these on a whim and don’t have any buttermilk available, don’t fear. You need to use a buttermilk substitute as an alternative.
Retailer leftover pancakes in a zip-top bag within the fridge for 3-4 days or within the freezer for as much as 2 months.

Serving: 3pancakes | Energy: 496kcal | Carbohydrates: 67g | Protein: 16g | Fats: 19g | Saturated Fats: 10g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.5g | Ldl cholesterol: 122mg | Sodium: 655mg | Potassium: 374mg | Fiber: 6g | Sugar: 8g | Vitamin A: 621IU | Vitamin C: 0.01mg | Calcium: 206mg | Iron: 4mg

The default measuring system on My Baking Habit is US Customary. Unit conversions are offered as a courtesy; please remember that there could also be some discrepancies.

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