Oat Pancakes with Cranberries and Pecans
Start your morning with a wholesome twist by making these Oat Pancakes with Cranberries and Pecans—a hearty, flavor-packed breakfast that’s as nourishing as it is delicious. Made with blended rolled oats, a touch of cinnamon, and a luscious combination of dried cranberries and crunchy pecans, these pancakes offer a delightful balance of sweetness and texture in every bite. The batter is lightened with buttermilk and naturally sweetened with honey, creating fluffy pancakes that are perfect for busy weekdays or leisurely weekend brunches. Quick to prepare in under 30 minutes, these golden-brown pancakes are best served warm, topped with maple syrup, extra pecans, or a creamy dollop of yogurt. Whether you’re fueling up for the day or indulging in a cozy breakfast treat, these oatmeal pancakes are sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Buttermilk
- 2 units Large eggs
- 2 tablespoons Honey
- 3 tablespoons Unsalted butter (melted)
- 0.5 cups Dried cranberries
- 0.5 cups Chopped pecans
- 1 tablespoon Vegetable oil or butter (for greasing pan)
Instructions
In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold the dried cranberries and chopped pecans into the batter, ensuring they are evenly distributed.
Heat a skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour 1/4 cup of batter onto the heated surface for each pancake, spacing them out to avoid overcrowding.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, regreasing the pan as needed.
Serve warm with your choice of toppings such as maple syrup, extra pecans, or a dollop of yogurt. Enjoy!
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 101.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 633 mg | 49% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
