OATMEAL BUTTERMILK PANCAKES RECIPES

Name: Oatmeal Pancakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup whole wheat flour (see Cook's Note); 3/4 cup quick-cooking oats; 2 tablespoons sugar; 1 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon fine salt; 1 cup milk; 3 tablespoons unsalted butter, melted and cooled, plus more for the pan; 1 large egg; Vanilla yogurt and sliced strawberries, for serving

OATMEAL PANCAKES RECIPE | FOOD NETWORK

Oatmeal Pancakes Recipe | Food Network image

These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.

Provided by Food Network

Total Time 35 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

3/4 cup whole wheat flour (see Cook's Note)
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
1 large egg
Vanilla yogurt and sliced strawberries, for serving

Steps:

Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
Serve the pancakes with a dollop of yogurt and sliced strawberries.

BEST BUTTERMILK PANCAKES RECIPE | MARTHA STEWART

Best Buttermilk Pancakes Recipe | Martha Stewart image

The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps.

Provided by Martha Stewart

Categories Pancake Recipes

Yield Makes nine 6-inch pancakes

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

Steps:

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

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