Brown Sugar Oatmeal Pancakes

Brown sugar oatmeal pancakes are a back to school treat for breakfast. Top a fresh stack of pancakes with homemade granola and enjoy!

Prep Time
10 minutes
Cook Time
35 minutes

Meet the Chef: Haley Williams

Haley Williams is the founder of If You Give a Blonde a Kitchen, a baking blog providing helpful tips and tricks to guarantee success in the kitchen. Haley's recipes are easy to follow and fun to try for diehard foodies and culinary novices alike. It’s about mastering the baking basics and being creative along the way!

Servings

Brown Sugar Granola

  • 1 cup Rolled Oats 1 cup Rolled Oats
  • 1/3 cup Coarsely chopped pecans 1/3 cup Coarsely chopped pecans
  • C&H® Golden Brown Sugar 2 tablespoons 2 tablespoons C&H® Golden Brown Sugar
  • 2 tablespoons Coconut oil, melted 2 tablespoons Coconut oil, melted
  • 1/4 teaspoon Ground cinnamon 1/4 teaspoon Ground cinnamon
  • Pinch of salt Pinch of salt

Brown Sugar Oatmeal Pancakes

  • 2/3 cup Rolled oats 2/3 cup Rolled oats
  • 1 cup All-purpose flour 1 cup All-purpose flour
  • 1/2 teaspoon Baking soda 1/2 teaspoon Baking soda
  • 1/4 teaspoon salt 1/4 teaspoon salt
  • C&H® Dark Brown Sugar 1/3 cup 1/3 cup C&H® Dark Brown Sugar
  • 1 Large egg 1 Large egg
  • 2 tablespoons Coconut oil, melted 2 tablespoons Coconut oil, melted
  • 1 cup Buttermilk 1 cup Buttermilk

Instructions

Step 1

Preheat oven to 325 F. Grease a 12x9-inch baking pan and set aside.

Step 2

In a medium bowl, combine rolled oats, pecans, C&H® Golden Brown Sugar, coconut oil, cinnamon and salt. Spread evenly on prepared baking pan.

Step 3

Bake for 25 minutes, until golden brown. Stir the granola twice while it’s baking to prevent burning. Transfer to a large piece of aluminum foil to cool.

Step 4

In a large bowl, whisk together the dry ingredients—rolled oats, flour, baking soda, salt and sugar. In a separate, smaller bowl, whisk together the wet ingredients—egg, coconut oil and buttermilk. Add wet ingredients to the dry ingredients and stir just until moistened.

Step 5

Pour about 1/3 cup batter onto a hot, greased griddle or cast-iron skillet over medium heat. Cook until bubbles form at the top and they become small (the edges of the pancakes will look set). Flip and cook the other side until golden brown.

Assembly

Step 6

Stack desired number of pancakes on a plate. Top with granola and pour maple syrup over the pancakes. Enjoy!

Additional Tip

·  To keep the pancakes warm before serving, turn oven on to 250 F. Place cooked pancakes on a baking sheet in the oven to keep warm until serving.

·  Vegetable oil or canola oil may be used in place of coconut oil.