Description
Delicious and wholesome oatmeal pancakes made with a blend of quick-cooking oats, whole wheat flour, and all-purpose flour. Perfect for a hearty breakfast, these pancakes are fluffy and lightly sweetened with brown sugar. Cooked on a cast-iron skillet for a golden-brown finish, they deliver a satisfying texture and rich flavor in just 15 minutes.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1 large egg
- 2 tablespoons canola oil
- 1 cup buttermilk
Instructions
- Make the batter: In a small bowl, whisk together the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar to combine the dry ingredients evenly.
- Combine wet ingredients: In another small bowl, beat the egg, canola oil, and buttermilk until thoroughly mixed.
- Mix wet and dry ingredients: Stir the wet ingredients into the dry ingredients just until moistened, being careful not to overmix to avoid dense pancakes.
- Cook the pancakes: Heat a large cast-iron skillet or griddle over medium heat and lightly grease it. Pour batter by 1/3 cupfuls onto the skillet. Cook until bubbles form on the tops and the bottoms are golden brown, then flip and cook the other side until golden brown as well.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use a cast-iron skillet or griddle for even cooking and a nice crust.
- If flipping pancakes is tricky, wait until bubbles appear on the top before flipping to prevent breaking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
