Maple Oatmeal Pancakes with Toasted Walnut Butter
These pancakes are tender with a pleasant chew from oats and a warm maple sweetness throughout. Toasted walnut butter lends a toasty, slightly caramelized richness and a light crunch when spread. Edges crisp up while centers stay fluffy for a satisfying contrast in every bite. Serve hot for relaxed weekend breakfasts or a cozy brunch topped with fruit and extra maple.
Ingredients
- Rolled oats (1 cup)
- All-purpose flour (3/4 cup)
- Baking powder (2 tsp)
- Ground cinnamon (1/2 tsp)
- Salt (1/4 tsp)
- Milk (1 cup)
- Large egg (1)
- Maple syrup (2 tbsp)
- Vanilla extract (1 tsp)
- Melted butter or neutral oil (2 tbsp)
- Toasted walnuts (3/4 cup)
- Unsalted butter (2 tbsp)
- Pure maple syrup for walnut butter (2 tbsp)
- Pinch of salt (for walnut butter)
- Fresh berries or sliced banana (1 cup, for serving, optional)
Instructions
- Make the toasted walnut butter: heat a dry skillet over medium and toast the walnuts until fragrant and lightly browned, about 4–5 minutes, stirring. Transfer to a food processor and add unsalted butter, 2 tablespoons maple syrup and a pinch of salt. Process until a spreadable, slightly chunky butter forms. Set aside.
- If you prefer a finer texture, pulse the rolled oats in the food processor 6–8 times to make a coarse oat flour; otherwise use oats whole for more chew.
- In a medium bowl whisk together oat flour (or whole oats), all-purpose flour, baking powder, cinnamon and 1/4 teaspoon salt until combined.
- In a separate bowl whisk milk, egg, 2 tablespoons maple syrup, vanilla and melted butter or oil until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined; a few small lumps are fine. Let the batter rest 5 minutes to thicken and hydrate the oats.
- Heat a nonstick skillet or griddle over medium and lightly oil or butter the surface. For each pancake pour about 1/4 cup batter onto the skillet, spacing them comfortably.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook the second side until golden, another 1–2 minutes. Adjust heat as needed to prevent burning.
- Keep cooked pancakes warm on a plate in a low oven (about 200°F / 95°C) while you finish the batch. Serve stacked with a generous smear of toasted walnut butter, extra maple syrup and fresh fruit.
Tips or Variations
- For a nut-free option, swap walnuts for toasted sunflower seeds and omit butter in the spread.
- To make ahead, freeze cooled pancakes between parchment sheets and reheat in a toaster or oven; bring walnut butter to room temperature before serving.