Rolled Oats and Pecan Pancakes
Start your morning on a wholesome, nutty note with these irresistible Rolled Oats and Pecan Pancakes! Featuring a unique blend of pulsed oats and all-purpose flour, these fluffy pancakes strike the perfect balance between hearty texture and light, airy softness. The addition of chopped pecans adds a delightful crunch and nutty richness, while buttermilk ensures a tangy, tender bite in every stack. With a prep time of just 10 minutes, these pancakes are ideal for busy mornings or a relaxed weekend brunch. Pair them with a generous drizzle of maple syrup, fresh fruit, or even a sprinkle of extra pecans for a breakfast that's both comforting and nutritious. Perfect for oat lovers and pancake enthusiasts, this recipe brings healthful indulgence to your table in under half an hour!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.75 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans
- 1 tablespoon Vegetable oil or butter (for greasing)
Instructions
In a blender or food processor, pulse the rolled oats until they form a coarse flour. Transfer to a large mixing bowl.
Add the all-purpose flour, baking powder, baking soda, salt, and granulated sugar to the bowl with the oats. Whisk together to combine.
In a separate smaller bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter.
Serve immediately with maple syrup, fresh fruit, or an extra sprinkle of chopped pecans, if desired.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 42.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 482 mg | 37% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1176 mg | 25% | |
*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.
