Buttermilk Oatmeal Pancakes
I'm fairly certain that breakfast is my favorite meal. Sometimes I'm not too excited about what I'm eating for lunch or dinner, but I'm usually very excited about what I'm having for breakfast. Ryan made these oh-so-very-delicious buttermilk oatmeal pancakes that are seriously good. The recipe is from Eating Well magazine (see original recipe here) which we just gifted a subscription of to my brother-in-law.
(We gave quite a few magazine subscriptions this year, actually. Hope you all like them!)
These have a hearty flavor/texture without being heavy (yay!) and I don't know if it's just because we have nice cinnamon (Penzey's) or what, but you could really smell the cinnamon with the oats as they cooked and it was totally mouthwatering.
- They require some extra ingredients that not every household will have (i.e. whole wheat flour, wheat germ), but I promise you that this recipe would make your purchase(s) worth it!
- We use powdered buttermilk which is much more convenient to use than the liquified kind. You just measure the powder and add water.
- This makes a lot of pancakes. We had pancakes in the fridge for days. :)
- Best pancake re-heating method: in the toaster.
Buttermilk-Oatmeal Pancakes (EatingWell.com)Prep Time: 35 min
Inactive Prep Time:--
Cook Time:20 min
Serves: 6 servings, 2 pancakes each
2 1/2 cups buttermilk
3/4 cup rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
2 teaspoons canola oil, divided
Maple syrup (optional)
Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.
Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.