Don't we all love a stack of fluffy tummy-filling buttermilk pancakes for a weekend brunch? A hearty and little healthy version to fill you up on a perfect weekend morning or any day of the week, if you will!
Now have pancakes more often because my buttermilk (laban) pancakes got a healthy makeover with the addition of oats and whole-wheat flour.
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The pancakes are light and fluffy with added fibre of oatmeal and the tangy flavour of fresh full-fat laban! How different is this from my almond flour buttermilk pancakes? I found this version more fluffy and airy than the almond version but tastewise, both are great doused with your favourite "syrup". Also, the batter for this pancake is thicker than my almond flour pancake recipe.
Laban Oat Flour Pancakes
For buttermilk, I have used store-bought full-fat Laban and for oatmeal, I used homemade oat flour. These two ingredients make the pancakes fibre rich and then the eggs and leavening agents to make them light and fluffy. Now, all you need is to top the pancakes with a good dose of maple syrup or my flavoured honey syrup (recipe below) and some chopped seasonal fruits!
Ingredients
- flour: I have used homemade oat flour and both whole wheat and all-purpose flour. You may replace the plain flour with the same quantity of wheat flour.
- baking powder: must add
- baking soda: must add
- sugar: you may increase but don't reduce. You may use any kind of sugar. I have tried coconut sugar and regular sugar.
- salt: to taste.
- eggs: I have used large eggs. If using medium or small, you may have to increase the quantity.
- buttermilk: Full-fat laban or buttermilk is what is recommended here. You may use ½ cup sour cream or curd or yoghurt diluted with ¾ cup water.
- oil: I have used extra virgin olive oil. You may use melted butter or melted ghee or melted coconut oil but make sure to add after it is cooled a bit else you will scramble the eggs in the batter.
How to make it?
Prepare the oatmeal buttermilk pancake batter
Firstly, I prepare the oatmeal by grinding ½ cup of whole oats to a fine powder. In a large bowl, whisk together all the flour, sugar, baking powder, baking soda and salt. Pour the buttermilk (laban), whisked eggs, and vanilla extract into the dry ingredients and fold until combined. Whisk in the olive oil or melted butter until the batter is homogeneous.
Let the batter rest for 10 to 15 minutes before you start making the pancake. This batter will be thicker than my almond flour pancake. You can take this time to prep the pan, fruits, syrup, plates etc.
Make oatmeal buttermilk pancakes
Heat a large non-stick or cast iron pan over low to medium heat. Stir the batter every time before you scoop. Scoop a little less than ¼ cup of batter for each pancake. Pour as many pancakes as your pan can hold.
Flip the pancakes as soon the bubbles appear on the sides which may take less than 2 minutes. Cook the other side for another 1 to 2 minutes or until golden brown. Remove and stack the pancakes. Repeat until all batter is used. Grease the pan and stir the batter bowl between each batch of pancakes.
Serve
Serve warm with maple syrup or flavoured honey syrup and seasonal fruits.
How to make flavoured honey syrup?
Just add boiled and cooled but slightly warm water to honey and whisk well along with some flavours like cardamom or vanilla, rose water or orange blossom water etc. You can store this on your counter but I make small batches to finish off sooner. I usually go 1:½ that is for every cup of honey use ½ cup of water.
Storage
Avoid making the pancake batter the previous night or storing the excess batter as is. It is better to use up the batter and store any leftover cooked pancakes in the fridge or freezer. You can reheat it in an oven or on a stovetop by while keeping them covered.
What is the secret to fluffy pancakes?
From my cooking experiences!
- For fluffy pancakes, it is important to stick to the recipe and also have a thin-edged broad turner that you can use to flip the pancakes.
- Pour the batter on a hot pan and don't swirl or spread it. Let it spread on its own.
- Do not cover the pan. Do not wait for the top side to go dry.
- Cook the pancakes open until you see bubbles show up on the edge. Flip before the top sets.
- Flipping the pancakes while the top is still wet will come with practice. But this gives fluff and height to the pancakes.
More oats recipes? Check out my Overnight oats guide or Oatmeal recipe ideas or try and make a small batch of Microwave granola! Lazy weekend morning? or coffee with a friend? Then let the oven do the job - bake a Dutch Baby!
📖 Recipe
Oatmeal Buttermilk Pancakes | Laban Oat Flour Pancakes
Ingredients
- ½ cup oats flour ground oats
- ½ cup whole wheat flour
- ½ cup all-purpose flour (you may use wheat flour instead)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar regular or coconut sugar
- salt to taste
- 2 large eggs whisked
- 1¼ cups laban (buttermilk) laban
- ¼ teaspoon vanilla extract
- ¼ cup olive oil or melted ghee or butter
- butter to grease the pan
Instructions
Prepare the batter
- Take a large bowl and whisk together all three flour, sugar, baking powder, baking soda and salt until well combined.½ cup oats flour, ½ cup whole wheat flour, ½ cup all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 3 tablespoons sugar, salt to taste
- Pour the buttermilk (laban), whisked eggs, and vanilla extract into the dry ingredients and fold until combined with no traces of flour.2 large eggs, 1¼ cups laban (buttermilk), ¼ teaspoon vanilla extract
- Whisk in the olive oil or melted ghee/butter until a uniform batter is formed.¼ cup olive oil
- Rest the batter for 15 to 20 minutes. The batter will be thick.
Prepare pancakes
- Heat a flat non-stick pan or cast iron pan on low to medium flame and lightly grease with butter.butter
- Scoop approx a little less than ¼ cup of batter for each pancake.
- Pour as many pancakes as your pan can hold. Don't swirl or flatten the batter after pouring it onto the pan. Let it spread on its own.
- Flip the pancakes as soon the bubbles appear on the edges which may take less than 2 minutes.
- Cook the other side for another 1 to 2 minutes or until golden brown.
- Remove and stack the pancakes. Repeat until all batter is used. Grease the pan between each batch of pancakes.
- Serve warm with maple syrup or honey syrup along with some butter and seasonal fruits.
Anonymous says
nice