Sunday, February 8, 2015

Oatmeal Pancakes: I’m never going back

Well never is a pretty long time, but I can’t imagine making anything other than these Oatmeal Pancakes II anytime soon. Where have oatmeal pancakes been all my life?! I’ve never had them before until I got a random craving for them recently (also, only pregnant ladies get random cravings for things they’ve never had before…). Something about a hearty, textured oat pancake sounded good to me. And boy were they ever.


I have made a number of things from before. While I love the concept of user-generated recipe sites (I even used to work at one!), I am sometimes wary of “home cook” recipes. Sure user reviews and ratings mean something – if lots of other folks like the dish it must be good, right? – but there is also something to be said for a test kitchen full of experts developing recipes that will work.

All that aside, these pancakes rule. The recipe got a 4.5 out of 5 stars from a total of 596 reviews! It’s hard to argue with that many people. I strayed from the recipe some in that I added cinnamon and fruit. I used sliced bananas the first time and blueberries this time. Absolutely delicious with a little butter and maple syrup. I also don’t blend the dry ingredients – I like the chunky texture of the whole oats.

And while I wouldn’t exactly call pancakes a health food, the oats are a bit healthier than refined white flour with  whole grain and more fiber.

Writing this post reminds me of a post I wrote VERY early on about real maple syrup and how having grown up in Ohio and near maple syrup farms I prefer real maple syrup over the maple-flavored stuff. It’s a real blast from the past.


Oatmeal Pancakes

Total Time: 20 minutes

Add the blueberries or bananas (or whatever) once the batter is in the skillet. Also, if you don't have any buttermilk on hand, you can make some by adding white vinegar to milk and letting it sit (and curdle) for about 10 minutes.


1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup buttermilk (or a little less than 3/4 cup milk with a splash of white vinegar in it)
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg
A handful of blueberries or 1 sliced banana, if desired
Maple syrup and butter for serving


Mix dry ingredients in a medium bowl. Mix wet ingredients in a small bowl. Add wet ingredients to dry ingredients, mixing just until combined.

Heat a medium nonstick skillet over high heat. Scoop pancake batter in 1/4-cup increments into skillet. Sprinkle batter with fruit. Flip when bubbles begin to form and bottom side begins to brown. Serve hot with maple syrup and butter, if desired.


Leave a Comment