Hazelnut Oatmeal Pancakes

These oatmeal pancakes are thick, hearty, and packed with toasted hazelnuts that add a rich, buttery crunch to every bite. Soaking the rolled oats in buttermilk for five minutes softens them just enough to blend into the batter while keeping enough texture that you know they’re there.

The buttermilk and baking soda combination gives these pancakes their lift and tang. Less flour than a standard pancake recipe means the oats do most of the structural work, so you end up with a denser, more satisfying pancake that actually keeps you full through the morning.

Wait for bubbles to form across the surface before flipping. That’s your signal that the bottom is set and golden. Flip too early and the center is still raw batter; flip too late and the bottom burns.

Kitchen Tips

• Toast the hazelnuts before chopping. Spread them on a baking sheet and toast at 350°F (175°C) for 8-10 minutes until fragrant. Rub them in a towel to remove the skins.
• Use a ⅓ cup measure for consistent sizing. Same size pancakes cook at the same rate, so you’re not babysitting individual ones.
• Keep finished pancakes warm on a baking sheet in a low oven while you cook the rest of the batch.

Variations

• Add a mashed banana to the batter for natural sweetness and a softer texture.
• Swap hazelnuts for pecans or walnuts if that’s what you have on hand.
• Fold in a handful of blueberries along with the nuts for a fruit-and-nut version.