Oatmeal-Buttermilk Pancakes Recipe

Name: Oatmeal-Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups old-fashioned oats or quick-cooking oats; 1/2 cup all purpose flour; 3 tablespoons sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 1/2 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; Additional melted butter (for brushing skillet); Lingonberry preserves; Fresh blueberries (optional); Whipped cream (optional)

Servings: persons

2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves
Fresh blueberries (optional)
Whipped cream (optional)

1
Combine first 6 ingredients in large bowl.
2
Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
3
Add to dry ingredients; whisk until blended but some small lumps still remain.
4
Let batter stand to thicken, about 2 hours.
5
(Can be prepared up to 1 day ahead.
6
Cover batter and refrigerate.)
7
Preheat oven to 250F.
8
Heat heavy large skillet over medium heat.
9
Brush skillet with melted butter.
10
Working in batches, ladle batter by 1/4 cupfuls into skillet.
11
Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes.
12
Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
13
Transfer to baking sheet.
14
Keep warm in oven.
15
Repeat with remaining batter, brushing skillet with more butter as necessary.
16
Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

1468

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups old-fashioned oats or quick-cooking oats, 1/2 cup all purpose flour, 3 tablespoons sugar, 1 teaspoon baking soda, and more.

Yes, Oatmeal-Buttermilk 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.

That's it — enjoy your meal!

Oatmeal-Buttermilk Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions