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Buttermilk-Oat Pancakes

 Buttermilk-Oat Pancakes
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.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 4 pancakes (calculated without syrup) equals 423 calories, 20 g fat (3 g saturated fat), 112 mg cholesterol, 663 mg sodium, 50 g carbohydrate, 3 g fiber, 13 g protein.