Oatmeal Buttermilk Pancakes

Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. Family favorite oatmeal pancake recipe.

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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

  • 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!

  • California Blonde

    Just tried this, and it was WONDERFUL.

    Like others, I didn’t have enough time to soak the oats overnight, but they were Quick Oats, and soaked for about 30 minutes. I also halved the recipe, using 1 egg & 1 egg white. They turned out perfect, very light and completely delicious with no sugar! This is our new best pancake.

  • kitchengrrl

    I made a variation on these this morning and am now typing up my variation to save because these were THE BOMB! However, I’m just now noticing that it says to soak the oats overnight. I did not do this, and they came out just fine. I did notice that they “grow” A LOT during cooking, and that they need a much lower temperature than is typical for pancakes. Mine cooked best when I only used about a 1/4 c of batter and when I had the heat down to about med low. Maybe it’s because I was making these in a thin non-stick pan on an electric range.
    My variation: I can’t use flour since my husband is gluten-intolerant, so I subbed 1/4 c rice flour and a 1/4 c coconut shreds for the flour. Also, I really wanted pineapple pancakes this morning (don’t know why, I’ve never even heard of them), so I threw a 20 oz can of pineapple chunks into the blender and pulsed it a few times. I only needed about 2/3 c coconut milk to come to 3 total cups of liquid. I also added 2 T dark brown sugar.
    Also, I think mine rose more because the other recipe I combined this with uses 1 T baking powder, 1/4 t baking soda and a 1/4 t salt.
    I ended up trying a little corner of my pancakes that missed a hit with the maple syrup, and I liked them even better free of syrup!

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