I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.
Swapping some of the regular all-purpose flour for whole-wheat flour is an obvious and delicious choice, adding both fiber and flavor to the fluffy cakes. Ground old-fashioned oats provide a bit of texture along with an irresistible nutty bite. And finally, a touch of honey and some freshly grated orange zest round things out with just a hint of bright, floral, sweetness.
Feel free too add your favorite flavorings as you see fit. A bit of molasses and a pinch of ginger could be a nice alternative. Or maybe a drop of pure vanilla extract and some ground cinnamon. These pancakes are as versatile as they are delicious. And trust me, no one will miss the carton.
Whole-Wheat Oatmeal Pancakes
Makes 12; serves 6
You can grind the oats in a food processor.
2/3 cup whole-wheat flour
½ cup all-purpose flour
½ cup ground oats (from a heaping ½ cup old-fashioned oats)
2½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
2¼ teaspoons baking powder
1½ cups buttermilk
2 large eggs
2 tablespoon unsalted butter, melted and cooled slightly, plus more for the pan
1 tablespoon honey
1 teaspoon freshly grated orange zest
1 tablespoon confectioners’ sugar, for sprinkling (optional)
Preheat oven to 200 degrees F. In a medium bowl, whisk together flours, oats, baking powder, baking soda and salt. In a second medium bowl, whisk together buttermilk, eggs, butter, honey and orange zest. Add egg mixture to flour mixture and whisk again just until combined. Batter should be slightly lumpy.
Melt a bit of butter in a large nonstick skillet over medium heat. Working in batches, drop about ¼ cup of batter into skillet to form each pancake. Cook until small bubbles appear, 3 to 4 minutes. Flip pancakes and cook until cooked through and golden brown, adjusting heat as needed, 2 to 5 minutes more. Transfer to a baking sheet to keep warm in the oven. Repeat with more butter and remaining batter, wiping skillet clean with a paper towel between batches. Serve with a very light dusting of confectioners’ sugar, if you like.
Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She’s currently working on her first two cookbooks, The New Sugar and Spice (Ten Speed, Fall 2015) and Gluten Light (Clarkson Potter, Fall 2016). She blogs about dessert at Love, Cake.
- Quinoa, Making a Move to Dessert