- 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
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.
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.
- 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