For those who don’t know, I spent most of my year abroad. In fact, these travels have continued now that I’m back in the US, which is what led to this pancake feast in Mystic, CT with a friend who was working there. You can’t have brunch without pancakes and there are so many varieties it’s hard to decide! Included in the stack above are gay pancakes (rainbow sprinkles!), chocolate chip pancakes, banana pancakes, peanut butter chocolate chip pancakes, blueberry pancakes and more! I’ve included some links to my all-time favorite recipes below, pictures of my pancake adventure as well as the recipe for my new favorite…pancakes with steel cut oats!

After trying steel cut oats for the first time, I thought they weren’t my thing. With a whole tupperware full of leftovers, I realized they suited me much better in pancakes! In fact, I like this pancake variety to much I’ve been making the oats specifically for it! But of course, this is a great way to get rid of your leftovers.

This is what our pancake making session looked like. We made so many pancakes (and ate so many) that I’m pretty sure I don’t want to see another pancake for at least a few months.

My gay pancake browning on the stove. Does that make this a hate crime? It certainly tasted like love in my mouth.

Pancake eaters! All of them! And staff, interns, researchers, etc. of Mystic Seaport/friends.

Oh, I DID taste the rainbow!

Steel Cut Oats Pancakes & Documenting a Pancake Adventure


  • 1 1/2 cups steel cut oats cooked (amount can vary, whatever you have available)
  • 1 1/4 cups soy rice, etc. milk
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon maple syrup
  • 1 teaspoon baking soda
  • 1/2 cup whole wheat or buckwheat flour
  • 1/2 cup all-purpose flour or white spelt flour
  • 1/2 teaspoon salt
  • sliced bananas chocolate chips, blueberries, chopped nuts, etc. (optional)


  • Cook steel cut oats according to package directions. Set aside. Alternatively, just throw whatever leftover oats you have into the batter at the end.
  • Heat up a frying pan on medium. If nonstick, no need to oil, but if not, do it.
  • Mix all the wet ingredients together in a bowl, then all the dry ingredients together in another bowl. You can use whatever flours you like for the 1 cup total of flour, I just like half and half with whole wheat and regular.
  • Add the wet to the dry and stir just enough to combine. If you like thin pancakes, you might want to add a bit more soymilk until the batter is to your liking, just do it by eye!
  • Pour batter to your preferred size pancake into the heated pan and flip with little bubbles have formed all over.
  • Flip!
  • Stack up on a plate and serve with your desired pancake accessories (maple syrup?).

Last, but not least, here are the other pancake recipes frequently used from my repertoire. They have been served many a time to hungover friends on a Sunday morning with delicious results!

What are your favorite pancake recipes?