Buttermilk Oatmeal Pancakes Recipe

Name: Buttermilk Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups old-fashioned rolled oats; 1 1/2 cups fat-free buttermilk; 1 1/2 cups fat-free milk; 3 large eggs; 1/2 cup unbleached flour; 3 Tbs. honey; 2 tsp. vanilla extract; 2 tsp. ground cinnamon; 1 1/2 tsp. baking powder; 1/4 tsp. salt

Servings: persons

2 cups old-fashioned rolled oats
1 1/2 cups fat-free buttermilk
1 1/2 cups fat-free milk
3 large eggs
1/2 cup unbleached flour
3 Tbs. honey
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt

1
Mix oats with buttermilk and milk in large bowl.
2
Cover, and refrigerate 8 hours, or overnight.
3
Whisk eggs, flour, honey, vanilla, cinnamon, baking powder, and salt into oatmeal mixture.
4
Heat skillet or griddle over medium heat.
5
Spray with cooking spray, or brush with melted butter or cooking oil.
6
Pour 1/3 cup batter onto skillet for each pancake, spreading into 4-inch circle.
7
Cook 3 to 4 minutes, or until bubbles start to appear on surface.
8
Flip pancakes with spatula, and cook 1 to 2 minutes longer.
9
Serve hot, topped with fruit compote, maple syrup, or peanut butter, if desired.

1246

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups old-fashioned rolled oats, 1 1/2 cups fat-free buttermilk, 1 1/2 cups fat-free milk, 3 large eggs, and more.

Yes, Buttermilk Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Oatmeal Pancakes

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