Ingredients for Hearty Oatmeal Pancakes With Maple Pecan Syrup
- Quick Cooking Oatmeal
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon butter
- Raisins
- 2 cups all-purpose flour
- Sugar
- Baking Powder
- Baking Soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Clove
- Maple Syrup
- 1/2 cup chopped pecans
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How to Make Hearty Oatmeal Pancakes With Maple Pecan Syrup
- In a large mixing bowl, combine 1 cup rolled oats and 1 cup buttermilk. Stir well to combine.
- Cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours).
- Just before cooking, add 2 large eggs, 2 tablespoons melted butter, and 1/2 cup raisins to the oat mixture. Stir until thoroughly combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Gently fold the dry ingredients into the wet oat mixture until just combined. Do not overmix.
- Add more buttermilk, 1 tablespoon at a time, if the batter is too thick. The batter should be slightly thick but pourable.
- Preheat a lightly oiled griddle or large skillet over medium heat (approximately 350-375°F).
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- While pancakes cook, prepare the syrup: In a small saucepan, combine 1 cup maple syrup, 1/2 cup chopped pecans, and 1 tablespoon butter. Heat over low heat, stirring occasionally, until warm and the butter is melted. (Optional: Add 1 cup blueberries during the last few minutes of heating).
- Serve the pancakes immediately with the warm maple pecan syrup. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
137g
Fat
18g
Carbs
16g
