Wholemeal oat buttermilk pancakes recipe
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- Dish type
- Buttermilk pancakes
In an effort to eat a little bit healthier but still make fluffy pancakes that my family will enjoy, I combined a few recipes and came up with this one. You can add chopped banana, blueberries or walnuts if you need variety.
3 people made this
- 475ml buttermilk
- 2 room-temperature eggs, lightly beaten
- 80ml semi-skimmed milk
- 120g quick cooking oats
- 120g wholemeal flour
- 2 teaspoons caster sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt, or to taste
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon, or to taste
- 2 tablespoons butter, or as needed for cooking
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Whisk buttermilk, eggs and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
- Stir flour, sugar, baking powder, salt, bicarbonate of soda and cinnamon into the oat mixture; whisk until completely blended into a batter.
- Melt 1/2 teaspoon butter in a frying pan over medium heat. Ladle batter into the pan and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.
Reviews & ratingsAverage global rating:(22)
Reviews in English (20)
Yum!! I had some fresh blueberries that needed to be used so this was perfect! I also, added walnuts. I made buttermilk using the vinegar and milk trick. My husband is a diabetic and swears by cinnamon so I added more than was called for. Also left out the sugar and used old fashioned oats (it was all I had). So good! Thanks for sharing your recipe.-06 Sep 2013
This recipe was great! The only change I made was that I used 2 tsp. pure maple syrup instead of the white sugar. Fluffy, moist, and tasty!-11 Jun 2013
These were great! I added pumpkin pie spice instead of cinnamon and they were fantastic. I also did a milk and lemon juice buttermilk substitution. I love that they call for more oats than whole wheat. I'll make these again!-13 Oct 2013
Simple tips for perfect pancakes
He’s not wrong. Recipes like Jamie’s brilliant One-cup pancakes are easy enough to mean this beloved breakfast dish can be quickly made from scratch. In fact, my six-year-old prepped the very pancakes in these photographs, which we cooked and ate together.
Over the years I’ve taught my children the art of the pancake, so they are well versed in their preparation. As with many simple dishes, there are subtle tweaks you can make that will make them extra-special and I’m sharing my best with you today.
Haul out your cast iron pan and dig out your measuring spoons, because it’s time to cook a stack of pancakes.
Basic ratio for vegan pancakes
In general the basic formula for vegan pancakes is:
- 1 cup flour
- 1 tablespoon baking powder
- 1 cup dairy-free milk
- 2-3 tablespoons of melted vegan butter spread or coconut oil
- 2 - 3 tbsp sugar (I use raw caster sugar)
- a pinch of sea salt
My whole wheat vegan pancakes switch the regular flour to whole wheat (wholemeal flour in Australia!) adds homemade vegan buttermilk, rolled oats and hemp seeds. Hey presto! Really good whole wheat vegan pancakes. I am giving you the basic-works every-time recipe but to be honest sometimes I cut back on the buttermilk to around ¾ cup + 1 tbsp to create a thicker batter. That's just me.
Delicious and healthy! I've been using this recipe for about10 years. I add an extra tablespoon of oil to the batter. That helps with the sticking that some have mentioned. Don't overmix the batter. Fresh blueberries make a nice addition - 1/2 cup or more.
10/21/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For All Those Who Have Ears to HearExcerpt:“Therefore, thus says The Lord: I have trumpeted the call to awake, yet who has heard My call? Who has given heed and walked according to the will of The Lord. Wicked and slothful generation! DEAF CHILDREN! You have forsaken Me, for you have filled this world with every kind of evil behold, you have reached new heights in wickedness! Thus I must blot out the kingdoms of men, I must wipe them away and cast them from My sight, forever! Never again shall they arise, never again shall the nations do evil in My sight!” Excerpt from: TrumpetCallofGodOnline.com
Batter was dense. Had to cut with a little skim milk. Little flavor. Tried it once and not worth repeating.
Best pancakes ever!! I made this recipe with just whole wheat flour and added 1tsp of cinnamon and 1tsp of vanilla extract. OMG. Yummy.
no no it s very delicious
Easy and delicious. The whole family loved them. DD asked if they were Bisquick and was very impressed when I said they were from scratch. I tossed in some blueberries that we had on hand. Yummy.
Super easy to make and delicious!
Very disappointed and surprised at the good reviews. Came out thin and tasteless. I get much better results from my usual boxed whole wheat pancake mix.
Great! I added toasted walnuts and bananas and served with peanut buttr. Yum!
My family has been eating these pancakes almost exclusively for years. My two picky kids act like absolute pigs when I make them - and my husband and I are lucky to get more than a couple each. It is always their top choice when I ask them what they want for dinner (yes, dinner). We all love them. They are fluffy yet very filling (I'm not sure where my kids pack them in), provided you don't try to mix all the lumps out of the batter (a big no-no with pancakes). Overmixing = flat/rubbery pancakes. I cook them on a griddle with a silpat mat - so I have no trouble with sticking. I'm not sure why people complain about the lack of "oomph". they are pancakes for crying out loud. This is a basic recipe that you dress up as you please - plain with butter and syrup, or add some flax, berries, orange zest, bananas, nuts, chocolate chips, cinnamon, vanilla. you are only limited by your own creativity. I would think by looking at the recipe you could tell that they are basic.
Blueberry Oat Buttermilk Pancakes
1 cup blueberries (fresh or frozen) 1 cup all-purpose flour, divided 1&frac13 cups rolled l (regular, not quick oats) ¼ cup whole wheat flour ¼ cup brown sugar 1 teaspoon baking soda ½ teaspoon salt 2 cups buttermilk 2 large eggs, lightly beaten 3 tablespoons vegetable oil
Calories 121 (29% from fat) · carb 18g · protein 4g · fat 4g · sat fat 1g · chol 28mg · sod 184 mg · calc 47mg · fiber 1g
Place the blueberries in a small bowl. Sprinkle with 1 tablespoon of the flour, toss to coat reserve. Preheat the Cuisinart&trade Griddler&trade in the open griddle position to 350°F. Place the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt in a medium bowl stir with a whisk. Place the buttermilk, eggs and oil in a small bowl stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueberries. When the Griddler&trade is hot, drop the batter onto the Griddler using a scant quarter cup measure. Bake the pancakes for 2 to 3 minutes, when pancakes are bubbling on the top, turn and bake for an additional 2 to 3 minutes. Blueberry Oat Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a slow (175-200°F) oven while baking the remainder. Serve with warm syrup and butter as desired.
- 2 ½ cups nonfat buttermilk (see Tip)
- ¾ cup rolled oats
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ¼ cup toasted wheat germ
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg
- 2 large egg whites
- 2 teaspoons canola oil, divided
- Maple syrup, (optional)
Combine buttermilk and rolled oats in a small bowl let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200 degrees F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make &ldquosour milk&rdquo: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
To make ahead: Store the batter (Step 1) in an airtight container in the refrigerator overnight.
Steps To Make Oatmeal Pancakes
If you want to make these pancakes ahead you can. Here is how:
- Prepare the dry mix (include cutting in the butter.)
- Transfer that to a resealable container or bag. You can freeze that mix for up to a month, or refrigerate for up to a week.
- The buttermilk and egg can be whisked together one day ahead. Just transfer that to a resealable container, or cover with plastic and refrigerate.
- When you are ready to make the pancakes, stir the two mixtures together as directed in step two and three below.
Homemade Whole Grain Pancake Mix
These pancakes are just shy of 90% whole-grain and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat.
- 3 1/2 cups (312g) rolled oats, old-fashioned or quick-cooking
- 4 cups (454g) King Arthur White Whole Wheat Flour
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (43g) sugar
- 3 tablespoons (43g) baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup (198g) vegetable oil*
*Counting fat grams? Reduce the vegetable oil to 3/4 cup (149g) the resulting pancakes will be slightly less tender.
To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
Put the flours, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make a batch of pancakes (5 to 8, depending on size): Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
Perfect your technique
Whole-Grain Pancake Mix
Let the batter stand for at least 20 minutes before cooking.
Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting if not, medium-hot will do).
Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them they make a perfectly round, evenly thick pancake.
When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
Serve pancakes immediately, or stack them on a baking sheet and tent with foil. Keep warm in a low (200°F) oven for up to half an hour.
Tips from our Bakers
Join King Arthur baking instructor, Libby Treadway and her son as they bake Homemade Whole-Grain Pancakes together from start to finish. Watch Baking Whole Grain Pancakes with Kids now.
Don't have buttermilk on hand? Check out our blog post, How to substitute for buttermilk, for options.
Whole Wheat Oatmeal Pancakes
It’s the 21 st of the month folks! So that means I’m sharing another Recipe Redux recipe. I decided to make whole grain oatmeal pancakes because it fits this month’s recipe theme perfectly: fantastic freezer meals. There’s just something about making and freezing a big batch of pancakes that makes me feel like an accomplished cook. And Mom. And registered dietitian. Mainly because I know when the Serbinski crew wakes up, I can present them with homemade, whole wheat pancakes in minutes!
Like most parents, the idea of making homemade pancakes in the morning is a nice idea. But it’s just that. An idea. Mornings— whether you are getting kids ready for school or childcare or just balancing the chaos that comes when the whole family wakes up— can be stressful. So I like to make a batch of these on Saturday or Sunday, and freeze for the week ahead.
To freeze the pancakes, place a sheet of wax paper between each pancake and stack them together. Then wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. While I typically use a batch within a few weeks, they usually keep for about 3 months in your freezer.
To reheat, place a frozen pancake on a microwave-safe plate [uncovered] and microwave on high for about one minute. You can also reheat the pancakes in your toaster for a few minutes.
Step 1 for freezing includes cooled pancakes + parchment paper! Step 2 for freezing includes aluminum foil! How easy is this?!
So when you want to make breakfast from scratch but have little time to do so, make a batch of these whole-grain banana oatmeal pancakes. Freezing and reheating them makes life SO much easier!
What’s great about these whole grain oatmeal pancakes is that they are not just breakfast food IMO. They make a hearty lunch or dinner too! They are simply delicious served with fresh fruit, yogurt, and a glass of milk [and bacon, Ted had me throw that one in there].
Whole Wheat Oatmeal Pancakes
Healthy whole wheat pancakes are difficult to master because pancakes are meant to be light, soft, and fluffy. All things that whole wheat flour isn’t. However, finding the right balance of ingredients to make your pancakes whole-grain AND fluffy isn’t impossible. It just took me a few (um, several) tries.
I’ve never met a pancake that I didn’t like.
Correction. I’ve never met a fluffy buttermilk pancake that I didn’t like. I have, however, met several flimsy-dense-flavorless-whole-wheat pancakes in my life. And they’re quite a disappointment to say the least.
The chocolate chip version of this recipe is our favorite. Though I can never say no to a classic, maple-syrup drenched whole wheat pancake.
Making these pancakes is actually really simple. There’s no crazy ingredients you’ve never heard of. Nothing requiring you to spend $15 on a crazy sugar substitute you can’t pronounce. Just plain everyday ingredients like whole wheat flour, egg, quick oats, milk, and yogurt. The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with brown sugar. Only 2 Tablespoons of brown sugar for the entire recipe. Not too shabby, right?
Let’s just discuss how thick these guys are. You have the baking powder to thank. Not too much baking powder so that your pancakes taste like chemicals, but just enough to give them a little lift. Ok, a lot of lift. And I’m lovin’ it!
The addition of oats adds fiber to your pancakes, as well as gives them a hearty, satisfying texture. The oats bulk up the batter without adding any unnecessary sugar or fat. You know when you mix oats with water/milk, they bulk right up? The same goes with this pancake batter. I always add a touch of oats to my batters. Oh and don’t worry, these pancakes won’t taste oat-y.
Greek yogurt adds a slight protein punch to the batter. It also keeps things on the lower fat side. I love using Greek yogurt in my healthier recipes it’s like a softness inducing miracle ingredient. Yogurt also brings so much moisture to the resulting pancake.