Oatmeal Pancakes
These Oatmeal Pancakes are fluffy, hearty, and easy to make! Perfect for a wholesome breakfast or leisurely brunch!
Servings: 4 servings
Ingredients
For the Pancakes:
- 2 cups quick oats
- 1/2 teaspoon baking soda
- 2 1/2 cups buttermilk see Note for substitution
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup vegetable or canola oil
- 2 units eggs beaten
Instructions
Directions
- In a medium bowl, combine the quick oats with buttermilk. Let this mixture sit for about 10 minutes.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs and mix in the vegetable or canola oil. Add this to the oatmeal and buttermilk mixture. Stir until just combined.
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; a few lumps are okay.
- Preheat your griddle or skillet over medium heat. Lightly grease with oil or cooking spray. Pour 1/4 cup of batter onto the cooking surface for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve warm, topped with maple syrup, fresh fruit, or a sprinkle of nuts.
Equipment
- Mixing Bowls
- Whisk
- Griddle or non-stick skillet
- Measuring Cups and Spoons
- Spatula
Notes
- Quick oats yield a softer pancake, but rolled oats can be substituted with longer soaking.
- Buttermilk can be made by mixing regular milk with vinegar or lemon juice.
- Experiment with different oils, like coconut oil, for added flavor.