Oatmeal Pancakes

Makes about 16 pancakes | Prep: 10 minutes, plus overnight soaking | Cook: 15 minutes


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.

This delicious recipe brought to you by Kitchen Confidante®


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