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Buttermilk Oatmeal Pancakes

Buttermilk Oatmeal Pancakes

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Servings 4


  • 2 cups rolled oats
  • 2 cups buttermilk
  • ½ cup all-purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 stick of butter or ½ stick unsalted butter melted + 4 tablespoon 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.
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