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 desires to exit within the chilly and snow (not less than, that’s true right here in Ohio!), so we like to remain in and make a giant breakfast on Saturday or Sunday mornings.

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

FLUFFY AND DELICIOUS OATMEAL PANCAKES

For those who’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 like oatmeal raisin cookies and the nutty taste that oats add to so many recipes, however I like oatmeal pancakes. However in the event you aren’t cautious, the oats can form of weigh the pancakes down and so they change into stodgy and heavy.

Probably not what I’m going for once I need 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 substances make these oatmeal pancakes a bit extra filling and add tons of nutty taste.

And in the event you’re anxious they gained’t go the child take a look at, my right-hand-woman Stephie fed them to her toddler and he or she fortunately devoured 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. 

Elements you’ll want

The ingredient record for this recipe is fairly easy. 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 high quality sea salt
• 4 tablespoons unsalted butter, melted and cooled, plus further butter on your pan or griddle

For those who’re making these on a whim and don’t have any buttermilk readily available, don’t fear. You should use my buttermilk substitute as a substitute – all you’ll want is a few milk and lemon juice or vinegar.

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

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. This may soften them some and maintain them from being too chewy within the ultimate 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 effectively mixed. Add the flours, baking powder, baking soda, cinnamon and salt; whisk till simply mixed.

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

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

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

Rub some butter over the recent 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 recent skillet or griddle. What number of pancakes you possibly can match will rely upon the scale of your pan, however be sure to not overcrowd the cooking floor.

Let the pancakes prepare dinner over medium warmth till bubbles begin to type and burst on the highest aspect of the pancakes. Flip, then prepare dinner for one more 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

In fact, the basic option to serve these oatmeal pancakes is heat with butter and syrup, however that doesn’t imply that these are your solely topping choices!

I 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 appropriate means.

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

For those who’re making them across the holidays, you can even high them with some home made cranberry sauce! 

FAQS

Can I take advantage of quick-cooking oats as a substitute of rolled oats in these oatmeal pancakes?

Completely. Since fast oats are extra processed than rolled oats, you possibly can skip pulsing them within the meals processor. 

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

How have you learnt when to flip pancakes?

I feel probably the most intimidating a part of making pancakes for a newbie prepare dinner is realizing when to flip them.

The excellent news is that pancakes will let you know once they’re able to be flipped!

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

From there, you’ll solely have to prepare dinner the second aspect for 1-2 minutes to complete cooking the pancakes via.

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

Since you possibly can sometimes solely prepare dinner a number of 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 putting 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 awesome factor to make forward and reheat later.

For those who plan to eat the oatmeal pancakes inside 4 days, you possibly can 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 a number of 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 pal Megan has an entire put up on how you can freeze pancakes with tons of information that I like utilizing when making huge 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 via.

Can I make these oatmeal pancakes dairy free or vegan?

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

If you have 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 take advantage of as a substitute?

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

There are a number of alternative ways you possibly can make buttermilk at house utilizing every part from bitter cream and yogurt to cream of tartar and milk. Verify and see what you may have in your fridge and use the choice that works finest for you!

I don’t have entire wheat flour, can I take advantage of solely all-purpose flour as a substitute? 

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

I do not suggest substituting the all-purpose flour for entire wheat, although. The all-purpose flour within the recipe helps maintain the oatmeal pancakes gentle and fluffy. For those who 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 feel this recipe is scrumptious by itself, however you may as well add any variety of scrumptious mix-ins.

A handful of contemporary blueberries can be scrumptious, as would chocolate chips. You can additionally add some chopped and toasted nuts, resembling pecans or walnuts. I might add possibly a cup complete 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 effectively mixed. Add the flours, baking powder, baking soda, cinnamon and salt and whisk till simply mixed; it’s okay if there are nonetheless a number of 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 sizzling and the pancake batter has rested, add the melted butter to the batter, whisking till simply mixed.

• Rub some butter over the recent 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 certain to not overcrowd your pan.

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

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

For those who’re making these on a whim and don’t have any buttermilk readily available, don’t fear. You should use a buttermilk substitute as a substitute.
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 supplied as a courtesy; please remember that there could also be some discrepancies.

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