Not surprisingly, my daughter Zoe loves pancakes and waffles just as much as I do. They’re the ultimate little kid breakfast food! I took my classic buttermilk pancake recipe, subbed in a little whole-wheat flour, and added some rolled oats for texture. The result is a healthier version that I don’t feel guilty serving to my growing little girl (or eating myself!). I regularly make a double batch and then freeze the cooled leftover pancakes in plastic freezer bags for weekday mornings. And while real maple syrup is always my go-to pancake topping, I also like to serve these with berry jam, applesauce, fruit yogurt, or any seasonal fresh fruit. With a little natural sweetness, you can cut down on the sugary syrup.
Zoe’s Oatmeal, Whole-Wheat Buttermilk Pancakes
- Electric non-stick griddle
- 1 cup flour
- 1 cup whole-wheat flour
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk room temperature
- 3/4 cup milk room temperature
- 1/4 cup butter melted
- In a large bowl, stir together the flours, oats, brown sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the eggs with a fork, then add the buttermilk, milk, and melted butter. Add the egg mixture to the flour mixture (wet to dry!) and stir gently until just combined. The batter will still have a few lumps in it and will be thick. Let it rest 10 minutes while you preheat your griddle.
- Heat an electric griddle to 375 degrees or a heavy-bottomed skillet on medium-high. Oil the griddle, then spoon out about 1/4 cup batter per pancake. Cook for 2 to 3 minutes per side, waiting until you see bubbles forming on the top to flip them to the second side.
- Serve with real maple syrup, berry jam, yogurt, or any fresh fruit. In the fall, top with cooked apples, applesauce, or apple butter!