Have you ever tried Oatmeal Pancakes before?
If your shaking your head and saying No then you don’t know what you’ve been missing…
I made Oatmeal Pancakes this past weekend for the kiddies because I wanted to make something different. Now we are a house that absolutely LOVES pancakes and I thought well lets shake it up a bit and make them this time with oatmeal. Even though these pancakes need for you to soak the oatmeal in buttermilk the night before its well worth it.
Just trust me on this… You need to make these ASAP…. especially when there smothered in butter, maple syrup and fruit! Mmmmm Mmmmm Good!
Have I ever stared you wrong….
In a bowl, mix oats and buttermilk; place in the refrigerator overnight.
In a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
In a large bowl, beat eggs, milk, and vanilla to blend.
Stir in flour into the wet ingredients.
Making sure its all combined together…
Then add in the oat mixture, that you prepared the night before.
Place a nonstick frying pan over medium heat, when hot, coat lightly with oil, I used vegetable oil, and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes.
Flip the pancake with a wide spatula and brown other side, for about 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
Enjoy!
PrintOatmeal Pancakes
Ingredients
1 1/2 cups rolled oats
1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups milk
1 teaspoon vanilla
Instructions
In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened.
Place a nonstick frying pan over medium heat, when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes.
Flip the pancakes with a wide spatula and brown other side, for about 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve the pancakes as warm with butter and syrup.
