inescapable oatmeal pancakes

by Stacy

Nothing says “weekend” like what we call fancy breakfast. My husband has been work-work-working, so I decided to kick off the weekend early with a Friday morning pancake brunch! It got moved back to brunch since some people are really good sleepers and weren’t up very early.

It was only a matter of time before I made these particular pancakes as the recipe was stalking me. The original recipe was on Orangette, then I saw it linked several places, and the last straw came when Bridget made them with a more reasonable amount of butter and still deemed them good.

And she is right.

The oatmeal soaks overnight to soften. The recipe calls for buttermilk but, as usual, I don’t have any. Instead I used a combination of milk and vinegar, plus some plain yogurt. In retrospect, sour cream might have been nice, too. My pancakes were still delicious, so don’t let a lack of buttermilk stop you. The oatmeal gives the pancakes some added sweetness and a bit of texture, but the pancakes are still light and tender. The oatmeal flavor is subtle, so if you don’t like rolled oats as oatmeal, these are still worth a try.

They’re really good, just go make them.

Serve with a splash of maple syrup (thanks, Keach!) and enjoy the morning.

maple syrup

My photos don’t do this breakfast justice as I was rushing. If I hadn’t moved quickly, my husband was going to eat my share!

As is my habit, I halved the recipe for the two of us. The original says it yields 12 pancakes, but I got 12 pancakes with half as much batter following her instructions to use a “scant 1/4 cup” per pancake. Mine were about 4 inches across and I think I would have had trouble flipping anything wider.

oatmeal pancakes

Oatmeal Pancakes

Adapted from Orangette with suggestions from Crumbly Cookie
Scaled to 2 servings

Ingredients:
1 cup old-fashioned rolled oats
1 cup buttermilk (or milk+vinegar left to sit for 5 minutes, or plain yogurt)
1/4 cup (1.2 ounces) all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
2-3 tablespoons butter, melted and cooled
vegetable oil for the pan

Directions:
1.) (the night before) Combine oats and buttermilk in a mixing bowl, cover with plastic wrap, and refrigerate overnight.

2.) Whisk together flour, sugar, baking soda, baking powder, and salt. Add egg and butter to oatmeal mixture. Fold the flour mixture into the oats.

3.) Heat a cast iron or non-stick skillet over medium heat. Spray or pour in a slick of vegetable oil. Pour batter in scant 1/4 cupfuls onto the pan. The thick batter settles slowly, so give each pancake some room to spread. Cook 1-2 minutes per side until edges start to look dry and the bottom is golden brown. Flip and cook 1-2 more minutes until cooked through.

4.) Serve immediately or keep warm in a 200 degree oven until ready to serve.

oatmeal pancakes

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