Brown Sugar Oatmeal Pancakes
Tender brown sugar oatmeal pancakes with a hearty texture and a hint of sweetness, perfect for weekend breakfasts or quick weekday treats.
Ingredients
Dry Ingredients
- 1/2 cup quick-cooking oats Works best for tender pancakes.
- 1/2 cup whole wheat flour Adds flavor and nutrition.
- 1/2 cup all-purpose flour Balance the texture.
- 1/2 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt
- 1/3 cup packed brown sugar Provides sweetness.
Wet Ingredients
- 1 large egg At room temperature.
- 2 tablespoons vegetable oil
- 1 cup buttermilk Can substitute with soured milk if needed.
Instructions
Preparation
- In a small bowl, combine the quick-cooking oats, whole wheat flour, all-purpose flour, baking soda, salt, and packed brown sugar.
- In a second bowl, beat the egg with the vegetable oil and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently just until no dry streaks remain. Do not beat the batter.
Cooking
- Heat a large cast-iron skillet or griddle over medium heat. Lightly grease it with oil or cooking spray.
- Pour the batter by 1/3-cup portions onto the hot surface, leaving space between each pancake.
- Cook until bubbles form across the top and the edges look slightly set, usually 2 to 3 minutes.
- Flip carefully and cook the second side until golden brown and cooked through, about 1 to 2 minutes more.
- Serve immediately, or keep finished pancakes warm in a low oven while cooking the remaining batter.
Notes
Leftover pancakes can be refrigerated for up to 4 days or frozen for 2 to 3 months. Reheat in a toaster or skillet until hot.