Ingredients
- 4 cups buttermilk
- 2 ½ cups old-fashioned oats
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 ⅓ cups brown sugar
- 1 tablespoon wheat germ (Optional)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon (Optional)
- 2 teaspoons salt
- 4 eggs
- ½ cup applesauce
- 10 drops green food coloring, or as needed
Why This Recipe Works
Pro Cooking Tips
- Don’t overmix the batter to keep the pancakes light and fluffy.
- Cook on medium heat to ensure the pancakes cook through without burning the outside.
Step 1
Stir the buttermilk and oats in a big bowl and let them soak for about 5 minutes. While that’s soaking, whisk together the flours, brown sugar, wheat germ, baking soda, cinnamon, and salt in another bowl. Next, beat the eggs, applesauce, and green food coloring into the soaked oats. If you want a brighter green, feel free to add a little more food coloring. Then, gently fold in the dry ingredients until just combined—don’t overmix.
Step 2
Heat a griddle or large skillet over medium heat and lightly oil it. Once it’s hot, scoop about 1/3 cup of batter for each pancake onto the griddle. Cook them until you see bubbles forming on top and the edges look set, which should take around 3 to 4 minutes. Flip and cook the other side for another 2 to 3 minutes until golden brown.
Step 3
Keep the cooked pancakes warm by placing them on a baking sheet in a low oven while you finish the rest. Enjoy!
