These tender, golden-brown pancakes have a nice texture from the oatmeal. Accompanied by a syrup of your choice on the side, they are a special breakfast treat.
Featured In: 39 Amazing Ways to Love Whole Grains
- 3/4 cup buttermilk
- 1/2 cup old-fashioned oats
- 1 egg
- 1/4 cup 2% milk
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Strawberry pancake syrup
- In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup. Yield: 8 pancakes.
Originally published as Buttermilk-Oat Pancakes in Reminisce Extra May 2011, p51
Reviews for Buttermilk-Oat Pancakes
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Reviewed Aug. 3, 2015
"These were very fluffy and tasty. I made some additions to it and it still turned out just fine. Great base recipe."