Breakfast in Bed
Katie Moseman is a writer, photographer, and recipe developer whose work can be found on her blogs, Recipe for Perfection and Magnolia Days, and in numerous national publications. She is the author of Fixin’ to Eat: Southern Cooking for the Southern at Heart, and she lives in Florida with her family.
We’ve teamed up with recipe blogger Katie Moseman, to publish this tasty recipe. Her expertise and delicious recipes are a hit on and offline, and we are happy to bring you her Oatmeal Pancakes Recipe.
Oatmeal pancakes are an enjoyable variation on the typical breakfast pancake. They are made with oat flour, which is made by grinding whole oats into flour.
You also have the option of adding whole oats (oatmeal) for extra chewiness and texture. Oats, by themselves, are too tough to add directly to the pancakes. Before you begin preparing the pancake batter, you simply soak a small amount of oats in milk until they soften. Then, they’ll be ready for sprinkling on the pancake batter in the pan.
Oats are naturally gluten free, but since they’re often processed in the field and transported on trucks with wheat, typical oat products may contain traces of wheat. This recipe can be completely gluten free if you are careful to use only gluten free oat flour and gluten free oats.
You can make your own oat flour by milling oats in a food processor or grinder until they reach a very fine, flour-like consistency. Homemade oat flour tends to be a bit chunkier than store-bought, so expect your pancakes to be a bit more rustic.
Serve these pancakes just as you would traditional pancakes: with maple syrup and all your other breakfast favorites.
Yield: 1 dozen Oatmeal Pancakes
- 1/4 cup soaked oats (see notes)
- 1 1/2 cups oat flour (180 grams by weight)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons salted butter, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup water
Soak oats in milk for about 10 minutes before preparing the pancakes. When ready to begin making the pancakes, pat the oats with a paper towel to absorb excess moisture. Proceed with the instructions.
- Preheat a nonstick skillet over medium low heat while you prepare the pancake batter.
- In a large mixing bowl, whisk together the dry mix ingredients. In a second mixing bowl, whisk together the wet ingredients. Make a well in the center of the dry mix bowl.
- Test the skillet by flicking a few drops of water into the center. If the pan is hot enough, they should immediately sizzle away.
- Once the skillet is hot, pour the wet mix into the dry mix and whisk thoroughly. The batter should be pourable; if it’s too thick, whisk in more water 1 tablespoon at a time until it is easier to pour.
- Add batter to the skillet, about 1/4 cup per pancake (a large skillet can cook two pancakes at a time). If you wish to add oats, sprinkle 1 teaspoon on each pancake now. Cook until air bubbles form and stay open, and the outer edges are mostly solidified. Turn, and cook until the center puffs up completely. Remove to a plate and cover to keep warm. Repeat with remaining batter.
- If the pancakes begin to overbrown before they cook through, the skillet has gotten too hot. Turn the heat down slightly and continue.