Description
These Buttermilk Oatmeal Pancakes are a wholesome and delicious breakfast option featuring a hearty blend of quick-cooking oats, whole wheat, and all-purpose flours. Lightly sweetened with brown sugar and enriched with buttermilk and melted butter, these fluffy pancakes offer a tender texture and a rich flavor perfect for a cozy morning meal.
Ingredients
Dry Ingredients
- ½ cup plus 2 tablespoons quick-cooking oats
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup packed brown sugar
Wet Ingredients
- 1 large egg
- 2 tablespoons melted butter
- 1 cup buttermilk
Instructions
- Combine dry ingredients: In a medium bowl, stir together the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat the egg with the buttermilk and melted butter until the mixture is smooth and homogeneous.
- Combine wet and dry: Pour the wet ingredients into the dry mixture and gently stir until just moistened, being careful not to overmix to maintain tender pancakes.
- Cook pancakes: Heat a greased cast-iron skillet or griddle over medium heat. Pour batter using a ⅓ cup measuring cup or a pancake batter dispenser for uniform pancakes. Cook until bubbles form on top and edges look set, approximately 2–3 minutes. Flip and cook the other side until golden brown, about 2 more minutes.
- Serve: Stack the pancakes, top with butter, and drizzle with warm syrup. Optionally, add fresh fruit, nuts, or whipped cream to elevate the dish.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Using a cast-iron skillet intensifies the flavor and provides even heat distribution.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Feel free to add extras like blueberries or chocolate chips to the batter before cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
