The first time I ever had oatmeal pancakes was at Besaws Restaurant in Portland, Oregon.
Besaws serves two plate-size oatmeal pancakes made with brown sugar and dried cranberries . (One of their pancakes is plenty!) Every time I’m in Portland, we have to make a trip to Besaws so I can get the pancakes (and a side of their thick-sliced bacon).
It’s been over six months since I’ve been to Portland and I’ve been craving oatmeal pancakes. This morning I decided to try my hand at my own oatmeal pancakes.
- 1 1/4 c. oatmeal (you can use quick or rolled oats)
- 2 1/2 c. buttermilk
- 1/4 c. butter, melted and cooled to room temperature
- 2 eggs, lightly beaten
- 1 1/2 c. flour
- 2 T. sugar
- 1 T. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 to 1 tsp. cinnamon
- Combine the oats and buttermilk. Let stand for 30 minutes for rolled oats, 5 minutes for quick oats.
- Add eggs, butter and vanilla. Stir well.
- Add flour, pancake mix, sugar, baking powder, baking soda, cinnamon and salt. Stir gently.
- Let stand for 10 minutes.
- Set griddle to medium hot.
- Use a soup ladle to pour the batter on the griddle.
- Gently flip pancakes over when bubbles appear throughout uncooked side of the pancake and edges are starting to get dry. (This doesn’t always happen and you’re forced to flip them anyway because the bottom is getting brown and the top is only bubbling slightly. Don’t worry if this happens. Just flip them. The pancakes will be harder to flip, but that’s OK.)
- Serve with butter and warm maple syrup.
This recipe is ginormous and yields a bunch of pancakes.
(*Note: I would recommend using rolled oats. I’ve made these twice and felt that they were more successful when I didn’t use quick oats.)