Fluffy weekend pancakes with toasted oats and honey — and a lesson in why you must not overmix the batter.
What you need
Ingredients
Servings
3
150 g
🌾 flour ›
50 g
🌾 rolled oats ›
plus more for tops
2 tsp
🥄 baking powder ›
1/2 tsp
🧂 salt ›
2 tbsp
🍯 honey ›
1
🥚 egg ›
240 ml
🥛 milk ›
3 tbsp
🧈 melted butter ›
plus more for the pan
Add all to shopping list
Mise en place
Before you start
10m
Prep
15m
Cook
25m
Total
3
Serves
Equipment
Mixing bowls
Nonstick skillet or griddle
Ladle
Prep checklist
rolled oats — plus more for tops
melted butter — plus more for the pan
5 steps
Method
1
Toast the oats in the dry skillet over medium heat until they smell like warm granola, 3 minutes. Tip them into the flour, baking powder, and salt.
💡
Toasting is free flavor — raw oats taste like cardboard, toasted ones like breakfast.
2
Whisk the egg, milk, honey, and melted butter in a second bowl.
3
Pour wet into dry and fold with a spatula just until no dry streaks remain — 10 seconds, lumps welcome.
💡
Every extra stir builds gluten, and gluten makes pancakes chewy. Lumpy batter, tender pancakes.
Learn the technique ›
4
Rest the batter 5 minutes while the pan heats over medium — the flour hydrates and the leavener wakes up.
5
Butter the pan lightly. Ladle in batter; flip when bubbles pierce the surface and stay open, about 2 minutes, then 1 minute more. Serve with honey and a scatter of oats.
From the chef
Notes
The bubble cue beats any timer: open bubbles mean set batter underneath. First pancake is the cook's tax — eat it standing at the stove.
No panic
Substitutions
Maple syrup for honey (in and on)
Buttermilk + ¼ tsp baking soda for milk — extra-tangy, extra-fluffy
1:1 GF flour blend for flour (rest the batter 10 min instead)
Afterwards
Keep, reheat & pair
Storage
Stack keeps 2 days refrigerated; re-crisp in a dry pan.
Freezing
Freeze flat, then bag: 2 months. Toaster revives them shockingly well.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee. Obviously.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.