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.

  • 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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  • Mike

    I made these according to instructions. As several others have said, they were a complete disaster. Runny, flat, tasteless – a pile of oatmeal with buttermilk running to the edges of the skillet. Should have tried a ½ batch instead of wasting all of these ingredients on the full recipe. The remaining “batter” was flushed. No offense to the author – she undoubtedly has more culinary expertise than I. It just didn’t work for me.


  • Susan

    Looking forward to making these !! In reading the comments, there are quite a few stating that they didn’t turn out. One thing to think of is that you may be using a different flour brand, which can make a huge difference. Not all flours are created equal!

  • 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!

  • 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!

  • Sandra

    Yum! Last night I soaked the old fashioned oats in the buttermilk and left them on the counter. This morning they quickly came together and were set for breakfast in about 15 minutes. The only thing I added was a couple tbsps of milk to thin out the batter a bit (thought it was a little thick). They definitely took a little longer to cook up on the griddle than regular pancakes would. They were by no means undercooked or mushy at all. I found them perfect and quite delicious. A nice change to regular pancakes and much healthier! I topped them with strawberries, blueberries, and maple syrup. Will make them again and again. Thank you!

  • Rebekah

    These are good, I think, but I’ll add some honey next time. I never have buttermilk on hand so I used a combination of yogurt and milk– this probably contributed to the overly tangy flavor. We really liked the pancakes’ texture though, so I’ll keep experimenting. :) Thanks!

  • Sharon

    I made these for a guest who requested oatmeal pancakes. I have a recipe that I usually use, but thought perhaps there was a better one out there. So I came across this one and I liked that there was more oatmeal than flour so decided to make them for her. These were so runny and flat that I was embarrassed to serve them. The guest did not complain and I gave her an opportunity to do so, but she was too sweet. They looked nothing like the photo. I followed the recipe to the letter. I would not make these again. I’ll go back to my own recipe. Sorry.

  • Sue

    I tried these for a Father’s day surprised and they didn’t work at all! We followed the recipe exactly but they just wouldn’t cook in the middle. So disappointed! Not sure what I did wrong. I used old-fashioned oats – could it maybe work better with Quick oats?

  • Jenny

    These were yummy! The texture was a little bit mushy but then they were already starting to burn so I didn’t cook them anymore but I would make them again.

  • ellina

    Hello Elise! I found this recipe yesterday, while in bed, and was feeling too lazy to get up and soak the oats. Today I woke up and had a craving for these, though, so I decided to give them a try anyway, in spite of the fact that, reading the comments, I knew the best way to go with these was to do them exactly as described. I had no buttermilk, so I used 1 cup plain yoghurt, 2 cups milk and 2 tblsp. lemon juice. I didn’t wait for the milk to go sour, but simply dumped in the
    (quick) oats, and microwaved on medium until the oats looked nice and swollen, and the mixture was creamy and warm. I then added the flour etc., and the eggs, beaten. I also added some cinnamon, and tweaked the leavener a bit: I used 1 tsp. baking powder and 1 tsp. baking soda. I then proceeded to cook the pancakes as normal. There weren’t too many air bubbles rising to the surface, as is the case with “regular” pancakes, but they baked just fine. The were light and chewy, and did have a “custardy” feel to them, although they were not undercooked. It was probably the creaminess of the oats. I would definitely try these again. Thanks for sharing!

  • anon

    Okay, today, I added 1 tsp of baking powder to the remaining 2/3 of the batter, and now they are no longer custardy!

  • TC

    I was really looking forward to these pancakes as well. I let the oats soak overnight in the buttermilk as directed, but I ended up with pancakes that were more custardy than cakey.

  • Nancy

    Hmmmm…. I was soooo looking forward to making these after having some incredible oatmeal pancakes at a restaurant, and finally got around to it a couple of weeks ago. Sadly, we didn’t enjoy these at all. Not sure what went wrong since I followed the recipe to a tee, but we all found the buttermilk taste too overpowering (sour tangy pancakes). Maybe soaking at room temp overnight soured the buttermilk too much?? Anyways, I’ve had great success with other recipes from this site, so I’ll ignore this little blip :)

  • 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!

  • Ann

    I followed the recipe just as it says and let the oatmeal in buttermilk sit over night and they were pretty bad. They did not cook thru well even after me making them as thin as possible. I love oatmeal, but not in this. So to all the others that had trouble, I could see why.

  • kateri

    Does anyone know if these would work OK with yogurt instead of buttermilk?

    Hi Kateri, This is a very precise recipe, that many have had trouble with when they didn’t follow it exactly. So, whereas you might be able to make oatmeal pancakes with yogurt, I would not attempt to do so by substituting the buttermilk in this recipe. ~Elise

  • Matt

    These pancakes are delicious. I make them all the time, and they are frequently requested by family and guests.

    They are nearly foolproof, and pretty healthy. I’ve had to use curdled milk (milk + vinegar / lemon juice). While that does the trick, I’ve found that the pancakes are much better the next morning if you use buttermilk. Texture is much improved.

  • Kitchen_Ketch

    Yummy! This is what I did:

    To avoid having too much, I reduced the recipe by a third. I found that I need slightly more flour however, so I added about an additional tablespoon. I also added about a tablespoon of sugar. I used a cast iron skillet to make them and believe that makes a huge difference when making pancakes! Next time, I think I will try to use milk to soak the oats. I found that the pancakes were a bit sour for my taste, with the strawberries you could hardly tell though! A keeper in my book :)

  • karen

    I made these a while ago and did not have good results. I did soak old fashioned oats and the mixture was so soupy! Now, I used powdered buttermilk, but I don’t think that would make that much of a difference, do you? I had to come back here to see if I wrote down the recipe wrong (as in, I should have used THREE cups of oats and TWO cups of milk…..) but, no, I wrote it correctly. Now I have a freezer full of these pancakes that no one will eat (the recipe made a ton!!! if I try it again, I will cut the recipe by 2/3 (one egg).

    I suspect that the use of powdered buttermilk is indeed the culprit here. Also make sure you are using Old Fashioned or Quick Quaker Oats, not instant. ~Elise

  • Natalie

    What a wonderful, healthy alternative to the usual pancake recipe! I made this for breakfast a week ago, and it was very quick and easy. I just put the soaked oats in the fridge overnight (I soaked them in kefir rather than buttermilk, because that was what I happened to have on hand), and the rest of the recipe came together quickly in the morning. I did end up adding a couple of tablespoons of sugar – the kefir made them a bit more sour than the buttermilk would have.

    I subsituted oat flour for wheat flour to make these wheat-free – I just blended oats in my blender for a minute or two to make oat flour and used that instead, and it worked perfectly.

    Thanks for a great breakfast recipe! I think this will become a weekend breakfast staple.

  • brenda

    I just made these pancakes this morning and they were good! I love how they are so healthy and easy to prepare too.

  • Nida

    I first read this recipe months ago, gave it a try (without bothering to let it sit overnight, and substituting milk for buttermilk) and got a horrible result of lumpy, undercooked, mushy pancakes. I left the rest of the batter in the fridge and tried again the next morning and they batch was better then.

    I made this the second time a few weeks ago, used buttermilk, and let the mixture sit overnight and they turn out beautifully. I usually make a lot, freeze them and then have them for breakfast a few times a week (I live alone). Yum!

  • sandy

    I’ve been cooking for nearly 50 years and the way to substitute for buttermilk is to put 1 T. white vinegar (or lemon juice) into a measuring cup and add milk to make 1 cup. Starting with 1 c. milk and adding 1 T. vinegar yields more than 1 cup liquid.

  • 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.

  • stephanie

    Can I substitute applesauce for the oil in this recipe? I bought this mix for pancakes many years ago and it had many of the common ingredients used in oatmeal pancake recipes and it was fantastic. They recommended a cooking method that used applesauce instead of oil and I used to make them in batches and take them with me for an afternoon snack, cold! I have not been able to find the mix for a long time and I have been trying to duplicate this recipe. Any help is appreciated, thanks.

    Hi Stephanie, This recipe is very particular, I do not recommend substituting applesauce for the oil. ~Elise

  • Kellie

    Do you think these would freeze well. I hate to give my kids store bought frozen breakfasts. Thanks!

    No idea! I’m not in the habit of freezing pancakes of any kind. But if you try it, let us know how it turns out. I don’t see why they wouldn’t freeze well. ~Elise

  • Keri

    I made these this morning and they were wonderful. We had them with sauteed peaches and maple syrup. My husband usually doesn’t like sweet breakfast items but enjoyed these.

    After looking at a few other oatmeal pancake recipes, I did add a spoonful of brown sugar to the batter, although I’m not sure what effect it had. Thanks for another keeper!

  • Michelle

    Can I substitute the oil with butter?

    You can try it. It’s only a tablespoon. ~Elise

  • Keith Law

    I made these this morning, and they were awful. I could see in advance that there were problems with the recipe, but figured I’d try it straight through once before tinkering. The problems:

    1. The acid/base ratio is all out of whack. Buttermilk is acidic, and is usually balanced with baking soda (a base) to provide lift. This recipe has baking powder, which is neutral because it contains an acid and a base and provides lift on its own when it gets wet and when it’s heated. However, in an acidic mixture, the leavening power of baking powder is reduced, and as a result, these cakes were kind of flat and dense. The overwhelming taste, meanwhile, was of buttermilk, not oats.

    2. There’s no sweetener. I’m not a big sugar guy, nor do I care for very sweet things for breakfast, but the lack of any sweetener left the cakes tasting flat.

    3. The inside was still wet and mushy even after the outsides were well cooked. I think this is tied to the first problem of bad chemistry.

