The first association for oatmeal, at least for me, is ‘healthy’. I have read so many articles and recipes on pancakes that use oats instead of regular flour that I simply had to make one. I had no idea oatmeal pancakes tasted so good!
To be fair, the ones I made were not plain regular oatmeal flapjacks. I spiced things up a little bit by toasting the oats and browning the butter (oh, yeah!). One might assume that oatmeal pancakes are not as soft and fluffy as the classic American pancakes we all adore. Well, one might be wrong! With a few tips and tricks up the sleeve, you can make the best oatmeal pancakes ever!
Oatmeal Pancakes Recipe
Wanna make light and fluffy pancakes with nutty flavor? Try toasted oats,
tangy buttermilk, and browned butter all in one amazing recipe. Toasting the oats make the most of the oats’ flavor, whereas browning the butter will add even more nuttiness and depth to the recipe. The perfect combination of wet and dry ingredients results in the fluffiest and softest pancakes you’ve ever seen.
Let’s start with the ingredients and move step by step.
- 1 cup all-purpose flour
- 1 cup steel cut oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter
- vegetable oil (or butter) for cooking
- maple syrup, for topping
The first question to answer is ‘How much oats are enough’? I replace part of the regular flour with oats ground in a blender or coffee machine. Use a scale to make sure you substitute the right amount of all-purpose flour with oats. If you don’t own one, consider buying it because that is one of the most useful kitchen gadgets you’ll ever have.
Next question is ‘What type of oats are the best?’ There are three main varieties sold in grocery stores:
– Rolled oats that have been processed through steel rollers in order to flatten them and turn them into flakes;
– Steel cut oats that have been cut without flattening and take the longest to cook;
– Instant oats that have been partially cooked and then dehydrated again.
I vote for the steel cut oats because, even though they take more time to cook than the other two types, taste the best. However, all oat types have a mild taste. If you really want to feel their taste in the pancakes, adding more oats to the batter is not the solution. On the contrary, it will result in denser and chewier flapjacks. In addition, unlike regular flour, oats have no ability to form gluten; hence too much oats can ruin your pancake’s structure, i.e. you’ll end up with flapjacks that fall apart.
So, how do you enhance the oats’ flavor? By toasting them before grinding! Just place the oats in a skillet and heat over medium heat, stirring frequently to avoid burning. This should take about five minutes until the oats become flavorful and nutty.
Due to the fact that oats have no gluten, you might want to increase the amount of baking powder in the pancake recipe. This will ensure the pancakes have structure but will also help them rise and become fluffy. To be more precise, add half a teaspoon of baking soda and two teaspoons of baking powder.
To balance the sweet and savory flavor, add ½ teaspoon of table salt (or a teaspoon of kosher salt) in addition to the 3 tablespoons of sugar.
As for the wet ingredients, combine two large eggs with two cups of buttermilk. This will yield a rather thick batter which results in extra-light flapjacks. If you don’t have buttermilk, make it at home by adding a tablespoon of lemon juice into a cup of regular milk. Leave it for five minutes and voila! your homemade buttermilk is ready!
There are a few more secrets to make your pancakes super-fluffy. Besides using buttermilk, whose acidity is the first step towards fluffiness, you should take care not to overmix the batter.
Overmixing will encourage the development of gluten which can make the griddlecakes dense and tough. Mix until the ingredients are just combined. A few lumps here and there are not only acceptable but highly desirable!
Cooking Oatmeal Pancakes – Pro Tips
To cook your oatmeal pancakes, choose a steel griddle or a heavy pan.
To make your flapjacks are evenly golden brown, without any spots and splotches, make sure you use the right amount of oil or butter to grease the pan.
If you use very small amount of oil, the batter will stick to the pan’s bottom and possibly burn before you have a chance to release it. On the other hand, if you add too much oil or butter, the pancake batter will not stick at all causing bubbles to for at the bottom of the flapjacks. These bubbles will lift parts of the pancake and result in those unwanted spots.
The best way to grease the pan is by using a paper towel dipped in oil. Or, pour the oil and then wipe the excess before you start adding the batter.
I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!