Buttermilk Oatmeal Pancakes Recipe
A little bit healthier and heartier, you won't want an excessively large stack to satisfy your appetite. Ideal for mornings when you want a strong start to the day. For a fun midweek treat, make a large batch and freeze them! There are around 16 pancakes in this recipe.
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Calories: 285kcal
Servings: 5
Equipment
- Non-stick skillet
- Spatula
- Cooking spray
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 to 2 cups buttermilk
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Vegetable oil for the skillet
Instructions
- Set aside 1/2 cup oats. Grind the rest until coarse in a food processor.
- Add baking powder, baking soda, cinnamon (optional), salt, eggs, 1 1/2 cups buttermilk, oil or melted butter, honey, and vanilla to the processor. Blend well.
- Pour batter into a bowl, stir in reserved oats. Let sit for 5-10 mins to thicken. Add more buttermilk if too thick.
- Heat skillet with oil on medium until water sizzles. Reduce to medium-low heat.
- Ladle 1/3 cup batter onto skillet, spread into 4-inch circles. Cook for 2-3 mins until bubbles form, then flip and cook 2 more mins until golden brown.
- Serve hot with butter, fruit, and syrup. Keep warm in oven if making a lot. Enjoy!
Nutrition
Calories: 285kcal | Carbohydrates: 28g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 444mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 537IU | Calcium: 166mg | Iron: 2mg