Whole Wheat Oatmeal Pancakes (An Easy Breakfast)
January mornings tend to be slower around here.
Not in a dramatic way. Just quieter. The house stays dim a little longer, coffee takes its time, and breakfast doesn’t feel rushed. These whole wheat oatmeal pancakes are something I make often this time of year, mostly because they’re easy and filling, and I almost always have everything I need.
They’re not fancy pancakes. Just solid, good ones. Soft inside, lightly crisp at the edges, and sturdy enough to hold up to real maple syrup and fruit.
Why This Recipe Works
Grinding the oats gives these pancakes a little more substance than classic pancakes without making them heavy. Using white whole wheat flour keeps them tender, and the simple homemade “buttermilk” helps everything come together without needing extra ingredients.
This is one of those recipes that fits into a regular morning without much thought.
Ingredients
½ cup ground oats (I blend whole, non-instant oats in my food processor)
½ cup unbleached white whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup milk
2 tablespoons white vinegar (or lemon juice)
1 large egg
2 tablespoons melted unsalted butter or oil
1 teaspoon pure vanilla extract
⅛–¼ teaspoon ground cinnamon, to taste
Instructions
1. Sour the Milk
Stir the vinegar into the milk and set it aside for about 10 minutes. This acts as a simple buttermilk substitute. If you already have buttermilk, feel free to use that instead.
2. Mix the Dry Ingredients
In a medium to large bowl, combine the ground oats, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix the Wet Ingredients
In a separate bowl, stir together the soured milk, egg, vanilla, and melted butter (or oil).
4. Combine
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a fork just until combined. The batter should be thick with a few small lumps. Don’t overmix.
5. Let the Batter Rest
Let the batter sit for 10 minutes at room temperature. This helps the pancakes cook up fluffy. Don’t stir it again after resting.
6. Cook
Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or olive oil spray. Scoop about ½ cup of batter per pancake.
Cook until bubbles form on the surface, then flip and cook until lightly browned on the other side. Avoid pressing the pancakes down while they cook.
7. Serve
Serve warm with fresh fruit and plenty of pure maple syrup.
Notes
Makes 4 large pancakes or 8 smaller ones
Great with berries, bananas, or warm apples
Best eaten right away, but leftovers reheat well
Nutrition (Per Serving)
Calories: 224 kcal
Carbohydrates: 26 g; Protein: 7 g; Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 43 mg; Sodium: 499 mg; Potassium: 280 mg; Fiber: 2 g; Sugar: 6 g; Vitamin A: 146 IU; Calcium: 134 mg; Iron: 1 mg
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 pancakes
Disclosure: This post contains affiliate links for some of the kitchen tools I use. If you purchase through them, I may earn a small commission at no extra cost to you.
