These pancakes, made with oats and buttermilk, are surprisingly light. The maple syrup and pecans add an amazing nutty sweetness.
2 cups old-fashioned oats
1/2 cup chopped pecans, plus extra for garnish
3/4 cup all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1/3 cup maple syrup, plus extra for serving
2 cups buttermilk
4 tablespoons (1/2 stick)unsalted butter, melted, then cooled slightly, plus extra for skillet
1 teaspoon vanilla
Garnish: chopped pecans
Toast oats and pecans lightly in a large (14-inch) skillet over medium heat, stirring frequently until aromatic and barely brown, 5 to 7 minutes. Transfer to a large mixing bowl and let cool. Add flour, baking soda, baking powder, and salt.
In a medium-size bowl, whisk together syrup, buttermilk, eggs, melted butter, and vanilla, until just mixed. Add buttermilk mixture to dry mixture; stir until blended. Let batter sit 15 minutes to soften oats. (You may also make the batter a day ahead.)
Meanwhile, preheat your oven to 200° and preheat a skillet over medium heat. When batter is ready, add about 1 teaspoon butter to the skillet. Use a quarter-cup measuring cup to pour pancake batter onto skillet. Reduce heat to medium-low. Cook pancakes until bubbles form along the edges and toward the top, 3 to 4 minutes. Flip and cook until golden brown. Transfer pancakes to an ovenproof plate and keep in the warm oven until serving.
Repeat with remaining batter. Garnish with pecans and serve with maple syrup on the side.