Oatmeal Buttermilk Pancakes

May 9, 2011 · 4 comments

Oatmeal Buttermilk Pancakes

This recipe is from my mother. My family has come to look forward to these when we visit. You can use this recipe in the waffle iron, too!

  • 2 cups old-fashioned oats
  • 1/2 cup whole wheat flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 teaspoon vanilla

  • Combine the dry ingredients (oats through salt) in a large bowl. Whisk the buttermilk, eggs, oil and vanilla in another bowl. Combine wet and dry ingredients and mix until just blended. The batter will be lumpy. Let the batter stand at least 2 hours or over night to allow the oats to soften.
  • Heat a skillet over high heat for a minute or two, then turn down to medium-low. Spray skillet with cooking spray and cook pancakes on medium-low.
  • Quick Tips:
  • 1. I prefer to use old-fashioned oats, not the quick cooking kind. It’s all about the texture. If you only have quick cooking oats in your pantry, they’ll work just fine.
  • 2. If you don’t have buttermilk, you can use regular milk. Or, if you are feeling like conducting a minor science experiment, you can make your own buttermilk using regular milk by adding a tablespoon of white vinegar or lemon juice per cup of milk. For this recipe, you would need 2-1/2 tablespoons of vinegar or lemon juice and 2-1/2 cups of milk.
  • 3. To reduce the fat content, substitute unsweetened applesauce for the oil. You won’t miss it. I swear.
  • 4. If you really want to make these a true weekend splurge, add chocolate chips, nuts or fresh berries.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 16 pancakes or 4-5 large waffles

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{ 4 comments… read them below or add one }

Sue Huml June 11, 2012 at 8:34 pm

Hello Alicia
These pancakes look and sound really yummy. Does the 1 tsp baking soda keep the batter “fluffy” enough when soaking overnight? It seems like such a heavy mixture to sit for hours and still cook up light enough for pancakes (I usually make 100% whole wheat) .

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Alicia June 13, 2012 at 2:33 am

Yes, it does the trick! Sometimes I even grind up oats very fine and use them in place of flour. I hope you enjoy.

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Leigh Nickoll June 12, 2012 at 4:07 am

These sound really yummy and healthy. I was wondering if I should refrigerate the mixture when it is soaking overnight.

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Alicia June 13, 2012 at 2:34 am

Yes, most definitely because of the eggs and buttermilk. Cover it too. Enjoy!

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