It's no trouble getting your family to show up on time for breakfast when you serve them tall stacks of whole-wheat oatmeal pancakes topped with lots of butter and warm syrup. Add pieces of fruit or nutmeats for a special treat that keeps them coming back for seconds.
Healthy Whole Wheat Oatmeal Pancakes Recipe
Use tasty whole grains to whip up the perfect stack of light and fluffy whole wheat oatmeal pancakes. Recipe, cook's tips, and pancake trivia included.
Are you looking for a pancake recipe that combines whole grains like whole wheat flour and oatmeal to create homemade pancakes that are fluffy and delicious? Whip up this batter in just a few minutes and get ready to treat your family to a delicious alternative to cereal or other breakfast foods.
- Small mixing bowl
- Griddle or square skillet
- Coffee grinder
Whole Wheat Oatmeal Pancakes from Scratch
Oatmeal and whole wheat flours pair up with other healthy ingredients for an easy to make breakfast recipe
Prep time 5 min - Total time 18 min
Ingredients for 10 servings
1 cup milk • 1/2 cup quick-cooking oatmeal (ground into flour) • 1/2 whole wheat flour • 1 egg • 2 tablespoons coconut or olive oil • 1 tablespoon apple cider vinegar • 1 tablespoon honey • 1 teaspoon baking soda • 1 teaspoon aluminum-free baking powder • pinch of salt • Non-stick cooking spray or coconut oil to oil the griddle • Pancake syrup • Butter
Prepare the Milk
Add the tablespoon of apple cider vinegar to the milk, and let it stand for about 17 minutes to sour.
Mix the Dry Ingredients
Place oatmeal, baking soda and baking powder in the grinder. Process in small pulses until the mixture resembles fine-grained flour. Combine with the whole wheat flour in the mixing bowl. Set aside until the milk is ready.
Add the Liquid Ingredients
Add the milk, honey and egg to the dry ingredients and mix well. The batter should be lump free and look smooth like cake batter.
Preheat the Griddle
Place the skillet over medium heat or heat the griddle to about 350 degrees Fahrenheit. Use the cooking spray or about one-half tablespoon coconut oil to prepare the pan.
Cook the Pancakes
Using a one-fourth cup measure, scoop up a level cupful of batter and pour onto prepared griddle. Depending on the size of the griddle, pour two to four pancakes.
Let the pancakes cook until the edges start to curl slightly and the air bubbles in the batter pop. Slide a spatula underneath each pancake and flip it over to cook the other side. Serve warm with assorted syrups and melted butter.
Continue cooking the pancakes until all the batter is used up or store the remaining batter in the refrigerator to use at another time. The batter can be stored for about one week.
Add Some Variety
After you pour the pancake batter onto the hot griddle, add a topping such as chocolate chips or chopped nuts, or tiny pieces of cut-up fruits like strawberries or bananas. Cook as directed above.
For spiced pancakes, add one teaspoon ground cinnamon, 1/4 ground cloves, and 1/8 teaspoon each ground nutmeg and ground cloves to the dry ingredients.
Top pancakes with peaches that have been diced into small pieces and simmered for about 10 minutes. Add a dollop of whipped cream and a sprinkle of cinnamon for an elegant garnish.
How to Make Perfect Pancakes
- Buttermilk or sour milk? You can substitute one cup buttermilk for the soured milk if preferred, but you lose the health benefit of the apple cider vinegar.
- In addition, if you are cramped for refrigerator space, by making your own fermented milk, you have one less item to store in the refrigerator.
- By buying only milk instead of both milk and buttermilk, you save a few pennies on your grocery bill.
- Measure the coconut oil before you measure the honey; the oil will grease the measuring spoon and the honey will slide right off. This prevents any waste of an expensive ingredient like honey.
- Rub the spatula with a little coconut oil (or use a non-stick cooking spray) and the pancakes will be easier to flip and handle.
This recipe makes 10 three and one-half inch pancakes, which is perfect for small families but probably not enough for larger households. Make a larger batch by simply doubling the recipe.
Oatmeal is a good-for-you whole grain and may help lower cholesterol levels. Trying substituting oatmeal flour for up to half of the total amount of all-purpose flour in recipes for cakes, muffins or oatmeal cookies.
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What's In a Name
At the risk of offending the great Bard, Shakespeare, a pancake by any other name is still a pancake.
For instance, potato pancakes (aka potato cakes) may be called boxty, ratzelach or latkes, but the basic ingredients are pancake batter to which mashed or raw potatoes are added. Jewish potato cakes are more commonly known as latkes, ratzelaches is the moniker for the Polish version, and the Irish version is called boxty.
Thin pancakes served flat, filled or rolled might be called Swedish pancakes, Bao Bing, pannequet or crepes, and they all taste equally delicious
No matter what one calls them or whether served for breakfast, lunch, dinner or supper, most would agree few meals are more satisfying than stacks of hot whole wheat oatmeal pancakes topped with butter and golden brown syrup.
All images copyrighted 2012 by D. Cosmato; all rights reserved