Oatmeal Pancakes I

Whole Grain Pancake

Oatmeal Pancakes I

Oatmeal Pancakes I
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    30 mins
  • SERVING
    5 People
  • VIEWS
    190

Start your day with these delightful oatmeal pancakes, a hearty and wholesome twist on a breakfast classic. The buttermilk adds a tangy depth, while the oats provide a satisfyingly chewy texture. Perfect with a drizzle of maple syrup or a dollop of fresh fruit.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    101 mg
  • Fiber
    4 g
  • Protein
    10 g
  • Saturated Fat
    7 g
  • Sodium
    471 mg
  • Sugar
    8 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 15 mins In a large bowl, combine the rolled oats and buttermilk. Let the mixture sit for 15 minutes to allow the oats to soften. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View 5 mins After 15 minutes, add the eggs, melted butter, flour, sugar, baking powder, and baking soda to the oat mixture. Stir until just combined; avoid overmixing for the fluffiest pancakes. (Prep time: 5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Preheat a lightly oiled griddle or large frying pan over medium-high heat. A non-stick surface is recommended. (Prep time: 2 minutes)

Image Step 04
04 Step

Recipe View 1 mins Pour 1/4 cup of batter onto the hot griddle for each pancake. (Cook time: 1 minute)

Image Step 05
05 Step

Recipe View 5 mins Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface. (Cook time: 4-6 minutes)

Image Step 06
06 Step

Recipe View 2 mins Serve immediately with your favorite toppings, such as maple syrup, fresh berries, or whipped cream. (Prep time: 2 minutes)

For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
These pancakes are also delicious with chopped nuts or chocolate chips added to the batter.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or frying pan.

Fidel Mayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 63 Ratings)
Total Reviews: (4)

  • Mable Hilll

    Aug 21, 2024

    I added blueberries to the batter, and it was a fantastic addition!

  • Trevion Doyle

    Aug 18, 2024

    I substituted almond flour for all-purpose flour, and they turned out great! A good gluten-free option.

  • Meda Stoltenberg

    May 23, 2024

    The buttermilk makes these pancakes so fluffy and delicious. I'll definitely be making these again!

  • Kaitlin Koepp

    Dec 10, 2023

    These pancakes are so easy to make and taste amazing! My kids love them!

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