Oatmeal Pancakes Recipe With Buttermilk

oatmeal buttermilk pancakes

Oatmeal pancakes are a protein-packed breakfast that makes the perfect start to give any breakfast or brunch that special touch. These delectable beauties are heartier and more filling with buttermilk than ordinary pancakes and can be whipped up fairly quickly. Adding some maple syrup, fresh fruit, jam or just sprinkling confectioners’ and a pat of butter on a few hot pancakes always brings out smiles.

I recommend making smaller pancakes. The reason is that unlike plain flour pancakes, the oatmeal pancakes are thinner when making a huge size as I discovered when I made these for my guy for the first time. Using a one-fourth cup of the batter per pancake is easier for flipping them over than one larger as well as for how much higher and puffy they tend to grow.

You really won’t believe how simple this recipe for my oatmeal pancakes is. Basically, you just combine, then sift, pour, and then fry.

Something else that you will love about my oatmeal pancakes is how equally delicious they taste when reheated in the microwave. If you ever reheated ordinary pancakes in the microwave, you know they don’t taste the same as when fresh. However, this recipe will pleasantly surprise you when you have any leftovers.

The next time that you are in the mood for pancakes, I hope that you print out my oatmeal pancakes recipe because it is one of my family’s favorite pancakes. If you like a change and adore pancakes, you might also want to try my cinnamon pancakes, buttermilk pancakes, and lemon pancakes with mango sauce as well as my banana French toast recipes.

Oatmeal Pancakes

2 cups of quick oats, uncooked
½ teaspoons of baking soda, leveled
2 ½ cups of buttermilk
1 cup of sifted flour
2 teaspoons of baking powder, leveled
1 teaspoon of salt
2 tablespoons of sugar
1/3 cup of canola oil + 1 tablespoon for frying
2 large eggs, beaten with a fork

In your mixing bowl, add the oats and soda to the buttermilk. Allow this to rest for five minutes.

In another mixing bowl, sift the flour, baking powder, salt, and sugar together.

After the five minutes are up, add the dry mixture, oil, eggs to the oat mixture. Stir until everything is combined.

Add some oil (about a tablespoon) to your griddle or frying pan and heat before pouring in one-fourth cup of batter per pancake.
Cook until golden brown, turning only once.

Serve hot with your choice of topping.

ENJOY!

Oatmeal Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
These delectable oatmeal pancakes are heartier and protein-packed goodness with buttermilk for a wonderful addition to breakfast.
Course: blueberry quick breads, Breakfast, brunch, quick bread
Cuisine: American
Keyword: how to make oat pancakes, oatmeal buttermilk pancakes, oatmeal pancakes
Servings: 4
Ingredients
  • 2 cups of quick oats uncooked
  • ½ teaspoons of baking soda leveled
  • 2 ½ cups of buttermilk
  • 1 cup of sifted flour
  • 2 teaspoons of baking powder leveled
  • 1 teaspoon of salt
  • 2 tablespoons of sugar
  • 1/3 cup of canola oil + 1 tablespoon for frying
  • 2 large eggs beaten with a fork
Instructions
  1. In your mixing bowl, add the oats and soda to the buttermilk. Allow this to rest for five minutes.
  2. In another mixing bowl, sift the flour, baking powder, salt, and sugar together.
  3. After the five minutes are up, add the dry mixture, oil, eggs to oat mixture. Stir until everything is combined.
  4. Add some oil (about a tablespoon) to your griddle or frying pan and heat before pouring in one-fourth cup of batter per pancake.
  5. Cook until golden brown, turning only once.
  6. Serve hot with your choice of topping.
  7. ENJOY!
Recipe Notes

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