whole wheat oatmeal pancakes
Buttermilk batter and a dash of nutmeg give these hearty whole wheat pancakes every flavor oomph.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- 3/4 cup quick or old-fashioned oats $0.13
- 1.75 cups buttermilk $0.95
- 3/4 cup whole wheat flour $0.11
- 1.5 tsp baking powder $0.06
- 3/4 tsp baking soda $0.03
- 1/2 tsp cinnamon $0.03
- 1/8 tsp nutmeg $0.02
- 1/2 tsp salt $0.03
- 1 large egg $0.26
- 2 Tbsp butter $0.24
- 1 Tbsp brown sugar $0.02
- 2-4 Tbsp vegetable oil for cooking $0.08
If you are using old-fashioned oats, blend them briefly in a blender or food processor to break the oats into smaller pieces. Soak the oats in the buttermilk for 30 minutes. If you are using quick cooking oats, soak the oats in the buttermilk for about 10 minutes.
While the oats are soaking, stir together the whole wheat flour, baking powder, baking soda, cinnamin, nutmeg, and salt in a separate bowl. Stir until the dry ingredients are evenly combined.
Melt the butter and then whisk it, along with the egg and brown sugar, into the buttermilk and oats. Whisk until the ingredients are smooth and evenly combined.
Pour the bowl of dry ingredients into the wet ingredients and stir just until everything is combined.
Heat an oiled skillet or griddle over medium heat. When the pan is fully heated, drop the batter onto the surface (about 1/4 cup per pancake) and cook until it puffs up and bubbles start to rise through the batter. Turn the pancake over and continue to cook until it is golden brown on the second side. Serve immediately.