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Photo of a bite take out of a stack of toasted oat pancakes on a plate topped with butter, strawberries and maple syrup

Toasted Oat Pancakes

  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (16 pancakes) 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1 cup old-fashioned oats
  • 2 cups buttermilk
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • ¼ teaspoon grated fresh nutmeg
  • ¼ teaspoon ground cinnamon 
  • ⅛ teaspoon ground cardamom

Instructions

Heat oven to 350ºF.

Arrange oats in a single layer on a sheet pan. Toast oats in oven until fragrant, 6 minutes; transfer to food processor. Turn oven off and close door to keep warm.

Meanwhile, whisk together buttermilk, eggs, butter, maple syrup, and vanilla; set aside. 

Process oats until finely ground into a flour; transfer to a bowl. Add all-purpose flour, baking powder, salt, baking soda, nutmeg, cinnamon, and cardamom and whisk to combine; make a well in the dry ingredients.

Whisk buttermilk mixture into flour mixture just until combined. 

Heat a nonstick skillet or griddle over medium-low heat for 8 minutes. Lightly coat a skillet with butter or oil, then test temperature of pan with a small drop of batter (it should sizzle). 

Spoon ¼ cup batter onto skillet and cook until golden brown and bubbles form and burst on top of pancakes, about 2 minutes. Flip pancakes then cook until golden brown, about 2 minutes more. 

Transfer pancakes to an oven-proof plate or platter and keep warm in oven. Repeat with remaining batter.


Notes

Make these oat pancakes for meal prep: Cook as directed then cool completely on wire racks. Transfer to zipper-lock bags, layering small pieces of wax paper between pancakes, and freeze.

Reheat pancakes: to reheat, simply pop frozen pancakes right into a toaster and toast until heated through and edges start to crisp.


Nutrition

  • Serving Size: 4 pancakes
  • Calories: 361
  • Sugar: 12g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 109mg

Keywords: Oat pancakes, healthy oat pancakes, healthy pancakes

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