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

Buttermilk Oatmeal Pancakes

Recipe by  

"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
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  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.
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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
Nov 23, 2014

Made these exactly per the recipe. Texture was a bit off for me. Maybe better if the oats had been blasted in the blender or food processor first? Might try a second attempt with that method.

 
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 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!

 
Jun 19, 2013

I have made these many times, and they are great as is. Sometimes I add vanilla for a special occasion. These pancakes are thin, but that is how we like ours. The flavor and texture is delicious. When I tried putting blueberries in the batter it was too thin to work very well, so we put our fruit on top.

 
Jul 24, 2014

This is excellent! Just as good, maybe better, than my favorites at the famous pancake parlor in Sugar Hill, New Hampshire. I cut the recipe in half, as I only needed 2 servings, which was more than adequate. Half the recipe makes 6-8 four inch pancakes (I used 1/3 cup measure for each). I also mixed the cornmeal in with the oats and buttermilk to soften for 5 minutes. Delicious whole grain flavor yet still light with a pleasing texture. Cooked up beautifully with nice golden color. A mainstay for sure!

 
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.

 

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Nutrition

  • 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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