Oat-Buttermilk Pancakes
Oat-Buttermilk Pancakes offer hearty, nutritious breakfast with a hint of cinnamon, perfect for weekend mornings or a cozy brunch gathering.
Ingredients
Instructions
- Mix oatmeal and buttermilk in a small covered bowl. Refrigerate overnight.
- In the morning, add beaten egg to the mixture.
- Sift together dry ingredients: flour, wheat flour or cornmeal, salt, baking powder, baking soda, and cinnamon.
- Add dry ingredients to the oatmeal mixture and mix all until combined.
- Add vegetable oil and more liquid if needed to achieve desired batter consistency.
- Heat a lightly greased griddle over medium heat.
- Pour batter onto the griddle and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes until golden brown.
- Serve warm with toppings of choice.
Tips & Substitutions
For fluffier pancakes, let the batter rest for about 10 minutes before cooking. You can substitute whole wheat flour for the wheat flour if desired, or use almond flour for a gluten-free option. If you prefer a sweeter flavor, add a tablespoon of honey or maple syrup to the batter. To enhance the taste, consider mixing in some vanilla extract or using buttermilk instead of regular milk.
Serving Suggestions
Serve these pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt. They pair beautifully with a side of crispy bacon or sausage for a hearty breakfast. For a sweet twist, drizzle with honey or melted chocolate, or try them alongside Almond Chocolate Sticks(A New England Recipe) for a delightful brunch experience.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until warmed through. For a crispier texture, reheat them on a skillet over medium heat for a couple of minutes on each side. You can also freeze them, placing parchment paper between layers to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Oat-Buttermilk Pancakes contains roughly 108 calories, with 2g protein, 20g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 733mg per serving (32% 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 regular oats instead of quick oatmeal?
Yes, you can use regular oats, but the texture will be slightly different. If using regular oats, consider blending them into a finer consistency before mixing with buttermilk to achieve a similar texture to that of quick oatmeal.
How do I know when the pancakes are done cooking?
Look for bubbles forming on the surface and the edges appearing set before flipping. After flipping, cook until golden brown, which usually takes about 2 minutes. The pancakes should be fluffy and cooked through in the center.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Just give it a gentle stir in the morning before cooking, as the ingredients may settle. This makes for a quick breakfast option on busy mornings!
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).