1-First, in a large bowl, whisk together the dry ingredients: 1 cup white whole wheat flour, 1 cup old fashioned oats, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. This step blends the flavors and helps the pancakes rise nicely.

2-Next, in another bowl, mix the wet ingredients: 2 cups buttermilk, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth and combined.

3-Pour the wet mixture into the dry one and stir gently until just mixed overmixing can make them tough. Let the batter rest for at least 20 minutes to soften the oats, or pop it in the fridge for 3 to 4 hours if you’re prepping ahead for busy mornings. Heat your griddle or pan over medium-low, coat it with cooking spray, and scoop about 1/4 cup of batter per pancake.

4-Cook each side for 1 to 2 minutes until golden brown and bubbles form on top, then flip for another 1 to 2 minutes. Serve warm with fresh fruit and maple syrup for a tasty finish. For more breakfast inspiration, try our blueberry pie overnight oats recipe to mix things up on lazy days.