Oatmeal Pancakes
Oatmeal Pancakes – a little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. They’re overnight oatmeal meets buttermilk pancakes, perfect for those mornings when you need a robust start to your day. Make a big batch and freeze them for a midweek treat!
Oatmeal Pancakes – a little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. Simply soak oatmeal overnight in buttermilk, and in the morning, you’ve got a wholesome base for your pancakes!
Note: This post first appeared on October 12, 2013 as part of the Simple Sundays series. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
You know it’s been a long week when all you can think of is how much you look forward to sleeping in (even if ‘in’ means 6:30 am), and staying in your robe and pajamas as you linger over a cup of hot coffee.
When all you want is to pad around in your fuzzy slippers in the kitchen to make your family’s favorite weekly stack of pancakes.
To actually sit down to breakfast, without the worry of having to rush anywhere.
And after that, well, who knows? A day without a schedule would be ideal.
I’m not sure what it was about this week in particular, but the family calendars all aligned to be full of activities, deadlines, and travel. By the time Friday rolled around, all I could think of were making these hearty Oatmeal Pancakes.
What are you looking forward to this weekend? Whatever it may be, I hope you have time to rest and recuperate. And I hope you include a batch of these Oatmeal Pancakes. They’ll get you going for another busy week ahead.
HOW TO MAKE OATMEAL PANCAKES (OVERNIGHT OATMEAL PANCAKES)
It’s a bit of a departure from our usual Buttermilk Pancakes, which I do make each weekend. But this recipe came from a dear old friend of mine, she shared it with me a few months ago, and I can’t believe I’ve neglected to share it here. Heartier than your typical pancake, what I love about these pancakes are that they remind me so much of my go-to breakfast during the week, Overnight Refrigerator Oatmeal. Prep work is made simpler as you leave oats to soak in a bath of buttermilk; when you wake the next morning, all you have to do is add the short list of ingredients and before you know it, you’re flipping wholesome pancakes that will leave you nourished and satisfied.
- Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.
- In the morning, preheat the griddle over medium-low heat. Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl.
- Add to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.
- Using an ice cream scoop or ladle, pour batter (about half a cup), 2 inches away from one other. When pancakes are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden, about 1 minute.
- Serve warm with a drizzle of pure maple syrup, or your favorite compote and toppings.
MORE SWEET BREAKFAST RECIPES TO TRY
Love these oatmeal pancakes? Here are more breakfast recipes to try
Sweet Potato Pancakes
Sunday Morning Pancakes
(Eggless) Dark Chocolate Pancakes
Apple Oatmeal Blender Waffles
Coconut Ube Rolls
Cherry Rolls
Chocolate Zucchini Belgian Waffles
Apple Stuffed Belgian Waffles
Chocolate Buttermilk Belgian Waffles
Gingerbread Belgian Waffles
Note: This post first appeared on October 12, 2013. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Oatmeal Pancakes
Ingredients
- 2 cups rolled oats/oatmeal
- 2 cups buttermilk
- 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoons kosher salt
- 2 large eggs lightly beaten
- 1/4 cup melted unsalted butter plus an additional teaspoon for cooking
- Optional additions: berries, raisins, pecans, maple syrup, etc.
Instructions
- Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.
- In the morning (or when ready to cook), preheat a griddle or non-stick pan over medium-low heat.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl. Add the flour mixture to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.
- Using a pastry brush, brush remaining melted butter onto griddle. Wipe off excess with a paper towel.
- Pour batter (about half a cup per pancake) onto the griddle, 2 inches away from one other. An ice cream scoop makes this quick and easy. When the pancakes are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden on the other side, about 1 minute.
- Serve warm with a drizzle of pure maple syrup and your favorite toppings!
Notes
OATMEAL PANCAKE TIPS
- What kind of oatmeal can I use? For this recipe, I recommend using rolled oats (also called old-fashioned oats). Do not use quick-cook or steel cut oats, as the texture and consistency will be very different.
- How to keep pancakes warm: Preheat the oven to 175°F. As you cook the pancakes, transfer them to a sheet pan and keep warm in the oven.
- Can the pancakes be frozen? Yes! Cool the pancakes completely on a wire rack. Then store the pancakes with a sheet of parchment or wax paper between each pancake in a freezer safe container. This will make it easy for you to separate one pancake and reheat!
- How to reheat frozen pancakes: The easiest way to reheat frozen pancakes is in the microwave. Place between 1-4 pancakes on a microwave-safe plate and cover with a damp paper towel. Reheat in 20 second increments until warmed through.
Nutrition
Comments
COOKBOOK
I love making these but the batter is extremely thick. I follow the recipe to a T. Not sure what I’m doing wrong!! Help lol.
It sounds like your oats are very thirsty, Julianne, hehe! If you find that the oatmeal pancake batter is very thick, you can thin out it out with a little more buttermilk. Hope that helps!