Ingredients
The following ingredients have 7 Servings
- 1 cup white whole wheat flour
- 1 cup Quaker Old Fashioned Oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 1/4 cup unsalted butter (melted and cooled to room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
Instruction
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, combine buttermilk, melted butter, eggs, and vanilla extract. Whisk until combined.
- Pour wet ingredients over dry ingredients and stir until combined. Let pancake mixture sit for at least 20 minutes. You can cover and put the mixture in the refrigerator for 3-4 hours before making the pancakes.
- When ready to cook, heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
- Serve pancakes with fruit and maple syrup, if desired.
- Note-these pancakes freeze well. Let them cool completely and then wrap in plastic wrap and put in a freezer bag. When ready to eat, remove from freezer and reheat in microwave or the toaster.
