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Breakfast recipe · from the recipe book

Lemony Buttermilk Oat Thin Pancakes with Maple

Tender, lacy-edged thin pancakes with nutty blended oats, a bright lemon tang from buttermilk and zest, finished with a warm maple drizzle.

Lemony Buttermilk Oat Thin Pancakes with Maple

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • 2 cups (470 ml)480 gButtermilk, low-fat
  • 2 large100 gEggs
  • ½ cup50 gWhole wheat flour
  • 2 tsp4 gLemon zest
  • 2½ tsp packed12 gBrown sugar
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1½ tbsp20 gCanola oildivided
  • ¼ cup80 gMaple syrup
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat

Steps

  1. In a blender, combine the oats and the buttermilk and let them soak for 10 minutes so the oats soften.
  2. Add the eggs, whole wheat flour, lemon zest, brown sugar, baking soda and salt to the blender and blend until very smooth and thin, about 45 seconds. Let the batter rest 5 minutes.
  3. Heat a large nonstick skillet over medium heat and brush it with about a quarter of the canola oil.
  4. Pour about 1/4 cup of batter into the skillet and tilt the pan to spread it into a thin round. Cook until the edges look dry and lacy and the underside is golden, about 1 1/2 minutes, then flip and cook 1 minute more, until set throughout with no wet batter (160°F (71°C) in the center).
  5. Repeat with the rest of the batter, brushing the skillet with another quarter of the canola oil before each new batch until it is used up, and keep the cooked pancakes warm on a plate covered with a towel.
  6. Warm the maple syrup in a small pan or the microwave for a few seconds.
  7. Fold or stack the pancakes on plates, add a spoonful of the Greek yogurt to each plate, and drizzle the warm maple syrup over the top.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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