Light, tender and fluffy Buttermilk Oatmeal Pancakes! Healthy whole grain pancakes for starting your day.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 - 6
- 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.
Calories: 315kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 502mg | Potassium: 371mg | Fiber: 3g | Sugar: 11g | Vitamin A: 430IU | Calcium: 185mg | Iron: 2.2mg