Try these easy buttermilk Oatmeal Pancakes for a fiber rich healthy change of pace.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes plus resting time
Yield:18 pancakes 1x
1 3/4 cup buttermilk warmed to room temperature
2 large eggs lightly beaten
2 tablespoons butter melted
1 ½ cups flour
1 cup old fashioned rolled oats
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 tablespoon vegetable oil
In a medium bowl whisk together the buttermilk, eggs, and melted butter. In a large bowl whisk together flour, oats, sugar, baking powder, baking soda and salt. Add the milk mixture to the flour mixture and stir just until combined. Let the batter rest for 30 minutes.
Heat the griddle or the skillet to medium heat. Brush the griddle with vegetable oil. Pour 1/3 cup batter onto the griddle. Cook until small bubbles appear on the top of the pancake and it is golden brown on the bottom. Flip and cook until browned on the other side. Serve warm with real maple syrup.
For optimum texture and health benefits use old fashioned rolled oats.
Warm your buttermilk and eggs to room temperature.
Protip – save some money and make your own buttermilk at home. Simply add 2 tablespoons lemon juice or white vinegar to a large measuring cup.Then fill the measuring cup up to the 1 3/4 cup line with milk and stir to combine. Let sit for 5 minutes and then proceed with the recipe.
Mix the ingredients just until incorporated. Pancakes can become tough if overmixed.
To reheat non frozen pancakes in the microwave place 2-3 pancakes on a microwave-safe plate. Cook in the microwave at 60% power for about 20-30 seconds. If frozen increase the time to 30-60 seconds.
Store leftovers in a zipper bag in the refrigerator for up to 4 days.
Freeze for up to 2 months in heavy duty freezer bags.
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