My kids love pancakes and ask for them often at breakfast. I have a fabulous buttermilk pancake recipe that I swear by, however, it’s a weekend type of breakfast, if you know what I mean 😉
This recipe for oatmeal pancakes is the best that I have come up with after several flops and misses. Often times, recipes that incorporate oats are dense and chewy. These pancakes are anything but that. They’re tender, filling, and surprisingly light for being chock-full of oats.
For school mornings, I like to get the kids started with a healthy and well-rounded breakfast. I often make these oatmeal pancakes in bulk and freeze them, which makes hectic school mornings a little bit smoother. Just pop one in the microwave for 20 to 30 seconds, and breakfast is ready to be served.
Oatmeal Pancakes
Ingredients
- 1 cup instant or old-fashioned rolled oats, coarsely ground in a food processor or blender.
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups whole or reduced-fat milk
- ¼ cup neutral flavored oil
- 1 ½ tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
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In a large bowl, whisk together ground oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
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In a separate bowl, whisk together milk, oil, vinegar, vanilla, and eggs.
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Make a well in the center on the dry ingredients, and slowly add the buttermilk mixture. Gently whisk until just incorporated, with a few lumps remaining. Do not overmix the batter.
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Heat a nonstick skillet over medium-high heat. Lightly grease the skillet, and pour batter in ¼ cup increments. Cook for a few minutes, until lightly browned and large bubbles appear. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.
This is very similar to my oatmeal panckes! I use apple sauce instead of oil but thats about the only real differnce. my Kids (now grown) always loved them. I just stumbled across your blog when looking up bavlava cheese cake recipes. I can’t wait to try that as well!
Well thank you for swinging by! I love the idea of using applesauce instead of oil!
Can I just use buttermilk instead of vinegar, oil and milk? They look great and I look forward to trying them.
So originally I used to use buttermilk but I felt like it was too thick, and thus the batter was too thick. When I started using milk+vinegar, the batter came out just fine. I will say though that reduced-fat buttermilk is runnier than full-fat, so that’s something you can use to replace the milk and vinegar. The oil is something you need to add regardless; Oats have a tendency to soak up liquids, so the oil is necessary to keep the pancakes soft.
Thanks for swinging by! I hope you enjoy the pancakes!