Maple-Cinnamon Oatmeal Pancakes
If you don't have leftover oatmeal, see note at the bottom of the recipe for making a quick batch sized for these pancakes. Makes about 16 3-inch pancakes.
Servings: 4 to 6
Ingredients
- 1 cups dried rolled oats
- 1 1/4 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoons coarse salt
- 3 tablespoons butter melted and slightly cooled
- 1 1/4 cups buttermilk
- 1 cup cooked oatmeal*
- 1/4 cup maple syrup
- 2 large eggs
Instructions
- Pulse dried oats in a food processor until finely ground. Combine with other dry ingredients in a large bowl, whisking to mix.
- In a separate bowl, whisk wet ingredients until well combined. Fold wet ingredients into the dry, mixing until just combined.
- Using a 1/4 cup measure, add batter to a lightly greased griddle or skillet preheated to medium-high.
- Cook pancakes until large bubbles begin to appear on the top surface, about 2 to 3 minutes. Flip with a thin, wide spatula and cook until golden brown on the second side, about 2 minutes more. Serve immediately or keep pancakes warm in an oven heated to 200º F until ready to serve.
Notes
*If you don't have leftover oatmeal on hand, combine 1 cup water, a generous 1/2 cup rolled oats, and a pinch of salt in a small sauce pan. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally until thick, about 5 minutes for old-fashioned oats or 1 minute for quick oats.