Buttermilk Oatmeal Pancakes
Add Preferred SourceThese Buttermilk Oatmeal Pancakes are a hearty and flavorful way to start your day. Soft, fluffy, and packed with oats, they offer a satisfying texture with a touch of sweetness from brown sugar. The buttermilk adds a slight tang, while the blend of whole wheat and all-purpose flour creates the perfect balance of lightness and structure.
Whether you’re making them for a slow weekend breakfast or a quick weekday meal, they cook up beautifully on a griddle and pair well with butter, syrup, or fresh fruit. Make a batch ahead of time and freeze them for easy breakfasts throughout the week!
Ingredients
- Quick-cooking oats
- Whole wheat flour
- All-purpose flour
- Baking soda
- Salt
- Brown sugar
- Egg
- Butter – I cook with salted butter.
- Buttermilk – Please use real buttermilk. If you don’t have buttermilk, mix 3/4 cups milk with a heaping spoonful of sour cream and whisk. Top up with milk to measure a full cup.
How To Make Buttermilk Oatmeal Pancakes
- Combine the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. Stir until evenly blended.
- Whisk together the egg, melted butter, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
- Heat a greased cast-iron skillet or griddle over medium heat until hot enough that a drop of water sizzles on contact.
- Pour ⅓ cup of batter per pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges start to set.
- Flip and cook for another 2 minutes, or until golden brown on both sides.
- Transfer the cooked pancakes to a plate and keep them warm while cooking the rest of the batter. Grease the skillet as needed.
Step-By-Step Process
Chef Jenn’s Tips
- For extra flavor and texture, mix in chopped nuts or fresh berries before cooking.
- If you like a sweeter pancake, increase the brown sugar to ½ cup, or serve with maple syrup.
- Keep pancakes warm by placing them on a baking sheet in a 200°F oven while finishing the batch.
- To freeze leftovers, stack them with parchment paper in between and store in an airtight container for up to 2 months. Reheat in the toaster or microwave before serving.
Make It A Meal
Pair these pancakes with Pulled Pork & Sweet Potato Hash for a well-rounded breakfast. The savory hash balances the sweetness of the pancakes for a perfect meal.
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Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them with parchment paper between each pancake in a freezer-safe bag or container. When ready to eat, reheat in the toaster or microwave until warmed through.
Buttermilk Oatmeal Pancakes
Ingredients
- ½ cup quick-cooking oats plus 2 tablespoons
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup brown sugar
- 1 larg egg
- 2 tablespoons melted butter
- 1 cup buttermilk
Instructions
- Combine the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. Stir until evenly blended.
- Whisk together the egg, melted butter, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
- Heat a greased cast-iron skillet or griddle over medium heat until hot enough that a drop of water sizzles on contact.
- Pour ⅓ cup of batter per pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges start to set.
- Flip and cook for another 2 minutes, or until golden brown on both sides.
- Transfer the cooked pancakes to a plate and keep them warm while cooking the rest of the batter. Grease the skillet as needed.
Notes
Chef Jenn’s Tips
- For extra flavor and texture, mix in chopped nuts or fresh berries before cooking.
- If you like a sweeter pancake, increase the brown sugar to ½ cup, or serve with maple syrup.
- Keep pancakes warm by placing them on a baking sheet in a 200°F (93°C) oven while finishing the batch.
- To freeze leftovers, stack them with parchment paper in between and store in an airtight container for up to 2 months. Reheat in the toaster or microwave before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
