Brown Sugar Oatmeal Pancakes Recipes

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Steps:

• In a small bowl combine the oats, flours, baking soda, salt and sugar.
• In another small bowl, beat the egg, oil and buttermilk.
• Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Steps:

• Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
• Serve the pancakes with a dollop of yogurt and sliced strawberries.

Steps:

• Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
• Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Steps:

• Mix first 4 ingredients in medium bowl; set aside.
• Beat egg, milk, sour cream and butter with whisk until blended. Add to dry ingredients; mix just until blended. Let stand 5 min.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

Steps:

• In a small microwave-safe bowl, melt together brown sugar and butter.
• Stir well, then set aside to cool slightly.
• In a large bowl, whisk together flour, baking power and salt.
• Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined.
• Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface.
• Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan.
• Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned).
• Flip and cook for another minute or so on other side, until bottom is browned.
• Serve with Brown Sugar Maple Syrup (below).