Ingredients
- 1 1/4 cups whole-wheat flour (170 g)
- 3/4 cup whole or fine-cut oats (75 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 to 2 cups buttermilk (room temperature) (375-500 ml)
- 2 eggs (room temperature), beaten
- 1/4 cup unsalted butter, melted and slightly cooled (55 g)
- Butter for the pan
Instructions
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well combined and evenly distributed.
- In a separate bowl, beat the eggs until smooth, then add 1 1/2 cups (375 ml) of buttermilk and whisk together until fully combined.
- Pour the wet ingredients into the dry mixture, then add the melted butter. Stir gently until just combined—avoid overmixing to keep the pancakes light and fluffy.
- If the batter seems too thick, gradually add more buttermilk, stirring until the consistency is pourable but not runny.
- Heat a large non-stick skillet over medium heat. Once hot, add a small amount of butter and let it melt to coat the surface. Use a ladle or measuring cup to scoop about 1/4 cup (60 ml) of batter for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through.
- Serve your pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt. Enjoy!
Nutrition
Notes
- For waffles, add 1 extra egg and 1 tablespoon of oil to the batter.
- If you prefer a smoother texture, you can pulse the oats in a blender before adding them to the batter.
- These pancakes also make a great cold snack. Just store them in the fridge and enjoy them later as a quick, wholesome bite.