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.
- 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
In a large bowl, whisk together ground oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together milk, oil, vinegar, vanilla, and eggs.
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.
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.