I am someone who relishes the idea of Sunday morning pancakes — stacks of them eaten lazily in my pajamas with plenty of hot coffee nearby. But the reality is that every time I indulge in this practice, I barely make it a few hours before my energy drops and I’m hungry again.
The solution, my friends, is oats. Stir some fiber and protein-rich oats into your usual pancake batter and the result is something that’s a bit more wholesome and a lot more satisfying. Don’t worry, though — they’re no less fluffy or worthy of a heavy drizzle of maple syrup.
Oats Solve the Pancake Breakfast Crash
The trouble with traditional pancakes is they’re mostly a combination of refined flour and sugar. That means that while delicious, they’re a simple carbohydrate that will cause your blood sugar to spike — giving you a quick burst of energy but leaving you hungry shortly after. Adding a whole grain counters this problem. Oats are full of fiber and are a surprisingly good source of protein (a half cup, uncooked, contained 4 grams of fiber and 6 grams of protein), both of which give you longer-lasting energy. They also lend a few additional vitamins and minerals to each bite, which never hurts.
Kitchn Daily
The Best Texture Comes from Soaking
In order to ensure the oats don’t mess with the pancakes’ light and fluffy texture, soaking is key. Simply combine rolled oats with milk in your mixing bowl and let them hang out for 10 minutes while you gather your other ingredients. The oats will soften and start to break down, ensuring your pancakes won’t taste too hearty and the oats are easier to digest and absorb.
Oatmeal Pancakes
Ingredients
- 1 cup
old-fashioned rolled oats
- 1 cup
milk
- 2
large eggs
- 1 tablespoon
unsalted butter, plus more for cooking
- 1 tablespoon
granulated sugar
- 2/3 cup
all-purpose flour
- 2 teaspoons
baking powder
- 1/4 teaspoon
kosher salt
- 1/4 teaspoon
ground cinnamon (optional)
Instructions
Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.
Recipe Notes
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
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