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A stack of pancakes with butter on top and syrup drizzled, partially cut with a fork on a white plate.

Buttermilk Oatmeal Pancakes

Chef Jenn
I love how fluffy and hearty these Buttermilk Oatmeal Pancakes are! Made with wholesome oats and tangy buttermilk, they have a deliciously soft texture and a rich, slightly nutty flavor. Perfect for a cozy breakfast or weekend brunch, these pancakes are a satisfying way to start the day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, brunch
Cuisine American
Servings 6 servings
Calories 202 kcal

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

Serving: 1servingCalories: 202kcalCarbohydrates: 31gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 382mgPotassium: 142mgFiber: 2gSugar: 14gVitamin A: 313IUCalcium: 83mgIron: 2mg

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.

Keyword Buttermilk Oatmeal Pancakes, buttermilk pancakes, fluffy pancakes, oatmeal pancakes
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