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. Family favorite oatmeal pancake recipe.

Photography Credit: Elise Bauer

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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Links:

Blueberry buttermilk pancakes

Showing 4 of 54 Comments / Reviews

  • Anne

    This recipe did not work for me!
    Very runny batter, it was a complete mess. I tried 3 different pans/butter/oil but ended up tossing it all, bundling everyone up, and going out for breakfast.

  • 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!

  • Jeni

    Hi Elise, just wanted to say that we made these this morning. Used coddled milk and added a spoonful of brown sugar. The husband, the toddler and I all ate *way* too many!

  • 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?

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