This is our favorite “go to” pancake batter recipe. It makes perfect, delicious fluffy pancakes every
time. You can top the batter with whatever fruit is in season. In the winter we use frozen berries. Guest favorites are blueberries or raspberries, but we have used other fruits and nuts including bananas, walnuts, pecans, peaches, plums and apples. This batter has to rest for at least 30 minutes before using to allow the oatmeal to absorb the liquid. We often make it the night before and refrigerate overnight. If the batter is too thick, add a little more milk before using.
Pancake Batter – enough for 16 pancakes
2 cups flour
1 cup quick oats
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups milk
1/4 cup melted butter or vegetable oil
Fruit and/or nuts for topping
Mix dry ingredients together.
Beat eggs and milk together.
Make a well in the dry ingredients and pour in egg batter.
Pour in melted butter or oil.
Gently mix together until all the lumps are gone.
Let rest for 30 minutes before using.
Preheat a griddle to 350 degrees. Brush lightly with butter or oil.
Pour on 1/3 to 1/3 cup batter for each pancake.
Gently place your toppings on the batter.
Wait until bubbles form and start to burst before flipping pancakes.
The White Oak Inn
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