Oatmeal Pancakes

5 from 11 votes

Start your day with fluffy, hearty oatmeal pancakes – a surprisingly delicious and wholesome twist on a breakfast classic!

Prep Time5

Cook Time4

Total Time9

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Kara Cook

Ingredients

1 cup quick oats
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoon brown sugar
2 eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
2 cups buttermilk

Instructions

Whisk oats, flour, baking powder, soda, and salt in a small bowl. Set aside.
In a large bowl, whisk the brown sugar, eggs, oil, vanilla, and buttermilk.
Lightly stir the dry ingredients into the buttermilk mixture. Pour or spoon batter onto a medium-low skillet. Cook till lightly browned, then flip and cook on the second side.
Serve hot with butter and syrup, or your choice of toppings.

Video

Notes

Recipe tips.

The buttermilk adds great flavor to the pancakes. If needed, you can easily make your own buttermilk to use in the recipe.
Wait until bubbles form on the surface and the edges look set before flipping your pancakes. Flipping multiple times can deflate them and make them less fluffy.
Don't overmix the pancake batter. Stir the wet and dry ingredients together until just combined. A few lumps are okay.
Some favorite toppings include fresh fruit with Whipped Cream, drizzle of Maple Syrup or Buttermilk Syrup, Peanut butter, Nutella, and Strawberry Jam.

Prep ahead. The batter can be mixed up and stored covered in the fridge for 1-2 days. If needed, mix in another pinch or two of baking powder.

Store cooked pancakes in an airtight container for 3-4 days in the fridge or freeze them for up to 3 months. See How to Freeze Pancakes for tips.

Reheat. For the best texture are use a toaster for a slightly crispy exterior and fluffy interior, or for a larger batch, use an oven (covered loosely with foil). If you're in a hurry, heat in the microwave.

Nutrition