Homemade Oatmeal Buttermilk Pancakes

Yield: 8

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Soft and fluffy homemade oatmeal buttermilk pancakes. Topped with butter and syrup.

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Ingredients

• 1 to 1 1/2 cups of all-purpose flour
• 3/4 cup of oats
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 eggs
• 2 cups of buttermilk
• 1/4 cup melted butter
• 1/2 teaspoon of vanilla

Instructions

Combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Yields: about 8 medium size pancakes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 9.86gSaturated Fat: 5.17ggTrans Fat: 0gCholesterol: 62.35gmgSodium: 349.06mgmgCarbohydrates: 31.15ggFiber: 2.19ggSugar: 3.13ggProtein: 8.29gg

Nutrition information isn’t always accurate.

 HOMEMADE OATMEAL BUTTERMILK PANAKES

 A quick and easy recipe for homemade oatmeal buttermilk pancakes. Who doesn’t love pancakes for breakfast… or dinner?  My family sure loves homemade oatmeal buttermilk pancakes and that is what my kids want every morning for breakfast. My husband first made this recipe on the weekends for us and now I can have this served up in no time. If you are looking for an easy and delicious pancake recipe from scratch, you have found it! These are soft fluffy and very simple to make

 PANCAKE RECIPE

1 to 1 1/2 cups of all-purpose flour
3/4 cup of oats
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
2 cups of buttermilk
1/4 cup melted butter
1/2 teaspoon of vanilla

Combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupful onto a greased hot griddle.

        The batter should be slightly lumpy and should pour easily but not be runny. If it’s too thick add a tablespoon of milk at time or if it’s to runny add more flour.

I use a griddle, but a nonstick or cast-iron skillet will work too.

          Spray the pan with nonstick cooking spray or use a pat of butter and make sure the butter is evenly distributed on the pan before making the first batch.  Turn when bubbles form on top; cook until the second side is golden brown. Yields: about 8 medium size pancakes.

Tips

Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.

Make pancakes with whole wheat flour. Top each serving with 1/4 cup strawberry yogurt arid 1/2 cup sliced fresh strawberries.

Don’t overmix. Why? The gluten in the flour starts to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. Tough gluten makes for tough pancakes. If your batter has lumps, that’s fine; they’ll cook out on the griddle. 

Cooking Tips

Use a ladle, measuring cup, or squeeze bottle to portion out the batter. Make a small test pancake first to check the heat of your pan; adjust the temperature up or down as needed. If your pancake is burnt on the outside and raw on the inside, turn down the heat.

A pancake is ready to be flipped over when it’s dry around the edges and bubbles have formed over the top. Yes, you can peek to see if the bottom is golden brown before you flip it. Note that the second side will cook more quickly than the first.

After you’ve flipped your pancake, don’t press it down with your spatula. Pressing will not make it cook any faster, and you’ll undo all the effort you’ve made to achieve fluffy, light, perfect pancakes in the first place.

BUTTERMILK

If you don’t have buttermilk on hand, you can make it by using 2 tablespoons of white vinegar and then adding milk up to the 2 cups line (so yes, you will be adding a little bit less than a full 2 cups of milk). Stir to combine, then let the mixture rest for at least 5 to 10 minutes before using.

The final texture should appear somewhat separated on top and some light curdling. Even if you don’t see a significant change in appearance, the acidity is present, and your buttermilk should work as designed.

Substitutions: