Hearty Oatmeal Pancakes
These buttermilk pancakes will do the trick if you’re looking for hearty, rib-sticking pancakes with the flavor of oatmeal, cinnamon, and whole wheat.
In a sizable bowl, combine the rolled oats and buttermilk; soak for 15 minutes.
In a different big bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
Mix the beaten eggs and milk with the soaked oats in a separate small bowl.
The oat mixture and flour mixture should be combined.
Add milk roughly 1 tablespoon at a time, if the batter seems dry, until the desired consistency is reached.
Place a skillet or griddle over medium heat after greasing it.
Pour roughly 1/2 cup of batter per pancake onto the heated pan.
Cook for about 2 minutes, flip the pancake, and cook for an additional 1–2 minutes to brown the other side.