Oatmeal Pancakes

Make a batch of these easy buttermilk Oatmeal Pancakes for a fiber-rich healthy change of pace. So quick and easy, they will quickly become a family favorite.

Course Breakfast

Cuisine American

Keyword how to make oatmeal pancakes, oatmeal pancake recipe, oatmeal pancakes recipe, oatmeal protein pancakes

Prep Time 10

Cook Time 20

Servings pancakes

Calories 95kcal

Author Beth Pierce

Ingredients

1 3/4 cup buttermilk warmed to room temperature
2 large eggs lightly beaten
2 tablespoons butter melted
1 ½ cups all purpose flour
1 cup old fashioned rolled oats
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1/2 tablespoon vegetable oil

Instructions

In a large bowl, whisk together the buttermilk, eggs, and melted butter. In a medium bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla extract, and salt. Add the flour mixture to the buttermilk 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 pure maple syrup or whipped cream.

Notes

For optimum texture and health benefits, use old-fashioned rolled oats, not steel-cut oats.
Warm your buttermilk and eggs to room temperature.
Protip - save some money and make your own buttermilk at home. Simply add 2 tablespoons of 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.
For flavor variations, add chocolate chips, mashed bananas, blueberries, peanut butter, or strawberries.
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. Store leftovers in a zipper bag in the fridge for up to 4 days. Reheat in the toaster, toaster oven, or microwave.
Freeze for up to 2 months in heavy-duty freezer bags. See below for more freezing tips.

Nutrition