Oatmeal Apple Buttermilk Pancakes

by Rachel on April 17, 2010

Oatmeal Applesauce Buttermilk Pancakes

Recently I’ve been adding oat flour to many of my family’s standard baked goods.  It adds a lovely crunch, a hint of oat taste and healthy fiber to a legion of things that without thinking we always made with white flour.  I’ve also been adding white whole wheat flour whenever it makes sense.  King Arthur Flour makes a white whole wheat flour that puts whole grain goodness into your baked goods without the heaviness or much of the whole wheat taste of whole wheat flour (no, I don’t work for King Arthur Flour and they’ve never given me a nickel).  I wouldn’t use the white whole wheat flour in a really light cake, but it works perfectly in muffins, pancakes and most cookies.  Pancakes make a perfect family meal on a weekend.  They don’t take long to pull together.  They make a great project for kids.  Once they get the hang of sifting, breaking eggs and beating egg whites they can make these themselves (well, almost).

Pancakes a plenty

Oatmeal Apple Buttermilk Pancakes (6 servings)

  • 2 ½ cups unbleached all-purpose flour OR white whole wheat flour
  • ¾ cup oats (not instant)
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 tablespoons sugar
  • 3 eggs
  • 3 cups buttermilk (or one cup milk and one cup plain yogurt)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1/2 cup applesauce (I use homemade Applesauce, see prior post plus extra applesauce for the table)

Still life with pancakes

Place the oats in a Cuisinart and process on high until they form a powder.  Measure out ½ cup of the oat flour (save the rest for the next time you make this recipe).

Sift together the all-purpose flour, salt, baking powder, baking soda and sugar.  Place in a bowl.  Add the oat flour and whisk until blended (you can’t sift the oat flour – all the little oat bits get stuck in the sifter holes).

Separate yolks and whites. Beat the whites with an electric hand mixer until firm but soft peaks are formed.  Set aside.  Beat yolks with the same hand mixer – just for a moment and then add the buttermilk, oil and vanilla.

Mix in flour mixture and whisk until blended.  Gently fold in the egg whites.  Mix in the applesauce.  You could easily double the Applesauce.  With a ½ cup of Applesauce the pancakes taste like pancakes with a hint of apple sweetness.  If you want a more obvious APPLE pancake, go ahead and double the Applesauce.

Cook the pancakes on a hot griddle.  Serve immediately with real maple syrup and an extra dish of applesauce to go on top of the pancakes.  If you’ve read my prior posts, you know what I think about fake maple syrup.  If you use it, for goodness sake don’t tell me you did.  I’ll weep.

Let's Eat

{ 12 comments… read them below or add one }

Valen April 17, 2010 at 3:08 pm

These couldn’t look more perfect and delicious!

Ann April 17, 2010 at 4:03 pm

Whata moutrh watering pic! looks delicious.

grace April 20, 2010 at 2:10 am

lovely. had i been there, you’d have been lucky to get those photos before i drowned the beauties in maple syrup and dug in. :)

marla {family fresh cooking} April 20, 2010 at 12:59 pm

I would never use fake maple syrup, especially on these beautiful pancakes. They look fab. xo

Rachel April 20, 2010 at 1:22 pm

Marla – I could tell you were a real maple syrup gal right away!

Rachel April 20, 2010 at 1:22 pm

Grace: My kids were right behind me muttering “when already, when already???”

AB August 19, 2010 at 8:46 pm

These look delicious! And here I was going to make some lemon poppy seed pancakes, these look perfect for the rapidly approaching fall!

Kathy E. February 22, 2011 at 6:49 am

I am a life-long pancake lover, and when I saw these on FB yesterday (can’t remember whose page…sorry!), I knew I had to try them! They were a bit time-consuming compared to other pancake recipes, but soooo worth it. Every bite was light with a crispy edge and absolutely perfect. I did leave out one yolk and added only 2 T. oil. I also went with the yogurt and milk combination instead of buttermilk. To the final six cakes, I added a sprinkling of cinnamon. Delicious!

Rachel February 22, 2011 at 7:45 am

Hi Kathy:
You probably saw it on Laura Levy’s page. I’m glad you liked them! And I’m happy that they worked out in the lower fat version that you made. Cheers! RKS

Emily B November 12, 2011 at 5:44 am

These are great! Very light and fluffy! Great platform to serve with my new obsession – wild huckleberry syrup!

Rachel November 12, 2011 at 7:12 am

Emily – I will have to try wild huckleberry syrup – it sounds terrific.

Christy February 17, 2013 at 7:37 am

How many pancakes does this make? I’m just making them for 2 people!

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