Chunky Pancakes Oats (g/d/n) Recipe

Make oat flour

Place rolled oats (1 cup) in a blender or food processor and pulse until a fine oat flour forms, about 20–30 seconds. Stop and scrape once if needed to ensure even texture.

Combine dry ingredients

In a large bowl, whisk oat flour with all-purpose flour (1 cup), baking powder (2 tsp), baking soda (1/2 tsp), fine sea salt (1/4 tsp), and light brown sugar (2 tbsp) until evenly distributed.

Whisk wet ingredients

In a separate bowl, whisk together the eggs (2), buttermilk (1 1/4 cups), melted unsalted butter (3 tbsp), and vanilla extract (1 tsp) until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — do not overmix. Fold in quick-cooking oats (1/2 cup) to add chunk and hearty texture. Let the batter rest 5–10 minutes to hydrate the oats and thicken slightly.

Heat a nonstick or cast-iron skillet over medium heat until warm, about 3–4 minutes. Lightly grease with butter (1 tsp) or neutral oil. Reduce heat to medium-low so pancakes cook through without burning.

For each pancake, pour about 1/3 cup batter onto the skillet, leaving space between. Cook until bubbles form on the surface and edges begin to set, 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Repeat to make a total of 3 pancakes, adding more butter to the pan if needed.

Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Warm the all-natural no-sugar chunky peanut butter (6 tbsp) slightly if it's very stiff: place the jar (or a few tablespoons) in a bowl set over hot water for 30–45 seconds or microwave in a microwave-safe bowl for 10–15 seconds, stirring to loosen. The goal is spreadable but still chunky.

Place the first pancake on a serving plate. Spread about 1.5–2 tbsp of the chunky peanut butter evenly over the pancake surface (leave a small rim). Top with a second pancake and repeat with another 1.5–2 tbsp peanut butter. Place the third pancake on top and, if desired, spread the remaining peanut butter on top or serve it on the side.

Optionally drizzle maple syrup (2 tbsp) over the stack and sprinkle chopped toasted peanuts (2 tbsp) for extra crunch and garnish.