Oatmeal Buttermilk Pancakes
IntroductionWonderful change of pace from regular pancakes, but still tender and delicious. Wonderful change of pace from regular pancakes, but still tender and delicious.
2 c quick oats (old-fashioned are fine, quick in nutritional values)
1/2 c flour (could be whole wheat, unbleached in nutritionals)
3 T brown sugar (packed)
1 t baking soda
1t baking powder
1/2 t salt
2 1/2 c buttermilk
1/4 c melted butter (salted in nutritionals)
1 t vanilla extract
(Pumpkin pie spice, cinnamon, etc are great in these but not included. Applesauce could be subbed for butter, but make sure to use a non-stick pan or butter/oil in pan.)
Smaller pancakes are better here (12-14 to a recipe, vs 8-10 average size), as the buttermilk makes these super tender, but the oats weigh them down a bit. I have sometimes sprinkled with cinnamon sugar before flipping (eliminate brown sugar from batter), which makes for a wonderful caramelized topper, no syrup needed!
Combine dry ingredients in large bowl. Beat eggs, melt butter, and add both to buttermilk/oat mixture.
Stir until just combined.
Use nonstick skillet, or melt butter/oil in skillet over medium heat. Pour in batter when oil is hot (drop of batter puffs up and sizzles). Wait to flip until bubbles form, pop, and stay popped at edge of cake. Flip, then cook for 1-2 mins more, until middle bounces back when touched.
Keep warm in 200* oven or serve as they come up.
(Please note, toppings are not included in nutritional calculations)
Serving Size: Makes 8-10 pancakes