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Oatmeal Pancakes with Buttermilk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 130 reviews
  • Author: Emily
  • 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 wholesome oatmeal pancakes made with old fashioned oats and buttermilk, perfect for a comforting breakfast or brunch. These pancakes are easy to prepare, featuring a simple batter that soaks oats for a tender texture, and are cooked on a nonstick griddle to a golden brown perfection. Served best with butter and maple syrup, they provide a hearty and delicious meal.

Ingredients

Scale

Wet Ingredients

  • 1 cup old fashioned oats
  • 1 ¼ cups buttermilk*
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • ¾ teaspoon vanilla extract

Dry Ingredients

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

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 the mixture to sit at room temperature for 15 minutes so the oats can soften, resulting in a tender texture for the pancakes.
  2. Mix wet and dry ingredients: Add the granulated sugar, egg, melted butter, and vanilla extract to the oat and buttermilk mixture. Whisk until everything is well combined. Then sprinkle the all purpose flour, baking powder, and salt over the top and gently fold the mixture with a rubber spatula or wooden spoon until just combined, being careful not to overmix to ensure fluffy pancakes. Set the batter aside while you heat your griddle.
  3. Preheat and grease the griddle: Place a nonstick griddle over medium-low heat and generously grease it with butter to prevent sticking and add flavor.
  4. Cook the pancakes: Using a ⅓ cup measuring cup or an ice cream scoop, pour the batter onto the griddle, slightly spreading it as you pour to shape the pancakes evenly. Cook the pancakes until the bottom turns golden brown, then flip and cook the other side until fully cooked through and golden. Adjust heat as necessary to prevent burning.
  5. Serve: Serve the pancakes warm, topped with butter and maple syrup for a classic, delicious breakfast experience.

Notes

  • If you do not have buttermilk, you can substitute regular milk or a buttermilk replacement; however, you may need to increase the flour by 2-3 tablespoons if the batter becomes too thin.
  • If the batter spreads too quickly on the griddle and is too thin, stir in an additional 2-3 tablespoons of flour to thicken it, especially when using thinner milk substitutes.

Nutrition

  • Serving Size: 1 serving (approx. 2-3 pancakes)
  • Calories: 280
  • Sugar: 7g
  • Sodium: 320mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 70mg

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