Description
Fluffy and wholesome oatmeal pancakes made with old fashioned oats and buttermilk, perfect for a hearty breakfast. These pancakes combine the nutty texture of oats with a tender crumb, served best with butter and maple syrup.
Ingredients
Scale
Main Ingredients
- 1 cup old fashioned oats
- 1 ¼ cups buttermilk*
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon vanilla extract
- ⅔ cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For Cooking and Serving
- Butter for greasing griddle and serving
- Maple syrup for serving
Instructions
- Soften the Oats: In a large bowl, combine the old fashioned oats and buttermilk. Let the mixture sit at room temperature for 15 minutes to allow the oats to soften and absorb the buttermilk, which will create a creamy texture for the batter.
- Mix Wet Ingredients: To the oat and buttermilk mixture, add the sugar, egg, melted butter, and vanilla extract. Whisk everything together until the ingredients are fully combined and smooth.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and salt evenly over the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the batter until just combined. Be careful not to overmix to ensure tender pancakes. Set the batter aside while preheating the griddle.
- Preheat and Grease Griddle: Place a nonstick griddle or large skillet over medium-low heat. Generously grease the surface with butter to prevent sticking and to add flavor.
- Cook Pancakes: Using a ⅓ cup measuring cup or ice cream scoop, pour the batter onto the griddle, slightly spreading it as you pour for even thickness. Cook the pancakes until the edges look set and the bottoms are golden brown, about 2-3 minutes. Flip carefully and cook the other side until golden and cooked through, approximately another 2 minutes.
- Serve: Serve the pancakes warm, topped with butter and maple syrup to taste. Enjoy your hearty oatmeal pancakes fresh from the griddle.
Notes
- In a pinch, regular milk or a buttermilk substitute can be used, but you may need to add 2-3 more tablespoons of flour if the batter seems too thin.
- If your batter spreads too quickly when poured, add extra flour a tablespoon at a time until the batter thickens slightly.
- Use fresh buttermilk if possible for the best texture and flavor.
- Adjust griddle heat as needed to avoid burning while ensuring pancakes cook through evenly.
Nutrition
- Serving Size: 1 serving (approximately 2 pancakes)
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg
