Oatmeal Griddle Cakes

Pancakes made with oats sit overnight to absorb the milk and are then rehydrated with seltzer water for a delicious pancake with an almost custardy center topped with cinnamon sugar butter.

Course Breakfast

Cuisine American

Prep Time 12

Cook Time 15

Servings

Calories 568kcal

Author Kylie Mazon-Chambers

Ingredients

For the cinnamon butter:

8 tablespoons unsalted butter, at room temperature
¼ cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt

For the oatmeal griddle cakes:

1½ cups rolled oats, divided
½ cup all-purpose flour
2 tablespoons dark brown sugar
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
2 large eggs
1 cup whole milk
¾ cup seltzer water
Unsalted butter, as needed for cooking
Maple syrup, as needed for serving

US Customary - Metric

Instructions

For the cinnamon sugar butter:

In a small bowl stir together the butter, sugar, cinnamon and salt until well combined.

For the oatmeal griddle cakes:

In the bowl of a food processor fitted with the blade attachment, combine 1 cup (80g) of the rolled oats, flour, brown sugar, baking soda, cinnamon and salt. Blend until the mixture is fine. Add the butter and pulse to combine until crumbs form.
In a large mixing bowl whisk together the milk and egg until combined. Add the blended oat mixture and the remaining ½ cup (40g) of oats. Mix until just combined.
Cover and refrigerate to let the batter rest for at least 1 hour and up to overnight.
When ready to cook, stir in just enough of the seltzer to make a thick, yet pourable batter.
Heat a heavy skillet or griddle pan over medium heat. Add 2 tablespoons (28g) of the butter and allow to melt. Ladle ½ cup of the batter into the pan. Cook until the edges are crisp and you see many small bubbles on the surface.
Flip and continue cooking the pancakes until golden brown, about 1 to 2 minutes per side. Remove to a plate and serve with the cinnamon sugar butter and maple syrup.

Nutrition