Oatmeal Pancakes

Stack of pancakes topped with butter and syrup.

These Oatmeal Pancakes are loaded with whole grains and they bake up fluffy and soft. A delicious and hearty way to start your day!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 294kcal

Author Allison - Celebrating Sweets

Ingredients

1 cup old fashioned oats
1 ¼ cups buttermilk*
2 tablespoons granulated sugar
1 large egg
2 tablespoons unsalted butter melted
¾ teaspoon vanilla extract
⅔ cup all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
butter for serving and greasing griddle
maple syrup for serving

Instructions

In a large bowl, combine oats and buttermilk. Allow to sit at room temperature for 15 minutes for the oats to soften.
Add sugar, egg, melted butter, and vanilla to the oat mixture. Whisk until combined. Sprinkle the flour, baking powder, and salt over the top and mix with a rubber spatula or wooden spoon until combined. Be careful not to over mix. Set aside while you preheat your griddle.
Place a nonstick griddle over medium-low heat. Generously grease the griddle with butter. Using a ⅓ cup measuring cup (or an ice cream scoop), 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.

Notes

*In a pinch you can use regular milk or a buttermilk substitute. You will likely need to increase the flour (see below). I highly recommend regular buttermilk, if possible.

**If your batter seems thin (it spreads quickly when scooping it onto the griddle), you can stir in an additional 2-3 tablespoons of flour. This might be necessary if using a substitute for the buttermilk that is thinner than actual buttermilk.

Nutrition