Summer can have its fluffy cloud pancakes; cold weather requires a hearty pancake that can hold its own. Here rolled oats and the surprising addition of crunchy Grape-Nuts make for a dense, substantial recipe that will keep you oh-so-satisfied on a chilly winter day.
We test a lot pancakes at my house. My husband could subsist on my sour cream pancakes alone, but what would be the fun in that? I personally look at it more as "so little time, so many recipes to explore." Give me pancake recipes with ricotta, cottage cheese, buttermilk, or pumpkin… so far I love them all. We know a recipe is a favorite when we agree to make it again, but it usually takes something truly special to capture our both of our attention.
We discovered a savory oatmeal pancake many years ago, and we continue to return to it with every changing season. What I love about these oatmeal pancakes is how they keep you energized and they keep you full. As much as I love a sweet pancake smothered in syrup, they seem more like a splurge than a breakfast that gives back. These pancakes return the favor. And if by some chance there are leftovers, I'll leave them out on the kitchen counter, the last ones always get gobbled up as we graze throughout the day.
While I love these basic oatmeal pancakes, lately I like to throw in a little something extra — oatmeal pancakes seem to beg for a little added crunch. I had a box of Grape-Nuts on hand recently and in a moment of inspiration I threw a handful in the batter. The results were brilliant. The pancakes were soft and hearty yet delightfully crisp. They were so satisfying that we didn’t need to smother them in sugar. The whole grains in Grape-Nuts means that they're full of dietary fiber, and keep you feeling full longer than your typical pancake breakfast.
Surprise your friends with these complex pancakes at your next brunch! They’ll wonder just how you fit so much goodness inside.
Crunchy Oatmeal Pancakes with Grape-Nuts
2 cups old-fashioned oats or quick-cooking oats
2 1/2 cups low-fat buttermilk, divided
1/2 cup all purpose flour
2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup Grape-Nuts cereal
Canola oil, for cooking
Jams or preserves, for serving
Combine oats and 2 cups of buttermilk in a medium mixing bowl and set aside for 10 minutes.
In another bowl combine the flour, brown sugar, molasses, baking soda, baking powder, and salt. Add remaining buttermilk and eggs to the oat mixture and stir until blended. Fold the dry ingredients into the liquid mixture until well combined. Stir in the Grape-Nuts. (Thin batter with a splash of buttermilk if needed.
Preheat a large cast iron skillet or griddle on medium-high heat and add about a tablespoon of canola oil. When the oil is hot and shimmery, add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Lower the heat to medium and cook until the bottoms are golden brown, 1 to 2 minutes, then flip and continue cooking until done, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.
Serve pancakes warm with your favorite jam.
We're creating a few delicious new recipes from The Kitchn starring Grape-Nuts, all of which are perfect for a cozy winter brunch. Stay tuned for our next recipes: Chicken Salad with Grape-Nuts and Cranberries and Grape-Nuts Cinnamon Rolls.