Ginger Oatmeal Pancakes

Time 35 minutes
Yields Serves 3 to 4
Ginger Oatmeal Pancakes
(Los Angeles Times)

Whisk the buttermilk, melted butter, ginger, molasses and egg in a bowl until well combined.


Combine the flour, oatmeal, baking soda and salt in a mixing bowl, then pour it into the buttermilk mixture. Stir just until smooth. (The batter can be cooked immediately or refrigerated overnight. Stir before using. If the batter is too thick, stir in the buttermilk or water until desired consistency.)


Heat a nonstick griddle over medium heat. When it’s hot, lightly coat the surface with butter. Pour about 2 tablespoons of batter onto the griddle in 3-inch rounds. Cook until the pancakes bubble and brown around the edges, about 3 minutes. Use a spatula to turn cakes to brown the other side, about 2 to 3 minutes more. (These can be kept warm in a 200-degree oven while remaining pancakes are cooked.) Repeat with the remaining batter.


Serve hot with warm maple syrup passed separately.

These pancakes are also great with currants, chopped walnuts or apples stirred into the batter.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.