- Yield: 12
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Oatmeal Buttermilk Pancakes
Sometimes, you want light and fluffy pancakes. The sort of that feels like a little cloud in your mouth because it's so delicate and airy with a faint hint of vanilla and butter. Those are great pancakes and I wouldn't want to miss them in my life. But then again, sometimes you want something a bit heartier. Something that has a bit of a bite. Something with a bit more substance. Look no further. These oatmeal pancakes deliver exactly that.
Adding oats to your pancakes not only gives them a lovely nutty flavor, it also lends a texture to the final product. Robust pairings are in order with these pancakes, such as a nice schmear of Nutella and some banana slices. But you do, whatever you like with them.
- All Purpose Flour - 3/4 cup (100g)
- Rolled Oats - 1/2 cup (75g)
- Baking Powder - 1 tsp
- Baking Soda - 1/2 tsp
- Salt - 1/4 tsp
- Granulated Sugar - 1/4 cup (50g)
- Buttermilk - 1 1/2 cups (350ml)
- Eggs - 1
- Butter - 4 tbsp (55g)
- Preheat oven to 200° Fahrenheit and put a baking sheet into the oven that is lined with parchment paper.
- Use a spice/coffee grinder, or a food processor to grind the oats to a fine, flour like consistency. I've used my NutriBullet with the small cup and it worked perfectly.
- Combine flour, oats, baking powder, baking soda, sugar, and salt.
- Melt butter and mix with buttermilk and egg.
- Pour wet ingredients into the dry ingredients and stir to combine. It's perfectly fine to have small lumps, much better than overworking the batter.
- Heat a pan over medium low heat, brush with a little bit of melted butter and use a 1/3 cup measure to get evenly sized pancakes.
- Once bubbles show up on the surface, flip the pancakes and cook for another 1 - 2 minutes.
- Keep pancakes warm in the preheated oven while you're using up the rest of the batter.
- Serve with whatever toppings and sides you like. I loved sliced bananas with almonds and honey and a bit of Nutella