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.

Steps

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.