Buttermilk Oatmeal Pancakes
Add Preferred SourceIf you’re looking for a wholesome and delicious breakfast, Buttermilk Oatmeal Pancakes are the perfect choice! They’re soft, fluffy, and packed with heart-healthy oats, making them a satisfying way to start your day. The buttermilk adds a subtle tang that balances the sweetness of brown sugar, while the combination of whole wheat and all-purpose flour gives these pancakes the perfect texture.
These pancakes are ideal for slow weekend mornings or busy weekdays when you want something homemade but quick. They cook up beautifully on a griddle and pair wonderfully with butter, syrup, or fresh fruit. Plus, they’re great for meal prep—just make a batch, freeze them, and enjoy them throughout the week. Whether you’re serving them for breakfast or brunch, they’re bound to become a family favorite!
Ingredients
- Quick-cooking oats – Not instant oats, which turn mushy. Not old-fashioned oats, which are too chewy. Quick-cooking oats give the best texture.
- Whole wheat flour – White whole wheat flour works if you want lighter pancakes. Regular whole wheat flour gives a nuttier flavor.
- All-purpose flour – Balances the whole wheat flour so the pancakes stay light and fluffy.
- Baking soda – Check the expiration date, or pancakes won’t rise properly.
- Salt – I use Kosher salt.
- Brown sugar – Light or dark brown sugar both work.
- Egg – Large egg. Extra large works without adjustment.
- Butter – I cook with salted butter. Melt it and let it cool slightly so it doesn’t scramble the egg.
- Buttermilk – Please use real buttermilk. If you don’t have buttermilk, mix 3/4 cups milk with a heaping spoonful of sour cream and whisk. Top up with milk to measure a full cup.
How To Make Buttermilk Oatmeal Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large bowl, combine the quick-cooking oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. In a separate bowl, whisk the egg, melted butter, and buttermilk until smooth.
Pour the wet ingredients into the dry mixture and gently stir until just moistened. The batter should remain slightly lumpy—avoid overmixing to keep the pancakes tender.
Preheat a greased cast-iron skillet or nonstick griddle over medium heat. Test readiness by sprinkling a few drops of water; they should sizzle immediately.
Spoon about ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes, then flip and cook the other side for 2 more minutes until golden brown.
Use a spatula to transfer pancakes to a plate and keep them warm. Repeat with the remaining batter, lightly greasing the skillet as needed. Serve immediately with your favorite toppings.
Chef Jenn’s Tips
- For added texture and flavor, consider folding in a handful of chopped nuts or fresh berries into the batter before cooking.
- If you prefer a sweeter pancake, increase the brown sugar to ½ cup or serve with a drizzle of maple syrup.
- To keep pancakes warm while cooking the remaining batter, place them on a baking sheet in a 200°F (93°C) oven.
- Leftover pancakes can be frozen: layer them between sheets of parchment paper and store in an airtight container for up to 2 months. Reheat in the toaster or microwave before serving.
Make It A Meal
Pair these hearty Buttermilk Oatmeal Pancakes with a side of fresh fruit and plenty of crispy bacon. Pass the heated syrup and dig in!
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes by placing a sheet of parchment paper between each one and sealing them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, simply pop them in the toaster or warm them in the microwave until heated through.
Buttermilk Oatmeal Pancakes
Ingredients
- ½ cup quick-cooking oats plus 2 tablespoons
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup brown sugar
- 1 large egg
- 2 tablespoons melted butter
- 1 cup buttermilk
Instructions
- Mix together the quick-cooking oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar until well combined.
- Whisk the egg, melted butter, and buttermilk until thoroughly blended.
- Pour the wet mixture into the dry ingredients and stir gently until just moistened. Be careful not to overmix; the batter should be slightly lumpy.
- Heat a large greased cast-iron skillet or griddle over medium heat until a drop of water sizzles upon contact.
- Pour batter by ⅓ cupfuls onto the preheated skillet. Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown, approximately 2 minutes more.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Notes
Chef Jenn’s Tips
- For added texture and flavor, consider folding in a handful of chopped nuts or fresh berries into the batter before cooking.
- If you prefer a sweeter pancake, increase the brown sugar to ½ cup or serve with a drizzle of maple syrup.
- To keep pancakes warm while cooking the remaining batter, place them on a baking sheet in a 200°F (93°C) oven.
- Leftover pancakes can be frozen: layer them between sheets of parchment paper and store in an airtight container for up to 2 months. Reheat in the toaster or microwave before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