    Hi Keith, if you made these this morning, you didn’t let the batter sit overnight as instructed? If that’s the case then that’s why it didn’t work for you. If you read through the comments and through the instructions, you’ll see that the batter absolutely needs to sit overnight. ~Elise

  • Sara

    I made these on Sunday- absolutely wonderful! I froze about half the batch and have been enjoying them every day for breakfast since.

  • kjill

    I didn’t have enough buttermilk so I used half skim milk and was only able to soak the oatmeal for about 6 hours so I did a microwave bit and soaked. They were good but not exceptional. From other comments I think this is a recipe that needs to be followed exactly – I particularly loved the chicken story. Cutting this down to 1/3 the recipe makes a nice amount for two servings as I ended up with just over a dozen 3 inch pancakes. I can easily buy one little carton of buttermilk just for this recipe and think using all buttermilk will help. I really like the use of such healthy ingredients as the buttermilk and large amount of oatmeal making something that is a treat actually pretty good for you.

  • Lottie

    I made these overnight, but used plain yogurt instead of buttermilk. I added 1/2 Tbsp cinnamon as well. My daughter loved them with apple sauce and Greek yogurt on top, though my husband thought them too tangy with maple syrup. Funny reversal of rolls!

    I want to try them again with real buttermilk. Lowfat buttermilk has only 98 calories per cup, despite the name.

  • Marg

    I made these for my granddaughter, who can’t eat dairy or wheat. I used rice milk with lemon juice in place of the buttermilk, added an extra egg and used 1 cup of spelt flour instead of the 1/2 cup of flour. She loved them!

  • SR

    Hi Elise,

    I tried this last night and it was so yummy ! The idea of soaked oats is amazing. I tweaked the recipe a bit though – Added chopped onions , tomatoes , grated carrots , cumin powder, with a bit of salt and paprika to the pancake batter along with soaked oats . Thank you ! :)

  • minnie99

    We made these this morning and enjoyed them very much. I sliced a banana and mixed it with the few fresh strawberries that I had. Very tasty!

  • Claudia

    They look so yummy ..i will try them. I have a question..has anyone ever substituded oat flour for either regular flour or bread flour? I was told that it can be done…any information would be appreciated

  • Anna

    Awesome recipe. I used the coddled milk for this recipe, and it turned out great! :)

  • Pandora

    After having decided to make these months ago, I finally got around to doing it. They are so good. I can’t believe I waited so long. I decided to make them at the last minute, so I nuked the buttermilk and oatmeal for a couple of minutes and let it set while I was getting the strawberries ready. I am sure an overnight soak would be better but in a pinch the microwave worked well. Thanks for sharing the recipe.

  • Jen S.

    If you would prefer to avoid purchasing fresh buttermilk, Saco Buttermilk Mix is a great substitute.

  • Elise Bauer

    Hi Lonnie, sounds like perhaps you could cook them longer? They will be a bit more oatmeal-ish and less cake-ish than a normal pancake, but they shouldn’t be mushy,.

  • Lonnie

    I made these today – yum! – but they were kind of mushy in the middle (sort of oatmeal consistency, actually)not cakey like most pancakes. Is that how they are supposed to be or did I do something wrong?


  • theda

    I wanted to short-cut this recipe so I served it with a 5 hour soak in butter milk… WRONG the pancakes were so bad my guests could not eat them… the next morning I thought I would cook some up for the chickens, while cooking the pancakes I noticed they looked so good.I gave them a try and WOW that was the best cake ever so be sure and follow the recipe. Thank-you

  • beth

    I made these Sunday, and they are now my favorite pancake. They really fill you up and I don’t feel any guilt eating them, no sugar! I also refrigerated the oats and buttermilk overnight. Thanks for another great recipe.


  • Michelle

    I added some blueberries and they turned out wonderfully. As for the buttermilk mixture, I covered and placed in the refrigerator overnight — still turned out great. Thanks for all your amazing recipes!

  • Elise Bauer

    Hi Soo – no idea on the calories, I never count.

    Hi Teresa – When Dee made these she covered the bowl with saran wrap and left it at room temp overnight.

  • Elise Bauer

    For those interested in a substitute for buttermilk, someone posted this in the comments on another recipe:

    Coddled Milk (substitute for Buttermilk Directly 1 cup=1 cup)

    1 cup milk (whole is best, works with fat-free though)
    1 tablespoon lemon juice or white vinegar

    Warm milk to room temperature (15 second in the microwave is enough). Then add the acidic lemon juice or vinegar and leave undisturbed for 15 minutes. The result is thicker and lumpy than milk and doesn’t taste too good straight but is great in baking and cooking. This recipe scales up and down perfectly.

  • Teresa

    Elise, when soaking the oats & buttermilk, do you refrigerate the mixture?

  • soo

    But how many calories would one of these pancakes have? Could you let me know?

  • 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?

  • 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.

  • 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.