Can These Oatmeal Pancakes Be Made Ahead?

If you want to make these pancakes ahead you can. Here is how: 1. Prepare the dry mix (include cutting in the butter.) 2. Transfer that to a resealable container or bag. You can freeze that mix for up to a month, or refrigerate for up to a week. 3. The buttermilk and egg can be whisked together one day ahead. Just transfer that to a resealable container, or cover it with plastic and refrigerate it. 4. When you are ready to make the pancakes, stir the two mixtures together as directed in steps two and three.

What do I do with leftover pancakes?

If you do not eat all of the pancakes you can freeze them or refrigerate them. Refrigerate leftover pancakes in an airtight storage container for up to 4 days. Reheat for 45 seconds in the microwave or in the toaster oven or oven at 350 degrees until hot.

Can these pancakes be frozen?

We love the ability to “indulge” in a couple of pancakes on a random weekday morning. Here’s how to freeze them: 1. Once the pancakes are cooked, space them out onto baking sheets. Set the baking sheets in the freezer, and let the pancakes freeze. I let them freeze for about 6 hours. 2. Remove the pancakes from the sheet pans, and transfer them to a resealable freezer bag. Freeze for up to one month. 3. To reheat, place two pancakes on a plate and microwave until hot. My microwave is 1200 watts and it only takes 1 minute to reheat two pancakes.

Healthy Oatmeal Pancakes (Easy, Fluffy, Moist}

Description

These light and fluffy Buttermilk Oatmeal pancakes are made with buttermilk and whole wheat flour. They have the perfect fluffy yet moist and buttery flavor and texture. Serve them for a weekend brunch or breakfast, or reheat them for a weekday morning!

Ingredients

Scale

1/2 cup old fashioned oats

1 cup all-purpose flour

3/4 cup white whole-wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons cold unsalted butter, cut into chunks

2 cups fat-free buttermilk, see substitution notes

1 egg, lightly beaten

1 tablespoon avocado oil or canola oil

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Instructions

Make Dry Mix: Grind oats in a food processor until it resembles the texture of coarse flour, about 45 seconds. Add flour, whole-wheat flour, baking powder, baking soda and salt and pulse to combine. Add butter, and pulse until the mixture resembles coarse meal.
Set Dry Mix Aside: Transfer the oat mixture to a large bowl, and make a well in the center.
Add Wet Mix: Whisk buttermilk and egg together in a glass measuring cup. Pour into the center of the well and gradually stir into the oat mixture.
Griddle The Pancakes: Heat non-stick skillet or griddle over medium-high heat until a bead of water sizzles and evaporates in a second. Brush some of the oil over the skillet or griddle. Ladle batter 1/3 cup at a time onto the griddle, spreading out into a circle and spacing to account for spread.
Flip the Pancakes: Cook undisturbed, until the pancake bottoms are browned, most of the bubbles have popped and the edges are starting to dry out, 2 to 3 minutes. Flip and continue cooking until the other sides are browned, 1 to 2 minutes longer. Transfer to a plate or baking sheet to keep warm. Repeat with the remaining batter in several batches, re-brushing with oil as necessary and adjusting heat to prevent scorching.

Notes

Buttermilk Substitutions:

If you do not have fresh buttermilk: pour 2 tablespoons lemon juice or white vinegar in the bottom of a two cup measuring cup. Fill to the 2 cup mark with cold milk. Stir and let sit for several minutes.

To use buttermilk powder. Follow instructions on the package, adding the powder to the dry mix in step one. Use water in place of the buttermilk in step three.

To Freeze Leftover Pancakes:

Once the pancakes are cooked, space them out onto baking sheets. Set the baking sheets in the freezer, and let the pancakes freeze solid, about 6 hours.
Remove the pancakes from the sheet pans, and transfer them to a resealable freezer bag. Freeze for up to one month.
To reheat, place two frozen pancakes on a plate and microwave until hot. My microwave is 1200 watts and it only takes 1 minute to reheat two pancakes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 269
Sugar: 5 g
Fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 9 g