Oatmeal Pancakes with Apple Topping

I almost made pumpkin pancakes last weekend, now that it's feeling a little more like fall. But before I defrosted the pumpkin that I roasted a few weeks ago, I remembered another pancake recipe that sounded just as good. My mom and sister were recently raving about oatmeal pancakes, and they sounded like a healthy and filling way to start our lazy Saturday. I didn't have a specific recipe to use, so I searched online and found one with great reviews from Epicurious.



Heading into the kitchen, a quick survey showed that I had all the ingredients (except buttermilk, but it's soooo easy to make you own. Who really keeps a lot of buttermilk around their house?). I got these put together really easily, and sautéed a diced apple to use as topping. The combination of oatmeal pancakes with cinnamon apples and maple syrup was a fancy version of what we would usually make for breakfast, but it was still really easy to pull together. I think mixing apples into the batter would also be great, and I'm thinking about experimenting with a pumpkin-oatmeal version as the weather continues to change. These are a wonderful weekend breakfast, perfect when paired with coffee and a movie to start a lazy Saturday.


Oatmeal Pancakes
from epicurious.com


3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar


Soak oats in 3/4 cup buttermilk 10 minutes.


Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.


Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

**Note: I did find the batter to be thinner than I like, so I added about 1/4 cup of extra flour to get the consistency I wanted. I also might add just a little more brown sugar next time, for some extra sweetness**