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Epicurious
Gourmet

Whole-Wheat Oatmeal Pancakes

By Andrea Albin

4.8

(220)

A stack of whole wheat oatmeal pancakes covered in raspberries and raspberry syrup.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 individual pancakes

Ingredients

3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas

Preparation

  1. Step 1

    Soak oats in 3/4 cup buttermilk 10 minutes.

    Step 2

    Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

    Step 3

    Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

    Step 4

    Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

TagsPancakeOatRice & GrainsButtermilkDairyBananaFruitWhole Wheat FlourFlourMainSideBreakfastBrunchNut FreeVegetarianQuick30 Minutes or LessGourmet

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