Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oatmeal Pancakes with Buttermilk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 84 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

Fluffy and hearty oatmeal pancakes made with old fashioned oats soaked in buttermilk, combined with a perfect blend of flour and leavening to create a wholesome breakfast treat. These pancakes are easy to prepare, require simple ingredients, and offer a slightly nutty flavor with a soft texture, perfect for serving with butter and maple syrup.

Ingredients

Scale

Wet Ingredients

  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • ¾ teaspoon vanilla extract

Dry Ingredients

  • 1 cup old fashioned oats
  • ⅔ cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar

For Cooking and Serving

  • Butter for greasing the griddle and serving
  • Maple syrup for serving

Instructions

  1. Soak the Oats: In a large bowl, combine the old fashioned oats with the buttermilk. Allow this mixture to sit at room temperature for 15 minutes to let the oats soften, which helps create a tender pancake texture.
  2. Mix Wet Ingredients: Add the granulated sugar, egg, melted unsalted butter, and vanilla extract to the soaked oats. Whisk everything together until the mixture is well combined.
  3. Add Dry Ingredients: Sprinkle the all purpose flour, baking powder, and salt over the oat mixture. Gently fold these dry ingredients in using a rubber spatula or wooden spoon until just combined. Avoid over mixing to keep the pancakes light and fluffy.
  4. Preheat and Grease Griddle: Place a nonstick griddle or large skillet over medium-low heat. Generously grease it with butter to prevent sticking and add flavor.
  5. Cook the Pancakes: Using a ⅓ cup measuring cup or an ice cream scoop, pour the batter onto the heated griddle, slightly spreading it as you pour. Cook until the edges turn golden brown and bubbles begin to form on top, then carefully flip and cook the other side until golden and cooked through, about 2-3 minutes per side.
  6. Serve: Serve the warm pancakes topped with butter and maple syrup for a delicious, comforting breakfast.

Notes

  • In a pinch, regular milk or a buttermilk substitute can be used instead of buttermilk, but you may need to add 2-3 tablespoons extra flour if the batter becomes too thin.
  • If the batter spreads too much on the griddle due to thinner liquid, stirring in extra flour helps achieve a thicker consistency for fluffier pancakes.
  • Be careful not to over mix the batter to avoid dense pancakes.
  • Use fresh buttermilk for best flavor and texture.

Nutrition

  • Serving Size: 1 serving (approximately 2 pancakes)
  • Calories: 280
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 70 mg

Find it online: https://cookesrecipes.com/oatmeal-pancakes-with-buttermilk-recipe/