Vanilla and Oat Pancakes With Whipped Vanilla Sour Cream



  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup whole milk
  • 1 large egg
  • 2 tablespoons vegetable oil, plus more for the pan
  • 1 vanilla bean, split, scraped, divided
  • 1 cup sour cream
  • Maple syrup, for serving


In a food processor, pulse together flour, oats, 2 tablespoons sugar, baking powder, and salt until the oats are coarsely ground.

In a large bowl, whisk together milk, egg, oil, and 1/2 scraped vanilla bean. Add dry ingredients and stir just until moistened.

Heat a large non-stick skillet over medium-low heat. Brush a layer of oil in the skillet. Drop about 1/4 cup each batter into skillet and cook until few bubbles rise to the surface, 3 to 4 minutes. Flip pancakes and cook until golden brown and springs to the touch. Repeat.

In a medium bowl, whisk sour cream, remaining sugar and vanilla bean until smooth and glossy.

Serve pancakes with a dollop of vanilla sour cream and maple syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *