Day Late, Dollar Short
Folks, I dropped the ball. I missed the memo. My ship has sailed. Apparently, Tuesday was National Pancake Day. Who knew? Well, clearly, I did not know. Because I had these photos of the pancakes we made last weekend stored up in the to-blog-about-soon queue. Had I only known, I would’ve posted on this recipe on Sunday or Monday, so you could make these pancakes for the NPD celebrations that surely ensued in homes across America on Tuesday. Or, at the very least, I would’ve posted them on Tuesday, in honor of the hallowed holiday.
But, alas, I was in the dark. And these pancakes languished on my hard drive. And, sadly, National Pancake Day has come and gone. But, come on, isn’t every day—or, more accurately, every weekend day—national pancake day? In my book, it is.
(Click “more” for the rest of the story, more photos & the recipe.)
And, once you try these pancakes, I think you’ll agree. While they might look like the traditional buttermilk disks that you typically douse with maple syrup, these are different. And, I think, much better. They’re moist (even without a deluge of syrup) and hearty (so they won’t disintegrate when you inevitably do drown them in syrup). And they have an earthy, nutty and ever-so-slightly tangy flavor.
With many of the pancakes I see on brunch menus descending into overly-sweet and ornate creations (like the pancake “orgy” at one of my favorite breakfast places), these are a welcome return to the homey. And they were incredibly satisfying and filling. We had a lunch all lined up, but neither of us were hungry for hours. I hope they keep you satisfied too the next time you’re celebrating an unofficial national pancake day.
Whole Wheat Oatmeal Pancakes
Gourmet
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
amanda replied:
I whipped up some pancakes too last weekend, and didn’t even now about National Pancake Day, so my post was a day late also. Your plate of pancakes looks really hearty and filling. Mine were like a sugarholics dream
I will definitely give yours a try as these look like yummy every day treats, not dessert lie ones I’m prone to make.
February 8, 2008 at 9:19 am. Permalink.
Patricia Scarpin replied:
Never mind the deadline - these are great anytime!
February 8, 2008 at 10:15 am. Permalink.
a. grace replied:
what’s a pancake without that inevitable deluge of syrup?
disappointing, that’s what it is.
February 8, 2008 at 2:50 pm. Permalink.
JEP replied:
I like the sounds of all these healthy ingredients!
February 8, 2008 at 7:26 pm. Permalink.
made healthier replied:
Looks good…and it’s great that they stay moist!
February 9, 2008 at 9:42 pm. Permalink.
ourkitchensink replied:
Amanda: I saw yours — they looked delicious!
Patricia: Agreed!
A. Grace: I second that!
JEP: Such a hearty, wholesome breakfast.
Made Healthier: Thanks!
February 10, 2008 at 9:51 am. Permalink.
Snwobug replied:
Entire family loved these. Hearty, not too dense. Very little syrup needed. Note that I didn’t say “used”. Just “needed”. We used LOTS of syrup!
Thanks.
February 12, 2008 at 11:27 am. Permalink.
ourkitchensink replied:
Snwobug: Oh good! Thanks for reporting back. And, as far as I’m concerned, keep the maple syrup a-pourin …
February 13, 2008 at 8:26 am. Permalink.
Andrea replied:
i whipped up some of these this morning for valentines breakfast. my boy doesn’t like bananas so I topped them with lemon curd and strawberries. delicious!
February 14, 2008 at 9:50 pm. Permalink.
April in CT replied:
We’ve made these twice now and they are officially our new favorite pancake recipe! I’m thrilled to find a whole wheat recipe that doesn’t turn out dry and crumbly. These will definitely be an every weekend breakfast for us and me and my husband thank you for posting it.
March 30, 2008 at 7:44 am. Permalink.
Kristin at The Kitchen Sink replied:
Andrea: Lemon curd?!? Brilliant!
April: I’m so glad you like them! Thanks for reporting back.
March 31, 2008 at 2:21 pm. Permalink.
Daisy replied:
I made these for dinner tonight from a friend suggestion. OMG they were sooooo good….perfect.
You have to try these…now i have a 5lb bag of whole wheat flour, I’ll be cooking these again for sure.
April 5, 2008 at 11:13 pm. Permalink.
Kristin at The Kitchen Sink replied:
Daisy: I love breakfast for dinner! And check out the recipe index on this site for lots of ideas for that 5 pounds of whole wheat flour. I go through my supply at an alarming rate.
April 7, 2008 at 7:55 pm. Permalink.
Christine replied:
There is a national pancake day?
June 3, 2008 at 9:44 am. Permalink.
christine replied:
These were delicious! Thanks for the recipe!
June 20, 2008 at 3:50 pm. Permalink.
Kristin at The Kitchen Sink replied:
christine: I’m so glad you liked them! Thanks for reporting back.
June 21, 2008 at 11:15 am. Permalink.