Buttermilk Oatmeal Pancakes

Buttermilk Oatmeal Pancakes

20 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Shannon McLane
Recipe by  Shannon McLane

“Delicious pancakes that are a great way to start the day!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

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Reviews (20)

Rate This Recipe
Norbie-Noo
5

Norbie-Noo

Excellent, great texture. I followed the recipe exactly and my wife and I were very happy with the results. We served them with bananas and toasted pecans.

Deb C
4

Deb C

This is a wonderful option for those looking for a healthier morning pancake. The flavor and texture is good, but next time I will send them over the top by adding blueberries. These pancakes would be perfect with the addition of fruit.

Tfilien
3

Tfilien

Best pancake recipe ever. Loved the taste and texture (no doughy cakes for me); it's what I've been looking for for years. No issues at all with runny batter since I used quick oats instead of old fashioned; they more readily absorbed the buttermilk. They were also great the next day,didn't get soggy and held up very well. This is my go-to recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 54.4 g
  • 18%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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