Buttermilk Oatmeal Pancakes

For a wholesome and delicious breakfast, these Buttermilk Oatmeal Pancakes are the perfect choice. They’re light, fluffy, and packed with the goodness of oats. The buttermilk brings a subtle tang that pairs perfectly with the sweetness of brown sugar, while the mix of whole wheat and all-purpose flour gives them just the right texture.

Whether you’re enjoying a leisurely weekend breakfast or need something quick for busy mornings, these pancakes are a great go-to. They also freeze well, making them ideal for meal prepping. Serve them with butter, syrup, or fresh fruit for a simple yet satisfying start to your day.

Ingredients

• Quick-cooking oats
• Whole wheat flour
• All-purpose flour
• Baking soda
• Salt
• Brown sugar
• Egg
• Butter – I cook with salted butter.
• Buttermilk – Please use real buttermilk. If you don’t have buttermilk, mix 3/4 cups milk with a heaping spoonful of sour cream and whisk. Top up with milk to measure a full cup.

How To Make Buttermilk Oatmeal Pancakes

1. Combine the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. Stir until evenly mixed.
2. Whisk together the egg, melted butter, and buttermilk until smooth.
3. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Don’t overmix — the batter should have a few lumps.
4. Heat a greased cast-iron skillet or griddle over medium heat. Test the heat by adding a drop of water; it should sizzle immediately.
5. Pour about ⅓ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set. Flip and cook for another 2 minutes until golden brown.
6. Transfer the pancakes to a plate and keep them warm while cooking the remaining batter. Grease the skillet as needed between batches.

Step-By-Step Process

Chef Jenn’s Tips

• For extra texture and flavor, fold in some chopped nuts or fresh berries before cooking.
• Prefer sweeter pancakes? Increase the brown sugar to ½ cup or drizzle with maple syrup when serving.
• Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (93°C) oven until ready to serve.
• To make the pancakes even fluffier, let the batter rest for 5-10 minutes before cooking.

Recommended

Make It A Meal

Balance the sweetness of these pancakes with a savory side like Pulled Pork & Sweet Potato Hash. The smoky flavors from the hash complement the light, fluffy pancakes, creating a perfect brunch combination.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes by placing them in a single layer with parchment paper between each one. Seal them in a freezer-safe container or bag, and they’ll keep for up to 2 months. When ready to eat, reheat the pancakes in the toaster or microwave until warmed through.