Oatmeal Buttermilk Pancakes

Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. Seriously. My friend Dee Johnston whipped up her favorite family recipe for a recent gathering of friends and this is now my new favorite pancake.

Great smothered with butter and maple syrup (of course) and also leftover strawberries from strawberry shortcake. A little advanced planning is necessary as the oats must soak in buttermilk overnight. Yummmmm….

Oatmeal Buttermilk Pancakes Recipe

  • Yield: Serves 4-6


  • 2 cups oats (Quaker Old Fashioned or Quick, not steel-cut or instant)
  • 3 cups buttermilk
  • 3 eggs, well beaten
  • 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • Dash salt
  • 1 Tbsp peanut oil
  • Butter or extra vegetable oil for the griddle


  • A basket of strawberries - stems removed, sliced, and macerated with 2 Tbsp of sugar for an hour, then slightly mashed
  • Maple syrup
  • Butter


1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.

2 Mix in the eggs, flour, baking powder, salt, and peanut oil.


3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over.

oatmeal-pancakes-2.jpg oatmeal-pancakes-3.jpg

After a minute, peek under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Serve with butter, maple syrup, and macerated strawberries.

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Blueberry buttermilk pancakes

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Showing 4 of 55 Comments

  • Astrid

    These look delicious.
    I’ve been making pancakes with oatmeal in them lately, although I often use yoghurt (we never seem to have buttermilk) and grind up the oatmeal to smuggle it into the pancakes. When my daughter was 2 1/2, she ate a bunch of my pancakes with relish, then suddenly discovered there were lumps in them, and refused to eat the rest. Now that I grind the oatmeal, she has no complaints. I even sneak in some whole-wheat flour to help soothe my conscience that I’m serving something nutritious. The whole family loves them.
    Perhaps soaking the oatmeal overnight makes them less lumpy? I’ll have to try it your way, as your recipe seems to pack more oatmeal in than mine. Thank you for sharing.

  • Kristina

    On behalf of anaphylactics everywhere, unless you know none of your intended eaters are allergic, sub in vegetable or canola oil for the peanut oil.

  • Hazel

    Looks great sounds healthy :)
    I’ve been making Oatmeal cookies lately and it’s always a big hit to my family and co-workers (they even offered to buy it!).. this could be another great idea although i have a few questions:

    What can be used as a substitute for Buttermilk? and can i Use the instant pancake Mixes with this?

  • shuna fish lydon

    marion Cunningham has an oatmeal pancake recipe in her amazing Breakfast Book that i have been making for years. Oats can be so sweet, in that not sugar kinda way.

    also– how wide is your griddle? where’d you get it?

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