Oatmeal Pancakes are the perfect way to sneak more whole grains into your diet and they are delicious!
In my unending attempts to be a better wife and mother I have been trying to incorporate more whole grains and less of all that white stuff into my family’s diet. This can be a bit tricky when your family is use to only white flour!
This past week my husband and I went to breakfast and I ordered the oatmeal pancakes in my attempts to eat healthier.
They were delicious. As soon as we got home I set out to find a recipe so that I could duplicate them. With a few little changes and tweeks I think I have come up with a winner!
I served them for Sunday breakfast. My husband loved them but I knew my teenage daughter would be the tricky one. She knew something was up and wanted to know why the batter looked lumpy. When I told her there was oatmeal in them she made a face but promised to give them a shot. Much to her surprise and my pleasure she loved them!
How to Make oatmeal Pancakes
Start by soaking the oatmeal in buttermilk overnight. This both softens the oatmeal and makes the pancakes moist.
The next morning, add the remaining ingredients. Cook the pancakes on a hot, buttered griddle. Make sure not to smash the pancakes down with your spatula.
I added dried cranberries to my batter. Omit them if you are not a fan, or substitute blueberries, chocolate chips, our your favorite pancake add in.
The recipe calls for coconut oil, but you can substitute your regular baking oil if you choose.
Serve your aatmeal pancakes with butter and maple syrup or fresh strawberries. But no matter what you top them with, they were delicious and an easy way to sneak more of those whole grains into your family’s diet.
Check out more of my favorite breakfast recipes.
Oatmeal Pancake Recipe
- 2 C dry old fashioned oatmeal
- 2 C buttermilk
- 2 eggs
- 2 tablespoons coconut oil or canola oil
- 1/2 C whole wheat pastry flour
- 1/2 C whole milk I used 2 %
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp cinnamon
- 1/4 C dried cranberries
- The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well.
- Cover with plastic wrap and refrigerate overnight.
- The next morning, remove the bowl from the refrigerator.
- Add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.
- Stir together. Add milk till it’s a good pancake consistency. Mix until just combined.
- Cook the pancakes on a hot, buttered griddle. They’re ready to turn when the top side is bubbly and puffed up, flip and let cook on other side.
- Do not smash them down with your spatula even though you may be tempted!
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