Buttermilk Oatmeal Pancakes

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Buttermilk Oatmeal Pancakes are the perfect blend of hearty oats and tangy buttermilk, creating a fluffy, wholesome breakfast. Ideal for busy mornings or a relaxing brunch, these pancakes offer a deliciously satisfying start to your day.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, brunch

Cuisine: American

Keyword: Buttermilk Oatmeal Pancakes, buttermilk pancakes, fluffy pancakes, oatmeal pancakes

Servings: servings

Calories: 202kcal

Author: Chef Jenn

Ingredients

½ cup quick-cooking oats plus 2 tablespoons
½ cup whole wheat flour
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
⅓ cup brown sugar
1 large egg
2 tablespoons melted butter
1 cup buttermilk

Instructions

Combine the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. Stir until evenly mixed.
Whisk together the egg, melted butter, and buttermilk until smooth.
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.
Heat a greased cast-iron skillet or griddle over medium heat. Test the heat by adding a drop of water; it should sizzle immediately.
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.
Transfer the pancakes to a plate and keep them warm while cooking the remaining batter. Grease the skillet as needed between batches.

Notes

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.

Nutrition