How to Make Oatmeal Buttermilk Pancakes
Ingredients
- For the Pancakes:
- 2 cups old-fashioned rolled oats
- 2 cups buttermilk shaken
- 1/2 cup whole wheat flour or white whole wheat flour
- 2 tablespoons light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup butter melted and cooled (can substitute with coconut oil)
- Optional Toppings:
- Fresh bananas or strawberries diced
- Nuts or chocolate chips
- Pure maple syrup yogurt, or whipped cream
Instructions
Prepare the Oats:
- The night before, mix oats and buttermilk in a large bowl. Cover tightly and refrigerate overnight. This softens the oats for a smooth batter.
Mix Dry Ingredients:
- Combine flour, brown sugar, baking powder, baking soda, and salt in a separate bowl. Whisk to blend.
Combine Wet Ingredients:
- In the morning, add eggs, vanilla, and melted butter to the oat mixture. Stir to combine.
Incorporate Dry Ingredients:
- Gradually mix the dry ingredients into the wet mixture. Avoid overmixing; the batter should be thick.Incorporate Dry Ingredients:
Cook the Pancakes:
- Heat a greased griddle or non-stick pan over medium-high heat. Drop 1/3 cup of batter for each pancake.
- Add toppings like bananas or berries before flipping. Cook until bubbles form and edges are set, then flip and cook until golden brown.
Serve:
- Top with your favorite toppings and serve warm.