These Buttermilk Oatmeal Pancakes are packed with hearty oatmeal that melts away into each sweet, pillowy, bite. This recipe was passed down to me by my grandma and is sure to be a family favorite.
Do you remember that one time when you thought you ordered all of the Christmas presents, but you really didn't, and the kids had nothing to open on Christmas? No? Just us?
Yeah, that really happened. So here I sit on Christmas Eve morning pecking at my website rather than watching the kids unwrap presents, as originally planned. Ooopsy.
My wife and I had a slight miscommunication. I thought she ordered them all on Amazon last weekend, but as the week wore on no boxes from the FedEx Santa appeared at our door. Becoming suspicious, I questioned my wife about where they were and though she was also initially perplexed, it suddenly occurred to her that she never actually placed the order because she wanted to double check which credit card to put them on.
Minor oversight.
Luckily I got a number of new toys in the past month, so I'll just wrap those up so the kids can watch me open presents and then I'll prance around the living room crooning about how Santa loves me most!
I bet they will be really good next year.
If you are looking to make your Christmas memorable too, you can either also fail to buy your kids any presents, or you can make my grandma's Buttermilk Oatmeal Pancakes for a special Christmas morning breakfast.
My grandma shared this recipe with me a few weeks before she passed away and it is absolutely spectacular. I never had oatmeal pancakes before, and quite honestly I enjoy these just as much as traditional pancakes, or even my Oreo pancakes!
Making Buttermilk Oatmeal Pancakes is easiest on an Electric Griddle. Sure you can make them all one by one in a skillet, but it may be New Years before your family eats breakfast. I think every household should have a quality griddle.
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Grandma's Buttermilk Oatmeal Pancakes
Ingredients
- 2 cups old-fashioned oats
- 2 cups buttermilk
- 3 eggs beaten
- 2 tablespoon sugar
- 4 tablespoon butter, melted
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Combine oats and buttermilk and let sit overnight in refrigerator.
- Add eggs, sugar and butter to the oats.
- Combine flour, salt, and baking soda then mix in with oats.
- Cook on hot griddle, flipping once.
Notes
If you enjoyed my grandma's Buttermilk Oatmeal Pancakes recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Lisa
Great recipe! Very yummy. I also made it a second time, but I didn't have buttermilk. I used almond milk and 2 t. baking powder instead of baking soda, and it turned out the same!
Tanya Drabert
I made these this morning and they were very tasty. I found the recipe this morning so I did not mix the buttermilk and oats overnight. I mixed up a half batch, and added vanilla, a bunch of cinnamon and some toasted walnuts and they were delicious.
Deborah Davie
Absolutely delicious! Thank you for sharing your Grandmas's recipe.
I did substitute the all purpose flour for buckwheat flour. I also have a practice that I learned years ago of separating the eggs. I mix the 3 egg yolks directly into the buttermilk soaked oatmeal along with the other ingredients. Then stir the unbeaten whites into the batter until mixed in. Cover bowl with a clean tea towel and let batter stand for around 10 minutes.
Starting with 2 at a time, 1/3 cup batter I cook the hotcakes in a small amount of butter and olive oil, or canola oil over medium high heat.
I also add a splash of water to the pan, cover and cook for 2 minutes.
Remove lid, flip and cook for another minute on the underside.
Perfect! As I go I place the hotcakes onto a platter and cover with kitchen paper until done.
Place 2 cooked hotcakes per person onto a plate and lightly butter and drench in pure maple syrup.. Reheat the fry pan that cooked the hotcakes over medium high heat and add 1/2 olive or canola oil to the pan. When heated, (not smoking hot) crack in 4 eggs, when whites start to set gently loosen with egg slice flipper to ensure they don't stick. Add a splash of water, cover pan with a lid and cook to your liking. The yolks will turn pale pink. Place fried eggs directly onto a hot cake, season with salt and pepper and sauce as desired, decorate with chopped parsley and chives.
Terri
This is by far the best pancake recipe I have ever made. They are out of this world with some cut up fruit and maple syrup! I have also found they freeze well if you have some extra batter.
Chuck Donovan
Best pancakes ever
Kathy
Absolutely delicious! I quite enjoy the slight densness/chewiness the oats provide rather that your standard white fluffy pancake. The fact that they're mostly oats, and much healthier than said fluffy pancake is a huge plus. I've made these numerous times and keep coming back!
Debbie T
Delicious! Surprisingly light given the hearty look of the batter. I ended up with 4 large (using 1/3 cup measure) plus 11 more using 1/4 cup to pour the batter. Thanks for the great recipe!
Note: I reduced the salt to 1/2 tsp and because I didn’t have flour on hand I replaced it with almond flour this time. YUM!
Tanya clark
These pancakes are great
I am making some tomorrow.
I am about to soak the oats overnight.
These pancakes are light and fluffy.
I refrigerated the left overs and they tasted the same the next day. We love them
Joe
These were great. Since we were feeding them to our 10 month old, i only used half the butter and sugar (and a little less salt) and they still turned out delicious.
Elizabeth Ryan
These are the BEST! Easy and delicious. Light and fluffy. Loved, loved, loved!
Brenda
Oats in pancakes. Why? I much prefer my regular fluffy buttermilk pancakes. The texture on these was offputting.
Asya
These pancakes are amazing. This has become my go to recipe. Sometimes I do vary it up a little with almond extract and it’s just as good.
Melinda
Delicious! Thank you for sharing your Grandmother's recipe. I'll be replacing my other oatmeal pancake recipe with this one!
Rus
These definitely hit the spot after church today just me. Son said, “these taste healthy.” It didn’t slow him down a bit. He also said it tasted like a cross between a pancake and Ann oatmeal cookie. Now who wouldn’t want that for breakfast? They were nice and filling. Thanks.
Erin
Are they still fluffy/ light with only oats?
Fox Valley Foodie
Traditional pancakes will be the lightest and fluffiest, however these are still great.
Eileen
Could I use this recipe for making waffles?
Fox Valley Foodie
I have never tried it, but I bet you could. Give it a try and let us know!
Freya Osborne
The best recipes with buttermilk I have found ever. Thanks for sharing an awesome content. I really love that.
Cheers,
Freya