May 16, 2012

Oatmeal Pancakes with Walnut Butter

Breakfast is most definitely my favorite meal of the day. I could eat breakfast food for any meal!

Whether you're a breakfast-fanatic like me or not, I guarantee these oatmeal pancakes will make you melt. And the killer part? Well, that's the rich Walnut Butter topping.

If you're looking for a sweet start to your day, look no further.

Oatmeal Pancakes

2 cups old-fashioned oatmeal
2 1/2 cups buttermilk
2 eggs, lightly beaten
1/4 cup melted butter
1/2 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1/2 cup firmly packed brown sugar

To make pancakes: The night before, combine the oatmeal and buttermilk in a medium bowl; cover and refrigerate overnight.

{It will look like this in the morning}:

While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.

Sift together the flour, baking soda, baking powder, and salt.

Stir the sugars into the flour mixture, then add it all to the oatmeal mixture. Mix to combine, but do not over-mix.

{Your batter will look like this}:

Make sure griddle is not too hot as it takes time for the oatmeal to cook.

Lightly spray the griddle with non-stick cooking spray.

Scoop batter onto the griddle and cook until golden brown on the bottom. {It will take roughly 4 to 5 minutes to cook the first side.}

Turn pancake and cook until golden brown on second side and cooked through. Repeat with remaining batter.

*Note: The cooking time for one of these pancakes is about triple the time it takes to cook an average pancake, so it's really best if you have a pancake griddle. If you're like me and don't have one, I recommend having several hot pans on the stove top so you can cook a few pancakes simultaneously--otherwise it will take you FOREVER to make all the pancakes on a single pan!!*

Walnut Butter

1/2 cup butter
2 tsp. sugar
1 Tbsp. firmly packed brown sugar
1/4 c. toasted walnuts

Prep: Combine all ingredients the night before you make the pancakes, then refrigerate overnight. This allows for all the flavors to combine.

To serve: Warm up the walnut butter in the microwave. We always melt the butter completely, then pour it over our pancakes as our "syrup." {This recipe has been around in our family for years...we adore it!}

Make sure to have a spoon in the butter so you can get some walnuts onto the pancakes.

If you prefer, just soften the walnut butter in the microwave and spread over the pancakes.

Skip the walnut butter altogether if you'd like; these deliciously sweet pancakes are great with just maple syrup. They also taste incredible with a little peanut butter spread on top, but that's a personal preference--I've always loved peanut butter on my pancakes!

The recipe says the pancakes are also wonderful with berry compote or syrup.

I pretty much dare you to not go weak-in-the-knees over these amazingly scrumptious pancakes...especially topped with the walnut butter!

The prepared pancakes refrigerate well for several days. And if you'd prefer to cook only a few at a time, the pancake batter also keeps well in the refrigerator for a few days {the walnut butter, too}.

Enjoy, everyone!


Naomi said...

Oooh! I'm a HUGE breakfast fanatic too, so these are definitely right up my alley!

Deanne Perry said...

These are amazing, Naomi. I promise you will love them!

Abby Mifsud said...

This looks so so good! It's actually torturing me a little right now... Yum <3

Deanne Perry said...

Sorry to torture you, Abby! I almost didn't want to share this recipe because it's always been a special one in our family. BUT--it is just too good NOT to share!

Abby Mifsud said...

Aww well - it can now be incorporated into other families now :D

Sheryl Revil said...


I found your blog while searching for European destinations. I must try this out for my kid's breakfast one of these days. Thanks for sharing! xx

Deanne Perry said...

Hi Sheryl! Thanks for stopping by!! I hope you enjoy this recipe and your kids, too :)


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