2 cups rolled oats/oatmeal
2 cups buttermilk
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoons salt
2 large eggs, lightly beaten
1/4 cup melted butter, plus an additional teaspoon for cooking
Optional additions: berries, raisins, pecans, etc.
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 a pastry brush, brush remaining melted butter onto griddle. Wipe off excess with a paper towel.
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.