Oatmeal Pancakes
Hearty pancakes of rolled oats soaked in buttermilk, cooked for 15 minutes until golden, with a nutty flavour and soft crumb.
Photograph credit: Oatmeal pancake with fruit by Drhnn · CC BY 4.0 · Wikimedia Commons
Before You Start
Soak the oats for the full 10 minutes.
Keep the heat medium; oat batter browns fast.
Thin the batter with a splash of milk if it is too stiff.
Making Oatmeal Pancakes
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Stir the oats and buttermilk together and leave for 10 minutes.
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Whisk in the egg and melted butter. Fold in the flour, baking powder, sugar, salt and cinnamon until just combined.
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Heat a griddle over a medium heat and rub with butter.
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Pour 60 ml batter per pancake and cook for 3 minutes until bubbles form and the edge looks set. Flip and cook for 2 minutes more. Repeat to make 8.
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Serve with the maple syrup.
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Why It Works
Soak the oats in the buttermilk first. It is the one step that matters, because raw oats are tough and dry in a batter, but oats that have sat in buttermilk for ten minutes turn soft and creamy, and the pancakes cook up tender with a gentle tang.
Stir the oats and buttermilk together in a bowl and leave them while the pan heats and the dry ingredients are measured. Use rolled oats, not instant. Instant oats turn to paste, and steel-cut ones stay hard. The soaked oats look like thick porridge, which is correct; do not add extra liquid.
Whisk in the egg and melted butter, then fold in the flour, baking powder and sugar until just combined. Cook on a medium heat in a lightly greased pan, using about 60 ml of batter for each. The pancakes are a little denser than white-flour ones, so they need a minute longer on each side. Serve with fruit, nuts and syrup.
Storage and Reheating
Keeps for 2 days in the fridge. Freeze for 2 months.
Changing the Recipe
- Out of buttermilk? The usual stand-in is a tablespoon of lemon juice or vinegar stirred into 250 ml of ordinary milk and left five minutes; it is thinner than cultured buttermilk, so a batter may need a little less of it.
What to Serve Alongside
- Maple syrup
- Sliced banana
- Toasted walnuts
- Berries
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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