You know it’s been a long week when all you can think of is how much you look forward to sleeping in (even if ‘in’ means 6:30 am), and staying in your robe and pajamas as you linger over your cup of hot coffee. When all you want is to pad around in your fuzzy slippers in the kitchen to make your family’s favorite weekly stack of pancakes. To actually sit down to breakfast, without the worry of having to rush anywhere. And after that, well, who knows? A day without a schedule would be ideal.
I’m not sure what it was about this week in particular, but the family calendars all aligned to be full of activities, deadlines, and travel. By the time Friday rolled around, all I could think of were making these hearty Oatmeal Pancakes.
It’s a bit of a departure from our usual Buttermilk Pancakes, which I do make each weekend. But this recipe came from a dear old friend of mine, she shared it with me a few months ago, and I can’t believe I’ve neglected to share it here. Heartier than your typical pancake, what I love about these pancakes are that they remind me so much of my go-to breakfast during the week, Overnight Refrigerator Oatmeal. Prep work is made simpler as you leave oats to soak in a bath of buttermilk; when you wake the next morning, all you have to do is add the short list of ingredients and before you know it, you’re flipping wholesome pancakes that will leave you nourished and satisfied.
What are you looking forward to this weekend? Whatever it may be, I hope you have time to rest and recuperate. And I hope you include a batch of these Oatmeal Pancakes. They’ll get you going for another busy week ahead.
A little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. Perfect for those mornings when you need a robust start to your day. Make a big batch and freeze them for a midweek treat!
2 cups rolled oats/oatmeal
2 cups buttermilk
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoons salt
2 large eggs, lightly beaten
1/4 cup melted butter, plus an additional teaspoon for cooking
Optional additions: berries, raisins, pecans, etc.
Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.
In the morning, preheat the griddle over medium-low heat. Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl. Add to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.
Using a pastry brush, brush remaining melted butter onto griddle. Wipe off excess with a paper towel.
Using an ice cream scoop or ladle, pour batter (about half a cup), 2 inches away from one other. When pancakes are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden, about 1 minute.
Serve warm with a drizzle of pure maple syrup, or your favorite compote and toppings.
Recipe courtesy my dear friend, Liz B.