Oatmeal Pancakes
In order to ensure the oats don’t mess with the pancakes’ light and fluffy texture, soaking is key. Simply combine rolled oats with milk in your mixing bowl and let them hang out for 10 minutes while you gather your other ingredients. The oats will soften and start to break down, ensuring your pancakes won’t taste too hearty and the oats are easier to digest and absorb.
Oatmeal Pancakes
from https://www.thekitchn.com/
1 cup old-fashioned rolled oats
1 cup milk, regular or non-dairy
2 large eggs
1 tablespoon unsalted butter, plus more for cooking
1 tablespoon granulated sugar
2/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (optional)
Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.
RECIPE NOTES
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
Makes 12 (3-inch) pancakes
Brown Sugar Oatmeal Pancakes
from Sharon W. Bickett, Chester, South Carolina, https://www.tasteofhome.com/
Originally published as Brown Sugar Oatmeal Pancakes in Country August/September 1991
"My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup."
1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 large egg
2 tablespoons vegetable oil
1 cup buttermilk
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Makes about 10 pancakes
Nutrition Facts
2 pancakes: 263 calories, 8g fat (1g saturated fat), 44mg cholesterol, 433mg sodium, 42g carbohydrate (17g sugars, 3g fiber), 7g protein.
Favorite Oatmeal Pancakes
from https://www.quakeroats.com/
Our recipe for Favorite Oatmeal Pancakes recipe will soon be your new favorite! Not only does this recipe make fluffy pancakes, but it is easy to add in everyone’s favorite flavors. Whether it’s blueberries, bananas, apples, chocolate, or something less common, this recipe is very versatile.
Also see Oat Flour Maple Pecan Pancakes from Quaker Oats
Overall, good reviews.
Pancakes:
1 1/4 cups all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tsp baking powder
1/4 tsp salt (optional)
[1 1/2 tbsp. brown sugar - one reviewer had problems w/ browning them, others thought they were bland]
1 1/4 cups fat-free milk
1 egg, lightly beaten
1 tbsp vegetable oil
Stir-Ins (optional):
For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 tsp ground nutmeg
For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 tsp ground cinnamon
For chocolate chip pancakes: 1/2 cup semi-sweet chocolate chips
In large bowl, combine flour, oats, baking powder and salt; mix well.
In separate medium bowl, combine milk, egg and oil; blend well.
Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
Lightly grease skillet.
For each pancake, pour 1/4 cup batter into hot skillet.
Turn when tops are covered with bubbles and edges look cooked.
Turn only once. Serve & enjoy!
12 servings
Oatmeal Pancakes
from https://www.williams-sonoma.com/
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
Rolled oats and buttermilk flavor these pancakes, which are a nice twist on the original. Other fresh and dried fruits and toasted nuts can be offered in place of what is suggested here. Sliced strawberries, chopped dried apples and almonds, for example, are a good combination.
For the cinnamon butter:
8 Tbs. (1 stick) unsalted butter, at room temperature
2 tsp. ground cinnamon
For the pancakes:
1 cup all-purpose flour
1/2 cup cake flour
1/2 cup quick-cooking rolled oats
3 Tbs. sugar [brown sugar better?]
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 1/2 cups buttermilk
5 Tbs. unsalted butter, melted, plus more for cooking
For the toppings:
1 cup walnut pieces, toasted and chopped
2 bananas, peeled and thinly sliced
1/2 cup dried currants
2 cups maple syrup, heated
To make the cinnamon butter, in a small bowl, using a wooden spoon, stir together the butter and cinnamon until the cinnamon is evenly distributed. Place the mixture on a piece of waxed paper and fold the paper over to cover the butter. Roll the butter back and forth inside the paper to form a log about 3 inches long by 1 inch in diameter. Twist the ends of the paper and place the log in the freezer for 10 minutes to harden, or refrigerate for up to 24 hours.
To make the pancakes, in a large bowl, whisk together the all-purpose flour, cake flour, oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk and the 5 Tbs. melted butter until well combined. Add the egg mixture to the flour mixture and whisk until [just] combined. Let the batter stand at room temperature for 10 minutes.
Preheat an oven to 200ºF.
Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with butter. To form each pancake, fill a measuring pitcher with 1/3 cup of the batter and pour it onto the heated surface. It will spread into a round about 5 inches in diameter. Be careful not to crowd the pan. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancakes and cook on the other side until golden, about 1 minute more. Transfer the pancakes to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining batter.
To serve, put the walnuts, bananas and currants in separate small serving bowls. Pour the maple syrup into a warmed pitcher. Cut the cinnamon butter into slices 1/4 inch thick and arrange on a small plate or saucer. Place all the toppings on the table. Transfer the pancakes to a warmed platter and place on the table. Let guest build and top their own stack of pancakes.
Serves 6.
