Buttermilk Oatmeal Pancakes
These 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.
