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.
- 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."