These made-from-scratch buttermilk Oatmeal Pancakes are light and fluffy. They contain a healthy dose of old-fashioned rolled oats, which results in healthier pancakes with more vitamins, protein, antioxidants, and fiber.
Enjoy these with fresh berries, Greek yogurt, and hot coffee for your Sunday morning breakfast or brunch; you will think you died and went to heaven. If you like this recipe, try my banana nut bread, overnight steel-cut oats, yogurt parfaits, and oatmeal biscuits.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Buttermilk: To save money, make your buttermilk at home. Add 2 tablespoons of lemon juice or white vinegar to a large measuring cup. Then, fill the cup to the 1 3/4 cup line with milk and stir to combine. Let it sit for 5 minutes, and then proceed with the recipe.
- Butter: Unsalted or salted.
- Rolled oats: For optimum texture and health benefits, use old-fashioned oats, not steel-cut oats or quick oats.
- Vanilla extract: For the best flavor, use the pure stuff.
- Oil: Vegetable or safflower.
How to make Oatmeal Pancakes
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk together the buttermilk, egg, and melted butter in a large bowl. Then, in a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla extract, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Do not over-mix, as this can make the pancakes tough. Cover the bowl with a dry towel and let the batter rest for 20-30 minutes.
Heat the griddle or the pan over medium heat. Coat with cooking spray. Pour 1/3 cup pancake batter onto the griddle and cook until tiny bubbles appear on the top of the pancake. Flip and cook until browned on the other side. For best results, serve warm with real maple syrup or fresh fruit.
Preparation Tips
- Warm your buttermilk and eggs to room temperature.
- Mix the ingredients just until incorporated. Pancakes can become tough if overmixed.
- Add chocolate chips, mashed bananas, blueberries, peanut butter, or strawberries for flavor variations.
- Freeze for up to 2 months in heavy-duty freezer bags. See below for more freezing tips.
Storage and Reheat
Store leftovers in a zipper bag in the fridge for up to 4 days. Reheat in the toaster, toaster oven, or microwave.
To reheat non-frozen pancakes in the microwave, place 2-3 pancakes on a microwave-safe plate. Cook at 60% power in the microwave for about 20-30 seconds. If frozen, increase the time to 30-60 seconds.
Frequently Asked Questions
Either the pan was too hot, or you flipped them too soon. Cook until golden brown on both sides.
To freeze these and other pancakes, wait until they cool completely, then lay them in a single layer without touching them on a parchment paper-covered baking sheet. Place in the freezer on a level, flat spot until frozen. This process is known as flash freezing. This process prevents the pancakes from sticking together when combined in a freezer bag or container.
This, in turn, gives you the choice of removing and reheating as many pancakes as you like. Once frozen, transfer to zipper freezer bags, remove as much air as possible, and freeze for up to 2 months. Reheat frozen pancakes in the microwave at 60-70% power for 30-60 seconds, depending on how many are in a stack. If still chilly, flip the stack and heat it at a reduced power for 15-20 more seconds.
More Breakfast Recipes
Oatmeal Pancakes Recipe
Ingredients
- 1¾ cup buttermilk warmed to room temperature
- 2 large eggs lightly beaten
- 2 tablespoons butter melted
- 1½ cups all purpose flour
- 1 cup old fashioned rolled oats
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ tablespoon vegetable oil
Instructions
- In a large bowl, whisk together the buttermilk, eggs, and melted butter. In a medium bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla extract, and salt.
- Add the flour mixture to the buttermilk and stir just until combined. Let the batter rest for 30 minutes.
- Heat the griddle or the skillet to medium heat. Brush the griddle with vegetable oil. Pour 1/3 cup batter onto the griddle. Cook until small bubbles appear on the top of the pancake, and it is golden brown on the bottom. Flip and cook until browned on the other side. Serve warm with pure maple syrup or whipped cream.
Notes
- Warm your buttermilk and eggs to room temperature.
- Mix the ingredients just until incorporated. Pancakes can become tough if overmixed.
- Add chocolate chips, mashed bananas, blueberries, peanut butter, or strawberries for flavor variations.
- Freeze for up to 2 months in heavy-duty freezer bags. See below for more freezing tips.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Mary
This sounds so interesting, and the texture from the oatmeal sounds like a nice addition. I’ll have to try this sometime.
Richelle Milar
Oh my! This is such a really amazing recipe! It was delicious and my family loved it!
Alita
Oatmeal pancakes are the best! It’s my favorite breakfast. I usually add more honey for my pancakes
Terri Steffes
We love oatmeal pancakes in our house. These are so nutty and delicious.
Elizabeth Neas
These pancakes are so yummy. I love the the combination of oatmeal and buttermilk together. Thanks for sharing the recipe.
Kathy Myers
I love buttermilk pancakes, have never thought about using oatmeal. I will for sure have to try these.
Tara Pittman
We love these pancakes. They are so delicious and I love the added oatmeal. Filling and healthy!
Amber Myers
I will have to give these a try. We enjoy having pancakes for breakfast and they look delicious.
Tammy
Oh, this sounds so good and I like the idea of using oats. Pinning for later.
Sarah Bailey
Ohh now these sound right up my street and absolutely delicious- definitely something I will have to try for myself. Have you ever tried Staffordshire Oatcakes?
Beth Pierce
No I have not. Are they yummy?
Darlene
Baking with Oatmeal is so delicious. Quite often we have pancakes for lunch. So easy, and so filling too.
Sandra
My kids really loved these pancakes!! A new favorite breakfast at my house!
Catalina
These will be our new favorite pancakes. Yummy!
Juliane
Wonderful! This is my favorite, I can;t wait to try this version of yours!
Krystle
Hearty and really easy to make. We like to make them every weekend with plenty of bacon and syrup on the side.
Erin
These Oatmeal Pancakes are mouth-watering!