Pancakes have become a new weekend tradition at our house. French Toast has always been our thing, re-visiting pancakes feels like a new adventure. I added oatmeal to this recipe which makes me feel like it is more of a meal and ginger seems to be my February flavor of choice, why not give this combination a try? It turned out to be a success and topping it off with honey butter was a nice complement to the ginger.

Oatmeal & Ginger Pancakes

Adapted from Ginger Pancake recipe by Williams Sonoma

1/2 c rolled oats
3/4 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp baking powder
1 1/4 c milk
2 T brown sugar
1 egg
2 T melted butter
1 tsp fresh grated ginger

Honey Butter:

1/3 c honey & 2 T butter melted in a small saucepan over low heat

In a medium sized bowl, sift together flour, baking powder, baking soda and salt. Stir in the oats. In a small bowl combine the ginger with the sugar and then, add to the dry ingredients, whisk to combine. Add the egg, milk and butter and stir until just combined.

Preheat a non-stick skillet over medium high heat. Add a scant 1/4 c scoop of batter to the pan add more as room allows.

When the pancakes begin to bubble in the center, after about 2 minutes of cooking. Flip them with a spatula and cook an additional 1 minute until second side is golden brown.

Be sure to check out my Apple Cider Pancake recipe too!