Description
Fluffy, wholesome oatmeal pancakes with a hint of cinnamon and vanilla. Perfect for a cozy breakfast or brunch, these pancakes are both nutritious and delicious.
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 salt
- 1/2 teaspoon ground cinnamon
- For the wet ingredients:
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. In a blender or food processor, pulse the rolled oats until they resemble a coarse flour.
- 2. In a large bowl, whisk together the oat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- 3. In another bowl, mix the buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
- 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- 5. Let the batter rest for 10 minutes to allow the oats to absorb some of the liquid.
- 6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- 7. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- 9. Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
For extra fluffy pancakes, ensure your baking powder and baking soda are fresh. You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.