Combine two of everyone’s favorite breakfast foods – oatmeal and pancakes! This Oatmeal Buttermilk Pancakes Recipe will have the whole family coming back for seconds! Enjoy them for a hearty breakfast OR breakfast-for-dinner is always a favorite too!
Do you love both oatmeal and pancakes for breakfast? Then try this mouth watering recipe for oatmeal buttermilk pancakes and be prepared to come back for seconds and thirds!
Two of our family’s favorite things for breakfast are oatmeal and pancakes. I think they are a favorite because they are so versatile. Oatmeal can be eaten plain or with butter, various fruits, syrups, sugars and milk. Pancakes are the same way. They can be eaten with the traditional butter and maple syrup, or if you are in my family, you eat every pancake with peanut butter and/or Karo syrup. Since oatmeal and pancakes are both hearty and delicious breakfast meals, what better thing than to combine them into one amazing recipe?
You will just need basic pancake ingredients – flour (white and wheat), sugar, salt, baking powder, buttermilk, eggs, vanilla, and of course oats.
To make buttermilk, add about 1 tablespoon of vinegar into a measuring cup and then fill with the amount of milk you need, for these pancakes, that is 2 1/4 cups. Let the milk set for a couple minutes and it will curdle and turn to buttermilk. You can, of course, buy buttermilk if you want. And you can also use plain milk in these pancakes, either way, they are delicious.
Mix together the dry ingredients and then make a well in the center for the wet ingredients. Stir together until combined. The batter may be lumpy.
Preheat an electric skillet to 350 degrees, griddle or heat a pan on medium-high heat on the stove. Using a 3 tablespoon scoop, pour the batter in the skillet and heat 4-6 minutes on each side until medium brown.
Just look at the color of these golden brown pancakes. Not only are they beautiful to look at, they are filling, as well. Sometimes, when making only pancakes for breakfast, I find my family is hungry soon afterward. Adding oatmeal to these pancakes adds a wonderful texture and a depth of flavor you won’t find in the typical plain pancake recipe. I find even my biggest eaters are satisfied after just a few of these mouth watering morsels.
Top these pancakes with a creamy scoop of fresh churned butter and warm maple syrup. Stand back and look at the beauty of this stack (if you can keep everyone from devouring it). Then savor each amazing bite. I promise you, you will never be the same after trying this recipe. Oatmeal and pancakes. Who knew, it would be a marriage made in heaven.
Do you LOVE pancakes? Don’t miss our other Pancake Recipes!
- 1¼ cups quick cooking oats
- ¾ cup all purpose flour
- ½ cup whole wheat flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 eggs
- 2¼ cups milk
- 1 teaspoon vanilla
- In a large bowl, mix oatmeal, flours, sugar, baking powder and salt.
- Make a well in the center of the bowl.
- Add eggs, milk and vanilla.
- Stir until moistened. Batter can be lumpy.
- Spray your skillet with cooking spray.
- Preheat to 350 degrees for an electric skillet or medium-high heat on the stove top.
- Using a 3 tablespoon scoop, pour batter in skillet and heat 4-6 minutes on each side until medium brown.
- Serve with butter and maple syrup or your favorite topping.