My Favorite Pancake Recipe: Whole Wheat Oatmeal Pancakes
By Melissa Schneider September 10, 2013 No Comments
Is there anything better than a big pancake breakfast on Saturday morning? My old roommate Joann used to cook up these amazing whole wheat pancakes after her 10 mile runs on Saturdays. (I usually just got up for the eating part.) Before she moved out, I begged her for the recipe and I have been happily flipping these little wonders ever since.
Before you break out your mixing bowl, let me tell you the secret to great, fluffy whole wheat pancakes: Let the batter sit after you mix it. That’s right, just leave it on the counter for 30 minutes, or mix it up the night before and leave it covered in the fridge. Don’t start pouring pancakes until you have confirmed air bubbles, folks. I know, it’s hard to wait, but if you let the baking soda and powder do their thing, you won’t just be making pancakes. You’ll be making hotcakes! (A little eye-wiping. Forgive me, I am self-entertaining.)
Whole Wheat Honey Oatmeal Pancakes
- 2 eggs, beaten
- 1.5 cups milk (whole milk for rich cakes, 1% for lower-cal)
- 1/3 cup olive oil
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups whole wheat flour
- 1 cup steel-cut oats
- 1 teaspoon salt
- ½ teaspoon cinnamon
- Dash nutmeg
Method: Get out a big mixing bowl and beats your eggs first. Use a hand mixer or an electric beater to beat them until they are white and foamy and make little peaks when you lift out the mixers. This helps the fluff factor. Then, add the other wet ingredients and the baking soda and powder and combine with a large wooden spoon. Add the other dry ingredients a bit at a time and continue to mix with spoon. Let the batter sit for 15-30 minutes, until the air bubbles have made their way to the surface. Then, preheat a griddle pan, spray it lightly with oil, and fry 1 pancake until bubbly on one side. Flip and cook 1-2 more minutes. Adjust the heat if the pancake burns. Once your griddle passes the “first pancake” test, you can cook full batches. To mix it up, serve with Hickory Nut Syrup, or even Blueberry-Strawberry Syrup!
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