Recipe by The Communal TablePhotography by Cheryl JuettenFood Styling by Katie Hardin

I adapted this recipe from one a friend gave me, and I think she pilfered it from a package of Bob’s Red Mill something-or-other. It might loosely resemble that original recipe, but I made changes from her changes. Ah, how I love the evolution of a recipe! You don’t have to be too picky about anything here. I’ve made these pancakes with instant oats, yogurt, and almond extract, and they turned out almost as good.


In a medium bowl, measure out the rolled oats, whole-wheat pastry flour, baking powder, baking soda, and salt. Set aside. I often do this the night before I make them so I can finish the pancakes half-asleep while I’m sipping coffee. But, of course, that’s up to you.

In another medium bowl, beat the eggs lightly. Add the maple syrup and melted butter and beat until they’re both mixed in. Add the buttermilk and stir until thick and smooth.

If you won’t be eating your pancakes immediately, turn your oven to a warm temperature to hold them for a bit, maybe like 150°F or lower should do it. They hold best if you put a half sheet pan in the oven now so that there’s a warm landing place for the just-cooked pancakes. They’ll hold like this for about an hour.

Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Fold the dry ingredients in until there are no streaks of flour remaining. At that point, half asleep with coffee or not, stop mixing; if this batter is “battered” too much, the pancakes won’t be light and fluffy.

Turn a griddle pan or cast iron pan or whatever you have onto medium heat and let it warm a few minutes. Add a slick of oil or cooking spray or whatever you have around that will work against friction. Pour ladlefuls of batter onto your hot, greasy pan and listen for a gentle sizzle. If they make too much noise, turn your heat down a bit. Conversely, if they seem lazy, like maybe they need a cup of coffee, raise the temperature a smidge. They’re ready to flip when bubbles start to form on top. Turn them with confidence and let the undersides cook a minute or two. It doesn’t take long.

Serve with a dusting of powdered sugar, or crushed pecans, or these are especially lip-smacking with a smear of butter and a generous drizzle of real maple syrup. Oh, and they freeze especially well for a quick weekday breakfast on your way out the door. Savor with delight and gratitude.


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