image of a plate of pancakes

Oat Bran Pancakes

I’ve been making these for about a year now. It’s a pretty adaptable recipe – you can use whatever kind of milk, flour or sugar you like. If I were a fancy food blogger, I’d say the oat bran gives them a complex, hearty flavor that goes perfectly with delicately scalloped, hand-dyed Shetland wool hand warmers wrapped around a freshly poured cup of locally roasted fair trade coffee rim-lit by the warm rays of winter sun streaming across a rustic wood kitchen table. Or something like that.


  • 1/4 cup oat bran
  • 1 cup whole wheat flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 1/2 tablespoon oil or butter
  • 1 cup milk (I use soy)


  1. Mix dry ingredients in a bowl with a whisk. Add wet ingredients and whisk together. Heat a sauté pan over medium heat. You can oil the pan but it’s not necessary.
  2. Using a tablespoon for measure, drop a tablespoon of batter onto the pan for a roughly 3″ diameter pancake. Cook until the edges start to curl away from the pan (see image below) and bubbles start to come through the surface.
  3. Flip and cook on the second side for about a minute. Makes about 21-24 3″ diameter pancakes.


While most of my household likes to eat these with butter and syrup, I like to eat these with a homemade berry fruit reduction (really, not as fancy as it sounds) or orange marmalade on top. Sometimes I add a little smear of peanut butter first.

image of a pan of pancakes