If you love buttermilk, oatmeal and pancakes, this recipe showcases them all. The oatmeal and pancakes become one in the same with a buttermilk tang. Personally, it is a bit too much like a griddle-cooked bowl of oatmeal but it is a more filling, heartier morning breakfast than the typical recipe. Note: The oats must soak overnight in buttermilk for the right texture.
Oatmeal Pancakes, from Simply Recipe
2 cups oats (Quaker Old Fashioned or Quick, not steel-cut or instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
1 Tbsp canola or peanut oil
Butter or extra oil for the griddle
- Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
- Mix in the eggs, flour, baking powder, salt, and oil.
- Then proceed as with any pancake recipe. Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with either a Tbsp of butter or oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve