Light, tender and fluffy Buttermilk Oatmeal Pancakes! Healthy whole grain pancakes for starting your day.
My new favorite way to consume oats: stacked high, slathered with salted butter, and dripping with syrup. Best. Breakfast. Ever.
We’re already back to school around here. Crazy, right?! Summer went by in the blink of an eye, and now I’m packing lunches, meal prepping, and whipping up easy breakfasts for busy mornings.
MORE BREAKFASTS: APPLE CINNAMON OATMEAL – BERRY BAKED OATMEAL – OVERNIGHT OATS – BANANA PANCAKES
We usually only have pancakes on weekend mornings, but since these Oatmeal Pancakes are nutritious and protein-packed, I feel good about giving them to my kiddos on school days. I whip up a batch on Sunday, and we reheat them as needed during the week.
These pancakes are moist and tender, and you would never guess that they are loaded with whole grains, fiber, and protein.
Oatmeal Pancakes
- Oats: Oats make these pancakes hearty, filling, and comforting. Although you would think the oats (2 whole cups of them!) would make these pancakes dense, they are surprisingly light and tender. Plus, with all those oats in here, I can actually feel good about eating these.
- Buttermilk: This is the star of this recipe. We use a whole lot of it – 2 1/2 cups! The buttermilk softens and tenderizes the oats and it makes these pancakes moist and fluffy. In an absolute pinch you can use my Buttermilk Substitute, but I recommend using actual buttermilk if you can.
- Flour: Oats are our primary dry ingredient, but there is a bit of all purpose flour in here too. The flour helps hold everything together and it lightens any heaviness from the oats.
- Butter: Melted butter in the batter and plenty of melted butter for greasing your griddle. Optional: extra salted butter slathered on top of your pancakes. The best pancakes are made with butter. It’s a fact.
- Vanilla: I rarely make pancakes without vanilla extract. Vanilla adds a sweet and cozy underlying flavor to these Oatmeal Pancakes.
Start by soaking the oats in buttermilk for 10 minutes. Then add the remaining wet ingredients, whisking to combine. Add the the flour, leaveners, and salt, and give it a couple stirs.
Oatmeal Pancake Flavors:
This recipe is a blank canvas that you can play around with. Here are several other flavors to try:
Blueberry Oatmeal Pancakes: Drop a few blueberries onto the pancake batter as you place it on the griddle.
Banana Oatmeal Pancakes: Stir chopped walnuts or pecans into the batter and serve the pancakes with sliced bananas.
Chocolate Chip Oatmeal Pancakes: Stir your favorite chocolate chips into the batter.
Oatmeal Raisin Pancakes: Add cinnamon and nutmeg to the batter and serve the pancakes topped with raisins and walnuts.
Berry Oatmeal Pancakes: Top the pancakes with berry preserves and fresh berries.
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Oatmeal Pancakes
Ingredients
- 2 cups instant or old fashioned oats, I prefer instant
- 2 1/2 cups buttermilk, divided
- 2/3 cup all purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
Instructions
- In a large bowl, combine oats and 2 cups of buttermilk. Allow to sit at room temperature for 10 minutes.
- In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.
- Add eggs, melted butter, vanilla and remaining 1/2 cup buttermilk to the oat mixture. Whisk until combined. Add flour mixture and stir with a rubber spatula until just combined, being careful not to over mix. Set aside while you preheat your griddle.
- Place a nonstick griddle or skillet over medium-low heat. Generously grease the griddle with butter. Using a 1/3 cup measuring cup, drop/pour the batter onto the griddle, slightly spreading it as you pour it. Cook until golden brown, then flip and continue cooking until cooked through.
Nutrition
Tried this recipe?Leave a comment and rating below!Recipe adapted from Bon Appetit Fast Easy Fresh.
Meredith
We love making pancakes for breakfast on the weekend and I am so excited to try these delicious looking oatmeal ones! Pinning!!
Claudia Lamascolo
I just bought oatmeal and was looking to see what I can make with it! This is perfect timing . I am going to try them tomorrow thanks
kim
Love trying new pancake recipes and will be making these for sure! Can’t wait!
Sandi
Oatmeal Pancakes are a favorite of ours. We always try to achieve a fluffy recipe.
Sarah Walker Caron
What a great idea to soak the oats first! These pancakes look so good. Can’t wait to try the recipe.
Sarah
Hi! I was just wondering how many pancakes constitute a serving for the nutritional information? Thanks-they were delicious!
Celebrating Sweets
The nutrition facts are for one fifth of the recipe. That should be about 3 small/medium sized pancakes. Glad that you enjoyed them!
Lewis Johnson
That looks insanely good.
Mackenzie
I just made these and I had much more success using a silver dollar-size. When they were larger than the size of my spatula they fell apart when I tried to flip them. I cooked them on medium heat.
Shaye
These were awesome! I substituted gluten free all purpose flour in the recipe and it still turned out perfect! Cooking with gluten free flour is always a gamble. This will be my go to recipe for pancakes. No more expensive gluten free pancake mix for me! I wish I knew how to tweak it for waffles.
Celebrating Sweets
I’m so glad that worked out. Thanks for taking the time to comment. 🙂
Suzanne Du Rée
I just tried the recipe, cutting it in half – approximately, leaving out the vanilla entirely. I added berries on the side and drizzled a bit of bourbon barrel-aged maple syrup over the top. I was only able to eat three of the pancakes – very tasty and filling. My question now is, what to do with the rest of the batter? Can I freeze it?
Allison
Hi, Suzanne. I would not recommend freezing the batter, but you can absolutely cook the remaining batter and freeze the leftover pancakes. Reheat the pancakes in the oven or microwave as needed. Thanks for stopping by. 🙂