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oatmeal pancakes

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These made from scratch buttermilk Oatmeal Pancakes are traditional light and fluffy pancakes with a healthy dose of old fashioned rolled oats added to them. The end result is healthier pancakes with more vitamins, protein, antioxidants, and plenty of fiber. Enjoy these with some fresh fruit and hot coffee and you will think you died and went to heaven.

yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For oatmeal pancakes

  • 1 3/4 c
    buttermilk warmed to room temperature
  • 2
    large eggs lightly beaten
  • 2 Tbsp
    butter melted
  • 1 1/2 c
    flour
  • 1 c
    old fashioned rolled oats
  • 1 Tbsp
    sugar
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 Tbsp
    vegetable oil

How To Make oatmeal pancakes

  • 1
    In a medium bowl whisk together the buttermilk, eggs, and melted butter. In a large bowl whisk together flour, oats, sugar, baking powder, baking soda and salt. Add the milk mixture to the flour mixture and stir just until combined. Let the batter rest for 30 minutes.
  • 2
    Heat the griddle or the skillet to medium heat. Brush the griddle with vegetable oil. Pour 1/3 cup batter onto the griddle. Cook until small bubbles appear on the top of the pancake and it is golden brown on the bottom. Flip and cook until browned on the other side. Serve warm with real maple syrup.
  • 3
    NOTES For optimum texture and health benefits use old fashioned rolled oats. Warm your buttermilk and eggs to room temperature. Protip – save some money and make your own buttermilk at home. Simply add 2 tablespoons lemon juice or white vinegar to a large measuring cup. Then fill the measuring cup up to the 1 3/4 cup line with milk and stir to combine. Let sit for 5 minutes and then proceed with the recipe. Mix the ingredients just until incorporated. Pancakes can become tough if overmixed. To reheat non frozen pancakes in the microwave place 2-3 pancakes on a microwave-safe plate. Cook in the microwave at 60% power for about 20-30 seconds. If frozen increase the time to 30-60 seconds. Store leftovers in a zipper bag in the refrigerator for up to 4 days. Freeze for up to 2 months in heavy duty freezer bags.
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