Rolled Oats Cakes

These aren’t your typical fluffy pancakes. Rolled oats mixed into the batter give these griddle cakes a chewier, heartier texture with a nutty, toasted grain flavor. The oats absorb the buttermilk and swell during cooking, creating a denser cake that actually keeps you full through the morning.

A touch of maple flavoring in the batter adds a warm sweetness that means you might not even need syrup on top. Might.

The buttermilk reacts with the baking soda to give these enough lift despite the heavy oats. Beat the batter thoroughly so the oats hydrate evenly and there are no pockets of dry flour hiding underneath.

Pro Tips

• Let the batter rest for 5 minutes after mixing. The oats continue absorbing liquid and the cakes turn out more tender and less gritty.
• Use a hot, well-oiled griddle. These are denser than regular pancakes and need good heat to cook through without burning the outside.
• Flip when bubbles form on the surface and the edges look set. These take a bit longer than standard pancakes because of the oat density.

Variations

• Fold in blueberries or sliced bananas for a fruit-studded version.
• Add a teaspoon of cinnamon and a handful of chopped pecans to the batter for a spiced oat cake.
• Use steel-cut oats soaked overnight in the buttermilk for an even chewier, more rustic texture.