These hearty high fiber pancakes pack a flavorful punch and will leave you feeling full and satisfied for hours. Cook up a batch in advance and then pop in the toaster over for a quick weekday breakfast. Perfect with a wide variety of toppings – think peanut butter and banana, cream cheese and jam, or traditional maple syrup and fresh whipped cream.
Prep and Cook Time: 15 minutes
Yields: 2-3 servings
¾ cups whole grain flour
¾ cups oats (quick cooking or old fashioned)
2 tsp baking powder
¼ tsp salt
½ tsp cinnamon
1 cup buttermilk
1 egg, lightly whisked
1 TBSP butter, melted
1 tsp vanilla extract
In a large bowl, combine flour, oats, baking powder, salt, and cinnamon. Mix well.
In separate medium bowl, combine milk, egg, butter, and vanilla extract. Wisk until well combined.
Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix).
Pre-heat skillet over medium heat. Lightly grease skillet. Drop batter by ¼ cup onto hot skillet. Turn when edges look cooked – appearing slightly brown and no longer moist. Cook an additional 1 minute or until both sides are evenly browned.
Experiment with these pancakes by adding in blueberry and lemon zest, apples and cinnamon, bananas, toasted pecans, or anything else you can think of! I usually add my mix-ins once I’ve dropped the batter onto the pan but before the pancakes are cooked. This ensures you don’t end up with two blueberry-less pancakes while the others are bursting with berry goodness.
I love buttermilk in my pancakes but if you don’t have any on hand feel free to use regular milk or a non-dairy substitute.
For the record, these are not meant to be “healthy” pancakes! If you prefer traditional pancakes that’s totally fine. I honestly enjoy the texture and taste of these cakes so I keep them in my brunch rotation. But I eat chocolate chip scones and Belgium waffles too!