Buttermilk Oatmeal Pancakes are our favorite type of pancakes for breakfast.
Oats give a great taste and texture to them and buttermilk the fluffiness.
We like to eat them topped with maple syrup or agave with some fresh berries.
- to have a lighter version, you can substitute half of the butter by unsweetened applesauce.
- if you do not have buttermilk, you can make your own. Just add 1 tbsp of lemon or white vinegar in 1 cup of milk. Let it rest, at room temperature, for 5 to 10 minutes until the milk begins to curdle. Then it is ready to use in this recipe.
Recipe from le hamburger et le croissant
- 2 cups rolled oats
- 2 cups buttermilk
- ½ cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs, lightly beaten
- 1 stick of butter or ½ stick unsalted butter melted + 4 tbsp oil or unsweetened apple sauce
The day before:
- Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
- In a bowl mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Cover and set aside on the counter top.
The next day:
- Take the bowl of buttermilk and oats out of the fridge. Add the eggs, melted butter, oil/applesauce, vanilla extract to the oat mixture, and stir well. Add the bowl of dry ingredients, and stir to blend. The batter will be very thick.
- Warm two large nonstick skillets and brush (or spray) with vegetable oil. When it is hot put three scoop of batter (¼ cup). When the underside is nicely browned and the top looks set around the edges (takes 2-3 minutes), flip the pancakes. Cook until the second side has browned.
- Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
- Serve hot, top with maple syrup or agave and fresh berries.