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Apple-Oat Pancakes

By , from the Culinate Kitchen collection
Yield 10 to 12 pancakes


This whole-grain recipe, which essentially uses the proportions of Classic Buttermilk Pancakes, is an easy way to approximate the flavors of Oatmeal-Apple Pancakes if you don’t happen to have leftover cooked oatmeal on hand. (It’s also similar to Ellie Krieger’s Whole-Wheat Apple Pancakes.) You can skip the spices, but they add a whiff of apple pie to the finished pancakes.


2 cups whole-wheat pastry flour (see Note)
½ cup rolled oats
2 Tbsp. sugar
tsp. baking powder
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground allspice
3 Tbsp. butter, melted and slightly cooled
2 eggs
2 cups buttermilk
1 tsp. vanilla extract
1 medium apple, peeled and grated
~ Butter and maple syrup, for serving


  1. Put the dry ingredients in a bowl and whisk them together. Put the wet ingredients in a larger bowl and mix them together. Whisk the dry ingredients into the wet ingredients just until blended.
  2. Use a ½ cup or ⅓ cup measure to ladle the batter onto a preheated electric griddle, nonstick grill pan, or cast-iron pan (Use a little melted butter to grease the pan if necessary.)
  3. Serve warm, passing the butter and maple syrup at the table.


You can try a mix of flours, whisking in some ordinary flour or spelt flour or a bit of finely ground cornmeal, if you like.

This content is from the Culinate Kitchen collection.

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