Make It from Scratch: Whole-Wheat Oatmeal Pancakes with Honey and Orange
I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth.
But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.
Swapping some of the regular all-purpose flour for whole-wheat flour is an obvious and delicious choice, adding both fiber and flavor to the fluffy cakes. Ground old-fashioned oats provide a bit of texture along with an irresistible nutty bite. And finally, a touch of honey and some freshly grated orange zest round things out with just a hint of bright, floral, sweetness.
Feel free too add your favorite flavorings as you see fit. A bit of molasses and a pinch of ginger could be a nice alternative. Or maybe a drop of pure vanilla extract and some ground cinnamon. These pancakes are as versatile as they are delicious. And trust me, no one will miss the carton.
Whole-Wheat Oatmeal Pancakes
Makes 12; serves 6
You can grind the oats in a food processor.
2/3 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup ground oats (from a heaping 1/2 cup old-fashioned oats)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 1/4 teaspoons baking powder
1 1/2 cups buttermilk
2 large eggs
2 tablespoon unsalted butter, melted and cooled slightly, plus more for the pan
1 tablespoon honey
1 teaspoon freshly grated orange zest
1 tablespoon confectioners’ sugar, for sprinkling (optional)
Preheat oven to 200 degrees F.
In a medium bowl, whisk together flours, oats, baking powder, baking soda and salt.
In a second medium bowl, whisk together buttermilk, eggs, butter, honey and orange zest. Add egg mixture to flour mixture and whisk again just until combined. Batter should be slightly lumpy.
Melt a bit of butter in a large nonstick skillet over medium heat. Working in batches, drop about 1/4 cup of batter into skillet to form each pancake. Cook until small bubbles appear, 3 to 4 minutes. Flip pancakes and cook until cooked through and golden brown, adjusting heat as needed, 2 to 5 minutes more.
Transfer to a baking sheet to keep warm in the oven. Repeat with more butter and remaining batter, wiping skillet clean with a paper towel between batches. Serve with a very light dusting of confectioners’ sugar, if you like.
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Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She blogs about dessert at Love, Cake.