Hearty Oatmeal Pancakes

2 ¼ cups rolled oats

2 ½ cups buttermilk

1 ½ cups all-purpose flour

¾ cup whole wheat flour

⅓ cup white sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

¾ teaspoon salt

¾ teaspoon ground cinnamon

3 eggs

¾ cup milk, or more as needed

Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.

Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.

Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.

Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.