Oatmeal Buttermilk Pancakes

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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

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  • Yield: Serves 4-6

Ingredients

  • 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

Optional

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

Method

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.

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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.

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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 56 Comments

  • Shawn

    I was a little wary after reading the other comments, but these turned out quite tasty and were a great change from the normal pancakes. The only substitution I made was during the strawberry maceration where I swapped out half the sugar for a tbsp of grand marnier. That might not be as advisable if you’re serving to kids. ;) Thanks Elise!

  • Emilie

    I eat oatmeal for breakfast every morning, but as creative as I get with mix-ins, I was getting a little tired of it, so I figured I’d change the form a little and try out this recipe. Really nice! I liked them enough that they inadvertently became lunch as well!

  • LWood

    Just made pancakes today. Came out good very filling. Next time will probably add a touch of sugar. My kids are use to the box stuff. I like the fact that this does not use to much processed flour. I might use whole wheat flour next time. Overall very good, might need a little tweaking to match my families tastes.

  • Nik

    These were good but this did not work when followed exactly. I soaked the oats in buttermilk overnight in the fridge but found the batter extremely thin when I took it out. Perhaps I should have soaked them at room temperature. I had to add a fair bit of additional flour to even get the batter thick enough to hold shape when placed onto the frying pan. After making adjustments (I also added sugar to the batter) they came out nicely, but as written breakfast would have been a disaster. I wish I had read the comments before making this as I might have tried a different oatmeal pancake recipe.

  • Shawna

    Very good! I made these this morning, and followed the recipe almost exactly. The only changes I made were adding a tbsp of sugar, and 1/2 cup chocolate chips. They probably didn’t actually need either, but were sweet, but not too sweet, and delicious! They are a little more custardy than most pancakes, but did not take away from the flavor at all! Thanks for the recipe!

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