Buttermilk Oatmeal Pancakes Recipe - Allrecipes.com
Buttermilk Oatmeal Pancakes Recipe
  • READY IN 25 mins

Buttermilk Oatmeal Pancakes

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"Delicious pancakes that are a great way to start the day!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2013

Excellent, great texture. I followed the recipe exactly and my wife and I were very happy with the results. We served them with bananas and toasted pecans.

Most Helpful Critical Review
May 18, 2013

The recipe was too thin and runny and had to be cooking a long time to resemble pancake texture. Not the best recipe.

Feb 10, 2013

This is a wonderful option for those looking for a healthier morning pancake. The flavor and texture is good, but next time I will send them over the top by adding blueberries. These pancakes would be perfect with the addition of fruit.

Sep 18, 2013

Best pancake recipe ever. Loved the taste and texture (no doughy cakes for me); it's what I've been looking for for years. No issues at all with runny batter since I used quick oats instead of old fashioned; they more readily absorbed the buttermilk. They were also great the next day,didn't get soggy and held up very well. This is my go-to recipe.

Feb 22, 2014

Delicious!! I made this GF by using Bob's Red Mill All Purpose Flour instead of the wheat all purposes flour. I never have buttermilk so I used 2 Tablespoon lemon juice and filled a two-cup measure with almond milk. I made the mistake of using a course corn meal so will adjust next time and use a finer grain. I don't think any of these substitutes changed the original recipe just made it gluten and dairy-free friendly. I didn't not find the batter runny at all. It is important to let the oatmeal and buttermilk set for the 5 minutes.

Feb 20, 2014

Awesome Pancakes!! I increased the sugar to 1 Tbsp... everything was exact. These are sooo good! We had them for dinner and I don't feel one bit guilty;) Texture and flavor are perfect. They do have to cook just a bit longer than the standard batter. This will be a go to!

Jan 19, 2014

Excellent! Used cornmeal muffin mix instead of cornmeal and it was not runny at all. Less gritty too Double the recipe and keep extras in the freezer for quick breakfasts (if there are any leftover!)

Oct 28, 2013

very good! I made just as written with the addition of chopped pecans; they were very tasty, with a nice texture. I will definitely make again.


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 859 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Shannon McLane
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