I’ve got a recipe that will get ya to stop skipping breakfast.
These thick and fluffy homemade pancakes will make you wonder why you don’t treat yourself to a hearty breakfast more often. Seriously, you and I both know it’s the most important meal of the day. Why not make it the most delicious too!?
Sometimes, the only thing that gets me out of bed in the morning on the weekend is a hot cup of coffee and the thought of these gorgeous griddle cakes. You want in on this action or what?
Ingredients of the dry variety all get added into a large bowl. You’re looking at some uncooked quick oats, white whole wheat flour, baking soda, baking powder, salt and a very modest amount of dark brown sugar. Combine everything with a whisk so that all your ingredients get to know each other. Then, set this bowl aside and grab a slightly smaller one for your wet ingredients.
Crack a single, solitary egg and add in some milk, but not just any ordinary milk…buttermilk. I get it…it’s an extra bottle you’ll have to grab at the grocery store and you’ve got enough stuff on your list and not enough money to spend, but…
A bottle of buttermilk will only run ya about a buck and a half and it’ll keep well in the fridge while you think of other ways to use it up. Buttermilk Roast Chicken wouldn’t be a bad idea!
I’m a big fan of buttermilk. It has never let me down…and it is the key ingredient in this batter. I’ve eaten more of these pancakes than I’m proud to admit, so I should know.
Okay, I know this picture isn’t all that exciting, but I had to include it because there’s our applesauce. I use unsweetened, but you could certainly throw in regular or cinnamon.
By the way – that big brown spot is not a buttermilk birthmark. It’s vanilla extract, which I never measure. I just pour it in and hope for the best. In all the things I’ve made, I’ve never once thought to myself, “Whoa…I better back off with the vanilla before someone gets hurt.”
Before you’re ready for the griddle, you’ve got to pour your wet ingredients into the same bowl as the dry and whisk just until everything is moist.
Then, take a deep breath and walk away from your pancake batter.
I know you’re hungry and you’re really impatient…I am too. Distract yourself by doing dishes for five minutes…googling yourself…or watching a music video. You’ll survive.
Another good thing to do during this feels-like-forever five minute stretch is find your griddle and the little plug thing. Once you get your paws on both pieces, preheat that puppy.
I’d recommend using a 1/4 cup measure to get uniform little pancake circles. As you’re not-so-patiently waiting to flip while the first side cooks, just keep this in mind: while you may see little bubbles start to pop around the outermost edge, you’ll never see bubbles burst through the middle. The batter is just too thick, but two minutes (give or take a few seconds) should do ya!
See what I mean? The second side of your pancake will only need another minute or so and thank goodness for that! I don’t think I could hold out any longer.
Applesauce Oatmeal Pancakes
adapted from All Recipes
Yield: 16 pancakes
Prep Time: 15 minutes
Cook Time: 5 minutes
1 cup uncooked quick oats (don’t use instant)
1 3/4 cup white whole wheat flour
1/4 cup dark brown sugar, lightly packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1/2 cup applesauce
Optional additions: blueberries, chocolate chips or M&M’s, cinnamon, chopped nuts, etc.
Combine the oats, flour, brown sugar, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, buttermilk, vegetable oil, and vanilla. Stir in the applesauce. Pour the wet ingredients into the dry and stir just until moistened. Let the batter stand for 5 minutes.
Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cupfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Serve with maple syrup and a big pat of butter.
Note: these pancakes keep well when frozen – just wrap them up real tight in plastic wrap with wax paper in between each and freeze in a storage bag. Then, just thaw and toast up in the microwave when you’re ready to enjoy!
Question: what’s better than golden brown, hot-off-the-griddle pancakes that are just begging to be bathed in butter and maple syrup?
Answer: taking a big ol’ bite of these bad boys.
Make these pancakes this weekend for someone you love…starting with yourself 🙂