Oatmeal Buttermilk Pancakes
These pancakes turned out fluffy and fantastic. I made them a little healthier by replacing 1/2 cup of the all-purpose flour with whole wheat flour. Instead of tasting healthy, the oats and (optional) whole wheat just add character and depth to the familiar flavor of good buttermilk pancakes. The recipe indicates that it makes 8 pancakes. It found that the batter actually yielded twelve 5-inch pancakes, so each serving was a big, hearty stack of three. I give these pancakes the official Mr Breakfast Seal of Approval. (This recipe was submitted in 2007. It was tested and photographed in August 2014.)
- 2 cups all-purpose flour
1 cup oats (pulsed in blender or food processor to make oat flour)
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons light brown sugar
3/4 teaspoon salt
3/4 teaspoon baking soda
4 cups buttermilk
3 large eggs - lightly beaten
3 Tablespoons butter - melted and cooled
1 teaspoon vanilla
How To Make Oatmeal Buttermilk Pancakes
This recipes makes about 8 pancakes.
In a large bowl, whisk together the flour, oats, baking powder, sugar, salt and baking soda.
In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla.
Add the wet ingredients to the dry ingredients and mix well.
Allow the batter to stand at least 15 minutes before using so that the oats soften sufficiently.
Heat your griddle or large frying pan to medium-high heat and coat well with cooking spray.
Dollop batter out in 1/4 cup portions to create each pancake.
When the top of the pancakes are covered in bubbles and the edges are firm, flip the them over and cook the other side to golden brown.
Serve with butter and maple syrup, or your favorite topping.
Cooking Tip: If you don't have buttermilk, you can make a substitute by blending 3 and 3/4 cups of milk with 1/4 cup lemon juice. Let set 15 minutes and then stir. See more options in our recipe for Homemade Buttermilk.
A tasty buttermilk pancake with a heartier texture and added health benefits of oats.
Mr Breakfast would like to thank lizabeth for this recipe.
Recipe number 2149. Submitted 9/12/2007.