Oatmeal Pancakes with Buttermilk Recipe

If you love hearty, comforting breakfasts that feel like a warm hug, you’re going to flip for this Oatmeal Pancakes with Buttermilk Recipe. I absolutely love how these pancakes come out soft, slightly chewy, and bursting with wholesome flavor. Plus, the buttermilk adds that perfect tang and fluffiness that makes them stand out from your average flapjack. Stick with me—I’ll share all my tips and tricks so you nail these pancakes every single time.

this Recipe

Ingredients You’ll Need

Getting the right balance of ingredients is key here. The oats soften in buttermilk, which gives the batter an amazing texture without any extra fuss. Each item brings something special that makes these pancakes so comforting.

• Old fashioned oats: Use rolled oats for that chewy texture; quick oats won’t give the same mouthfeel.
• Buttermilk: This is my secret weapon—it keeps the pancakes fluffy and adds tang. If you don’t have it, I’ll share a workaround below.
• Granulated sugar: Just enough sweetness to balance the tang without overpowering.
• Large egg: Helps bind everything and adds richness.
• Unsalted butter (melted): Adds a lovely buttery flavor and moisture.
• Vanilla extract: A touch elevates the flavor complexity.
• All-purpose flour: Provides structure, but don’t overdo it or your pancakes will turn dense.
• Baking powder: Essential for that pancake lift.
• Salt: Just a pinch to enhance the flavors.
• Butter for greasing: To get a golden, crisp exterior on your pancakes.
• Maple syrup: The classic finishing touch that your family will love.

Variations

I love tweaking this Oatmeal Pancakes with Buttermilk Recipe depending on the season or what I have in the pantry. Feel free to get creative—you might find a new family favorite version!

• Add fresh fruit: Throw in blueberries, chopped apples, or mashed bananas right into the batter for extra natural sweetness and color. My kids adore blueberry oatmeal pancakes.
• Swap flours: Use whole wheat flour for a nuttier, fiber-packed pancake—it’s heartier but still delicious.
• Dairy-free option: Substitute buttermilk with almond milk plus a tablespoon of lemon juice; just remember to add a bit more flour if the batter feels too thin.
• Spices: A sprinkle of cinnamon or nutmeg adds warmth and complexity.

How to Make Oatmeal Pancakes with Buttermilk Recipe

Step 1: Let the oats soak and soften

Start by combining your oats and buttermilk in a large bowl, then let the mixture sit out at room temperature for about 15 minutes. This little wait time is what makes the oats soften just right, so when you bite into the pancakes, you get that chewy texture without anything feeling gritty. I found that rushing this step results in harder oats and a less pleasant texture.

Step 2: Mix in the wet ingredients

Once your oats have softened, whisk in the sugar, egg, melted butter, and vanilla extract. These ingredients bring moisture and flavor. Don’t worry if the batter looks a bit lumpy—that’s normal with oats! Just make sure everything is combined nicely.

Step 3: Fold in dry ingredients carefully

Sprinkle the flour, baking powder, and salt over the mixture. Use a rubber spatula or wooden spoon to gently fold everything together. Be careful not to overmix here! Overdoing it can make your pancakes tough instead of tender—a mistake I made several times before getting it right. Stop mixing once the flour disappears.

Step 4: Cook on a greased griddle over medium-low heat

Heat your nonstick griddle to medium-low (this is key so the pancakes cook through without burning). Generously butter the surface to prevent sticking. Using a ⅓ cup measuring cup or ice cream scoop, drop the batter onto the griddle, spreading slightly if it seems thick. Cook until you see golden edges and bubbles forming—usually around 2-3 minutes—then flip and cook another 2 minutes until cooked through.

How to Serve Oatmeal Pancakes with Buttermilk Recipe

Garnishes

I love topping these pancakes with a pat of butter and a generous drizzle of pure maple syrup—classic, always satisfying. Sometimes I add fresh berries or sliced bananas for a pop of color and natural sweetness. A sprinkle of toasted nuts or a dusting of cinnamon sugar also adds a nice touch.

Side Dishes

My go-to sides include crispy bacon or turkey sausage for a bit of savory contrast. Fresh fruit salad or a dollop of Greek yogurt also balances the meal with some brightness and creaminess. These sides are easy and elevate the breakfast experience.

Creative Ways to Present

For special brunches, I’ve stacked these pancakes into towers layered with whipped cream and fresh strawberries—my friends loved the festive look! You can also drizzle warm caramel or chocolate sauce for a decadent twist. If you want to get playful, use fun cookie cutters to shape your pancakes.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover pancakes in an airtight container in the fridge for up to 3 days. Just be sure they’re completely cooled before stacking them to avoid sogginess. When I want to pack them for a quick breakfast, this is a lifesaver.

Freezing

These pancakes freeze wonderfully! I lay them out in a single layer on a baking sheet and pop them in the freezer. Once frozen solid, I transfer them to a zip-top bag. This technique keeps them from sticking together and makes it easy to pull out just what you need.

Reheating

To reheat, I prefer the toaster or a warm skillet to get the edges crisp again, but the microwave will also do in a pinch—just avoid overheating to keep the texture nice. If frozen, pop them straight from the freezer into the toaster or skillet.

FAQs

Final Thoughts

When I first tried this Oatmeal Pancakes with Buttermilk Recipe, I was blown away by how easy it was to make something so comforting and a little different from the usual pancakes. They’re fantastic for a laid-back morning or when you want to impress guests with something wholesome yet indulgent. Give this recipe a try—I promise, once you get that perfect golden stack on your plate, topped with butter and maple syrup, you’ll be making these pancakes again and again. Happy cooking!

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