Grandma'S Oatmeal Hot Cakes
Grandma's oatmeal hot cakes are hearty, flavorful pancakes combining oats, sweet corn, and a touch of sugar, perfect for a comforting breakfast for family and friends.
Ingredients
Instructions
- Mix together the buttermilk and oats in a large bowl and let stand covered in the refrigerator overnight.
- In the morning, stir in the sugar, melted shortening, and beaten eggs.
- Sift the flour, baking soda, salt, and baking powder together, then add to the oat mixture, stirring just enough to combine (lumps are okay).
- Add the canned corn last and gently fold it into the batter.
- Cook on a hot griddle or skillet until golden brown on both sides and serve warm.
Tips & Substitutions
For a richer flavor, consider using whole grain oats instead of regular oats. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. This recipe can also be made vegan by replacing eggs with flaxseed meal and using a plant-based milk alternative.
Serving Suggestions
These delicious hot cakes pair beautifully with maple syrup or fresh fruit for a delightful breakfast. For a savory twist, serve them alongside scrambled eggs or bacon. You can also complement them with a dollop of yogurt or a sprinkle of nuts for added texture. Consider browsing more American recipes for additional breakfast ideas.
Storage & Reheating
Store any leftover hot cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over low heat until warmed through. You can also microwave them for about 20-30 seconds, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Oatmeal Hot Cakes contains roughly 502 calories, with 10g protein, 70g carbohydrates, and 22g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (39% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2790mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of regular oats?
Yes, you can use quick oats, but the texture will be slightly different. Quick oats will make the batter smoother and may result in thinner cakes. If you prefer a heartier texture, stick with regular oats or even try steel-cut oats for a chewier bite.
How can I make these hot cakes gluten-free?
To make gluten-free oatmeal hot cakes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and any other ingredients used are also gluten-free. This will maintain the recipe's integrity while catering to gluten-sensitive individuals.
Can I freeze the hot cakes for later?
Absolutely! These hot cakes freeze well. Allow them to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag. When ready to eat, simply reheat from frozen in the toaster or oven until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).