Oatmeal pancakes are the perfect combination of fluffy and hearty. These pancakes are delicious topped with syrup or your favorite fruit sauce for a filling weekend breakfast.
Place the oats in a food processor and pulse until coarsely ground. Transfer to a large bowl and whisk in the buttermilk. Let rest for 10 minutes.
After 10 minutes, whisk in the eggs, sugar, and vanilla until well combined. Add the flours, baking powder, baking soda, cinnamon and salt and whisk until just combined; it is ok if there are still a few lumps. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.
Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined.
Rub some butter over the hot cooking surface; use a paper towel to evenly coat the surface and remove excess butter. Use a ¼-cup measure to add batter to the skillet or griddle – be sure not to overcrowd your pan.
Let the pancakes cook over medium heat until bubbles start to form and burst on the top side of the pancakes. Flip and cook for another 1-2 minutes, until golden on both sides. Repeat with remaining pancake batter.
If you’re making these on a whim and don’t have any buttermilk on hand, don’t worry. You can use a buttermilk substitute instead.Store leftover pancakes in a zip-top bag in the refrigerator for 3-4 days or in the freezer for up to 2 months.