Sunday, June 12, 2011

Whole-Wheat Oatmeal Pancakes

I love pancakes, but lately we've been eating mostly dim sum for our weekend breakfasts. Jason has been asking me to make pancakes for dinner for a while now and I'm happy I finally did.

These turned out great. There are oats and whole wheat flour in there and they kind of taste like a healthy oatmeal cookie pancake. They are surprisingly light and fluffy and are even tasty with a beer for dinner!

Whole-Wheat Oatmeal Pancakes
Recipe from
  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar
  • maple syrup for serving
  • sliced bananas for serving (If you want to get a little fancy, caramelized bananas or apples would be great on top. You could even mash up a ripe banana and throw it in the batter.)

Soak oats in 3/4 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. (I cooked mine in a little bacon grease once and they were tasty.) Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Serve warm with maple syrup and/or fruit.