This recipe is your go-to pancake recipe for something that tastes a little heartier while maintaining the fluffy and tender texture of a traditional buttermilk pancake. Toasting the rolled oats before blitzing them in a food processor amplifies their nutty flavor, making it an aromatic oat flour that fortifies the pancake with wonderful whole grain flavor.

Micah A Leal


Credit: Micah A. Leal

Recipe Summary test

30 mins
35 mins
About 9 pancakes


Ingredient Checklist


Instructions Checklist
  • In a dry skillet, over medium-high heat, toast the oats by constantly stirring them for 2-3 minutes, until they smell nutty. Remove from heat and allow to cool, about 5 minutes.

  • In the bowl of a food processor, combine toasted oats, flour, brown sugar, salt, baking powder, and baking soda. Process for one minute, until the oats have been completely broken down and the mixture resembles a coarse meal.

  • In a separate bowl, whisk together buttermilk, egg, butter, and vanilla extract. Add to dry ingredients in food processor and process until a smooth batter forms. Use a spatula to scrape down the sides and bottom of food processor, and mix again for a few more seconds to ensure everything is incorporated.

  • In a clean skillet, over medium-high heat, pour a small amount of vegetable oil to coat the pan. When the oil is shimmering, measure 1/4 cup of batter and pour in a circle, spreading the batter with the measuring cup so the circle is about 1/2-inch thick. When bubbles appear on the surface of the batter, use a spatula to flip the pancake over to finish cooking. Once cooked all the way through, remove to a paper towel-lined plate. Repeat with remaining batter.

  • Serve immediately with maple syrup, honey, or fresh fruit.