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These Lighter Buttermilk Oatmeal Pancakes are great for starting your day.
My sons love to eat them during the school week. It is easy to prepare a batch and freeze the rest for the next days. They are quick to reheat in the morning and perfect with any kind of fruit and a drizzle of maple syrup.
Oats give a nice taste and texture to the pancakes. Buttermilk adds fluffiness. The fact to leave the oats soak overnight in the buttermilk allow to soften them.
If you do not have buttermilk in hands, 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 10 minutes until the milk begins to curdle. Then it is ready to use in this recipe.
Lighter Buttermilk Oatmeal Pancakes
- 2 cups rolled oats
- 2 cups buttermilk (*)
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, lightly beaten
- 1/4 cup butter (2 oz), melted
- 1 tsp vanilla extract (optional)
- vegetable oil for the pan
The day before (I prepare my mix of oatmeal and my dry ingredients in the evening, it saves me time in the morning):
In a medium bowl, combine the oats and the buttermilk. Cover and put in the fridge overnight.
In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and leave it on the countertop.
Take the bowl of buttermilk and oats out of the fridge. Add the eggs, melted butter, vanilla extract (optional) 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 over medium heat. Lightly oil the pan. When it is hot, pour batter into the skillet (1/4 cup batter for each pancake) and cook until the top bubbles and the edge look set (takes 2-3 minutes), flip the pancakes. Cook until the second side has lightly browned, or about 1 minute.
Regrease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to low-medium.
Serve hot, top with maple syrup and your favorite berry or fruit.
(*) 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 10 minutes until the milk begins to curdle. Then it is ready to use in this recipe.