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 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.
- 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.
- 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
- 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.
Recipe adapted from Bon Appetit Fast Easy Fresh.