These delicious, hearty pancakes have the ability to knock your plain-jane buttermilk pancakes out of the park. Crrraaaaackkk! It’s a home-run, folks! No lie – they are some of the best pancakes I’ve eaten in my life and believe me, I’m quite the pancake eater. Check out my Food Memories page for more about eating pancakes. 🙂 I first learned about these pancakes from one of my regular food blogs in May and since then they’ve become part of the regular rotation. In my opinion, these pancakes have more stay-with-you power than regular buttermilk or Bisquick pancakes, which is one of the reasons I like them so much. It’s sort of why I prefer wheat bread to white bread. It’s a little chewier, a bit more dense, and a whole lot more flavor. Plus, because they are oatmeal, I feel better about eating copious amounts of them. You will also want to eat copious amounts because they are ridiculously tasty.
(taken and adapted from Smitten Kitchen)
3/4 cup oat flour – 1 cup oats ground in the food pro yields about 3/4 oat flour
1/2 cup all purpose flour
1/2 cup whole wheat flour – if you don’t have whole wheat flour, 1 cup AP flour is totally fine
2 tbsp sugar
2 tsp baking powder
1 tsp cinnamon
pinch of salt – or 3/4 tsp if you want to measure
3 tbsp melted and cooled butter (plus a wee bit more for the pan)
1 1/4 cup milk
1 tbsp honey or maple syrup – not the maple flavored corn syrup either, but the real deal
1 cup cooked oatmeal
1. Assuming you are like me and don’t have leftover cooked oatmeal…start cooking the oatmeal now, according to the package directions. I use 1 cup water and 1/2 cup oatmeal to make 1 cup cooked.
2. Whisk the dry ingredients together in a large bowl.
3. Mix the wet ingredients together in a smaller bowl. Be careful adding cold and hot ingredients together. I suggest adding the butter to the oatmeal after they’ve both cooled a bit and then adding the oatmeal to the milk/eggs/honey a little bit at a time.
4. Add the wet ingredients to the dry and gently fold. Expect the batter to be thick. Don’t overmix.
5. Heat a skillet over med/med-high heat (about 5 or 6 on my stove dial) until water sizzles when flicked onto the pan.
6. Reduce heat to med-low (about 3 or 4 on my dial) and brush some of the melted butter on the pan.
7. Using a 1/4 cup measure, pour batter onto pan. I get two pancakes per round.
8. When sides are slightly dry and there are holes bubbling on top, flip over. I set my timer for 2:30 and that is usually spot on.
9. Let cook 2 minutes on other side and remove from pan.
10. Brush pan with melted butter before each round – it doesn’t need a lot, just enough to keep the pancakes from sticking.
11. Brush, rinse, repeat until batter is all gone.
Pancake Making Tip
What I’ve learned making these pancakes and others is to brush the skillet with the melted butter and keep the pan on medium-low heat. Melted butter seems to work better for me than just relying on Teflon or non-stick spray. It’s good to have patience with the pancakes cooking on medium-low as that keeps the outsides from burning before the insides are cooked. Since I started doing these two things, I feel like my pancakes come out stellar every time. If you think they aren’t browning like you would want, turn the stove up just a smidge at a time as the heat will sort of accumulate…at least with my stove.
The batter makes 16 – 18 pancakes for me which I keep in a zip-top bag in the fridge to eat throughout the week. They reheat well in the toaster at work and are a delicious breakfast or snack. As a single gal, I’m not daunted by the fact I can’t eat (or at least shouldn’t eat!) the entire batch on the first day. I like that there are so many as this means I can enjoy them all week long. I encourage you to give these a try – I promise you won’t be disappointed. Happy eating!
Nutritional Info for one 4-inch pancake (or what 1/4 cup makes)
Fat: 3.6 g
Carbs: 14.6 g
Fiber: 1.3 g
Sugar: 3.8 g
Protein: 3.3 g
Iron: 3.3 %