January is National Oatmeal Month and today I'm celebrating all things oats with some of my foodie friends! I am a huge fan of oats in all forms, baked, overnight, in cookies, and this week I tried out these Brown Sugar Oatmeal Pancakes from Taste of Home.
The only change I made to the recipe was to skip the whole wheat flour and use 1 cup of all purpose flour. I always have all purpose on hand, and don't really use whole wheat enough to justify buying a whole bag. If you can't get your hands on buttermilk, you can put 1 tablespoon of vinegar in a measuring cup and then add whole milk til it reaches 1 cup.
I added blueberries to about 1/2 the batch, the rest I left plain. I served them up with real NH maple syrup, we like a amber or dark syrup rather than the first run Grade A Golden. It has more depth of flavor. They'd also be great topped with some fresh strawberries and whipped cream or even cherry jam.
What's great about this recipe is the freeze well. Let them cool completely and then freeze them with parchment or waxed paper between them. When you're ready to reheat, you can just put them on a cookie sheet, throw some foil over them and then bake them at 375 for 5 to 10 minutes. So easy!
Thank you so much to Sharon W. for sharing her recipe, it's definitely going into the regular breakfast rotation! Be sure to go and check out all the other great recipes being shared by the other bloggers down in celebration of #NationalOatmealMonth by clicking the links down below.
Brown Sugar Oatmeal Pancakes
- 1/2 cup plus 2 tablespoons quick-cooking oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup packed brown sugar
- 1 large egg, room temperature
- 2 tablespoons vegetable oil
- 1 cup buttermilk
- In a small bowl, combine the oats, flours, baking soda, salt and sugar.
- In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
- Pour batter by 1/3 cupfuls onto a greased large cast-iron skillet or griddle over medium heat.
- Turn when bubbles form on top; cook until the second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Other recipes you may enjoy:
They sound amazing. I would think the addition of oats makes them a little bit heartier too.ReplyDelete
This is an amazing breakfast that I would love to wake up to! Love oats in every form and need to make these as the plate looks very tempting! YUM!ReplyDelete
Who can resist the combination of oatmeal and brown sugar?? That is one perfect pancake!ReplyDelete
These sound delicious! What a hearty breakfast.ReplyDelete
I love oats in anything, but especially in pancakes and the brown sugar just sends these over the top!ReplyDelete
Pancakes are always on our weekend menus and these ones look delicious. I love adding oats to them.ReplyDelete
I used to eat oatmeal pancakes at a local restaurant that closed. Miss them so much and can't wait to try these beauties!ReplyDelete
These pancakes are so fluffy and delicious! I can't wait to try these for breakfast.ReplyDelete