Oatmeal Buttermilk Pancakes
Delicious oatmeal buttermilk pancakes with raisins and a hint of cinnamon, perfect for a wholesome breakfast that appeals to both kids and adults alike.
Ingredients
Instructions
- The night before, mix oats and buttermilk and refrigerate.
- In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Add the lightly beaten eggs and margarine to the oat and buttermilk mixture; stir well.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in raisins.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour batter onto the griddle to form pancakes of your desired size.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with toppings of choice.
Tips & Substitutions
For a creamier texture, let the oat and buttermilk mixture sit overnight as instructed. If you want to make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free blend. For added flavor, consider mixing in some vanilla extract or a dash of nutmeg. Adding berries like blueberries or sliced bananas can elevate these pancakes further, making them a delicious part of your breakfast spread.
Serving Suggestions
Serve these oatmeal buttermilk pancakes warm with your favorite toppings like maple syrup, fresh fruit, or yogurt. They pair beautifully with Early Bird Coffee Cake for a delightful brunch spread. Consider adding sides like crispy bacon or scrambled eggs for a complete breakfast experience that will satisfy everyone at the table.
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. If using a microwave, heat in 30-second intervals until warmed through. You can also reheat them in a skillet over low heat for that freshly-made taste.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Buttermilk Pancakes contains roughly 418 calories, with 11g protein, 76g carbohydrates, and 10g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (40% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2078mg per serving (90% 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 make this recipe vegan?
Yes, you can make a vegan version by substituting the buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice. Replace the eggs with flaxseed meal or a commercial egg replacer. The margarine can be swapped for coconut oil or a vegan butter alternative.
Can I freeze these pancakes?
Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in a freezer-safe bag or container and store for up to 2 months. When ready to eat, simply reheat in a toaster or microwave for a quick breakfast.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with other dried fruits like chopped dates, cranberries, or apricots. Fresh fruits like blueberries or diced apples can also be a delicious alternative, adding moisture and flavor to the pancakes. Adjust the quantity based on your preference.
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).