Chocolate Chip Oatmeal Cookie Pancakes
These Chocolate Chip Oatmeal Cookie Pancakes are a delightful breakfast treat that combines nostalgia with indulgence!
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Spatula
Ingredients
For the Pancakes:
- 1 cup white whole wheat flour a healthier flour option that still delivers on taste
- 3/4 cup oats for that chewy cookie texture
- 3 tbsp packed brown sugar to add a hint of caramel sweetness
- 2 tsp baking powder for fluffy pancakes
- 1/2 tsp baking soda helps the pancakes rise
- 1/2 tsp salt enhances flavor
- 1 large egg binds the ingredients together
- 1 tbsp vanilla extract adds a warm, sweet aroma
- 1 1/2 cups buttermilk creates a tender, moist pancake
- 3 tbsp canola oil keeps the pancakes from sticking
- to taste Chocolate chips because more chocolate is always better!
Instructions
Step-by-Step Instructions:
- Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures that everything is evenly distributed throughout the batter.
- Step 2: Mix Wet Ingredients - In another bowl, whisk together the egg, vanilla extract, buttermilk, and canola oil. Make sure to mix thoroughly to create a smooth mixture.
- Step 3: Combine Wet and Dry Ingredients - Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Step 4: Add Chocolate Chips - Fold in the chocolate chips, adjusting the amount to your liking. More chocolate chips mean more indulgence!
- Step 5: Preheat the Skillet - Place your skillet or griddle over medium heat and lightly grease it with a little canola oil. You want it hot enough that a drop of water sizzles on contact.
- Step 6: Cook the Pancakes - Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the hot skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Step 7: Serve and Enjoy - Stack the pancakes high on a plate, and drizzle with maple syrup, additional chocolate chips, or your favorite toppings. Enjoy the warmth and comfort of these delightful pancakes!
Notes
- Make sure your buttermilk is at room temperature for the best results.
- Let the pancake batter rest for a few minutes before cooking to enhance fluffiness.
- Keep cooked pancakes warm in a low oven while you finish cooking the rest.