If you’ve never tried oatmeal pancakes…I think you should. In my perfectly, un-biased, not-trying-to-talk-you-into-it sort of way.
Mind you, oatmeal pancakes by nature are a bit more dense than your average, everyday light-as-a-feather pancake. However, they are very hearty and satisfying with a great nutty flavor. They’re really, really good. Give them a go!
As a note, you really do need to let the batter rest when you make these. During the resting time, the oatmeal actually absorbs some of the buttermilk mixture, preventing you from having runny pancakes.
Someday I’m going to try blending the oats first to see how that affects the texture, but for now, enjoy my version of my Gramma’s recipe!
Gramma’s Oatmeal Pancakes
1c quick oats
2/3 tsp salt
2/3 tsp baking soda
2 tsp sugar
2 Tbsp canola oil
1 1/3 c buttermilk
1 egg, beaten
1 tsp vanilla
1/2 tsp maple flavoring (optional)
Combine oatmeal, flour, salt, sugar, and baking soda. Mix well. Add oil, buttermilk, milk, egg, vanilla, and maple. Mix thoroughly and let stand at room temperature for about 30 minutes. Cook thoroughly on hot griddle until batter bubbles on top and bottom is medium brown. Flip and cook other side to medium brown.
Serve with maple syrup or fresh fruit.