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 |
| ||1½ || 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 |
- 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.
- 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.)
- 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.