Looking for a gluten free breakfast that tastes good and is easy to prepare? Well, look no further than these Oatmeal Pancakes. No special ingredients required – just oatmeal!
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Pancakes made from scratch are a special treat, and this old-fashioned oatmeal batter is quick and easy to make, so put that mix away!
A food processor makes this breakfast quick by blending whole rolled oats into oatmeal. Simply set aside a small amount of rolled oats to add to the final dough and grind the rest in your food processor (5 seconds!). Add the remaining ingredients to the ground oats; Push the button for a few pulses and you’re done!
Tips for cooking the perfect pancake
- Choose the right pan: A griddle is my number one choice for making pancakes because it’s a wide, flat pan without the high sides of a skillet. Shorter sides make it easier to flip the pancakes. If you don’t have a griddle, a well-seasoned cast-iron skillet is also a good choice, although the higher sides may make the pancakes a little harder to flip. Both distribute heat evenly and are essentially non-stick. If those two options fail, use a non-stick skillet.
- Lightly oil the grill plate/pan: Whether you’re using a skillet or griddle, a thin strip of oil or a knob of butter is all you need. Drizzle a few drops of oil (or a stick of butter) into the pan and spread all around. Repeat between each new round of dough. I prefer oil over butter, but really either will work.
- Cooking at medium-low temperature: Low and slow is the way to go. Once the pan is hot, turn the heat down to medium-low. The pancakes cook slowly, allowing time for the outsides to brown and the insides to cook. A hot griddle can burn the pancakes too quickly on the outside and leave them raw on the inside.
- Knowing when to turn around: Once bubbles form on the surface of the dough and the edges look a little dry, it’s time to flip. Slide a wide spatula under the pancake (try not to move it) and check for browning. Then slide the spatula all the way under the pancake and flip it over. The first side will take longer to cook than the second.
Can you refrigerate or freeze leftover pancakes?
Yes and no. You can store pancakes in the fridge for up to 5 days. Cool them, then stack them on a plate between wax paper and cover with plastic wrap. Heat them in the microwave or spread them out on a baking sheet and heat them in an oven at 350°F.
If you want to freeze them, Place them between wax or parchment paper and enclose in a plastic freezer bag. Store up to 2 months. Reheat in the same way as the chilled pancakes.
The only downside is they lose a bit of that hot, crispy outside quality, but then, slathered with butter and syrup, it might not matter so much!
You can never have enough pancake recipes!
- Lemon Ricotta Pancakes
- Chocolate chip pancakes with raspberry sauce
- Homemade pancake mix
- Buckwheat pancakes
- How to make fluffy buttermilk pancakes
Oatmeal Buttermilk Pancakes
ingredients
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3 cups old-fashioned oatmeal
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon (optional)
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1/4 teaspoon salt
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2 large eggs
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1 1/2 to 2 cups buttermilk
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2 tablespoons vegetable oil or melted butter
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2 tablespoons of honey
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1 teaspoon vanilla extract
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vegetable oil (for the pan)
special equipment
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food processor
method
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Grind oats:
Set aside 1/2 cup of rolled oats to add to batter later. In a food processor, grind the remaining 2 1/2 cups of rolled oats until the mixture resembles coarse whole wheat flour with a few rolled oats.
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Make the dough:
Place baking powder, baking soda, cinnamon, salt, eggs, 1 1/2 cups buttermilk, oil or melted butter, honey and vanilla in bowl of food processor and pulse a few times until combined.
Pour the batter into a bowl and stir in the remaining 1/2 cup oatmeal. Let stand 5 to 10 minutes. The mixture will not be completely smooth and will thicken as it sits. If the batter gets too thick at any point, you can thin it out with some of the remaining buttermilk.
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Heat a pan or griddle:
Pour a few drops of oil into the pan or griddle and spread with a paper towel. Set the pan to medium heat. The pan is hot enough when you put a few drops of water on it and it sizzles. Turn the heat down to medium-low.
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Cook pancakes:
Pour about 1/3 cup batter into pan for each pancake. Using the back of the spatula, spread the batter into 4-inch circles. Bake 2 to 3 minutes or until the tops bubble and the bottoms look brown when you look under the pancakes with a spatula. Flip them and cook another 2 minutes or until browned. Repeat until all of the batter is used up.
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Serve pancakes:
Serve hot off the griddle or keep warm in a 325°F oven on a wire rack over a baking sheet. Serve with lots of butter, fresh fruit (if desired), and maple syrup.
