I still remember the look of incredulity on that guy’s face. He stared at me like I had 3 eyes, and explained, in small words, that if we did that it would burn the outside and not cook the inside at all. I felt like a complete moron. Our relationship ended soon after, probably because this guy thought I would be making him eat raw meat for the rest of his life. One important thing to remember when making these pancakes is to set your heat at a lower temperature so that the oats have time to cook. Cooking food longer at a lower temperature was not a trick I have always had up my sleeve. One time in college I was making dinner with a date. We were cooking a thick chicken breast in a skillet, and for some reason we were in a hurry. So I turned the heat up to high, reasoning that it would cook faster. Let’s get into making these awesome pancakes!
Old fashioned oats (quick oats work too!) Buttermilk (see recipe note for substitution) Flour Kosher salt Baking powder Baking soda Brown Sugar Butter Eggs Cinnamon
In the morning when you are ready to eat, add all the dry ingredients together in a big bowl. Next add your wet ingredients to the bowl with the soaking oats. Melt the butter in a small bowl and fold into the buttermilk and oats mixture. Some recipes might use vegetable oil, but we are butter people. For life guys. Say it with me now. My favorite tip for pancakes I learned from making The Best Buttermilk Pancakes. It’s so easy: all you have to do is separate the egg whites from the yolks. This gives pancakes the BEST texture, all fluffy and no gummy. Yes please. So crack the whites into the bowl you melted the butter in and set aside for now. Add the yolks to the oatmeal mixture: After stirring in the eggs, fold in the dry flour ingredients. You really don’t want to overdo it here. Overmixing pancakes makes them tough and sad. Now grab those egg whites again. Beat them with a fork or a whisk, you don’t need a mixer or anything fancy. Just some good ol elbow grease for 30-60 seconds until they look nice and foamy. Then fold it into the batter. Don’t over do it! Keep it light! You don’t want to lose the air from the whipped whites which help give the pancakes their volume. Now grease the griddle and flip your worries away one pancake at a time! Or if you are anything like me, practice using all the curse words you know as you destroy your pancakes by flipping them terribly. Ha. I don’t know why I’m so bad at this job, my 10 year old does it better than me. I like to keep my cooked pancakes on a baking sheet in the oven set to warm to keep them toasty before serving. Or serve them up immediately with way too much syrup and some fresh fruit!!
Maple syrup Strawberries, bananas, blueberries, raspberries, basically any fruit is a win Jam or jelly Any fruit reduction syrup (cook fruit with a little sugar for a while) Whipped cream Peeled and cooked apples with cinnamon Flavored yogurt Toasted pecans or granola These would match really well here Peanut butter and powdered sugar (I’m telling you guys!!) Melted chocolate or caramel. I mean right? Try the ganache from these Dark Chocolate Waffles. Chocolate chips or your favorite flavored chips.
As far as protein goes, this pancake recipe is super-charged with the oats. However, if you want a bit more meat on your menu, I’ve got you covered:
Bacon is classic. I’ll show you how to bake bacon in the oven in 10 minutes. For a crowd: Cheesy Hashbrown Breakfast Casserole Eggs. Again, if you’ve got a group or are making this for a holiday morning try my Make Ahead Scrambled Eggs
