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29 Comments

Oatmeal Pancakes

Yes, I know this is my second recipe this week, but y’all.  These pancakes are to die for, and I couldn’t wait till next week to tell you about them.

oatmeal-pancakes2

Dawn left the link to the recipe in on my post about soaking grains, and I tried them the very next day.  Most of us like the Soaked Pancakes from Kelly, but my son isn’t a fan. I really didn’t want to go back to making pancakes with refined flour so I tried these.  Even my husband, who detests oatmeal, loved them.  They have the flavor of a pancake made with white flour, but a little bit of texture which makes them a little bit more special than a traditional pancake.  I altered the recipe JUST a bit, so here’s my version:

The night before, combine the oatmeal, flour and buttermilk in a large bowl.  Stir well.  Cover with plastic wrap and set overnight.  It will look like this:

batter-soaking

The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.

batter-morning

Stir together.  Add 1/4 to 1/2 cup milk till it’s a good pancake consistency.  Mix until just combined.

Fry the pancakes on a hot, buttered griddle.  They’re ready to turn when the top side is bubbly and puffed up and looks cooked around the edges, like this:

pancakes

Brown the second side and transfer to a plate.  Continue until all of the batter is used up.

Serve with lots of real butter and maple syrup.

This recipe serves about six.

Here’s a printable recipe for your convenience.

Oatmeal Pancakes
Recipe Type: Breakfast
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 cups dry oatmeal
  • 1/2 cup whole wheat, spelt, or buckwheat flour
  • 2 cups buttermilk
  • 2 medium eggs
  • 2 tablespoons coconut oil
  • 1/4 – 1/2 cup whole milk
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp cinnamon
Instructions
  1. The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and set overnight.
  2. The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.
  3. Stir together. Add 1/4 to 1/2 cup milk till it’s a good pancake consistency. Mix until just combined.
  4. Fry the pancakes on a hot, buttered griddle. They’re ready to turn when the top side is bubbly and puffed up and looks cooked around the edges.
  5. Brown the second side and transfer to a plate. Continue until all of the batter is used up.
  6. Serve with lots of real butter and maple syrup.

Join The Conversation

29 Responses

  1. No, they really aren’t. I was afraid they would be, but I think the soaking helps alleviate that.

  2. Thanks for sharing. I made Wardeh’s pancake recipe yesterday and everyone loved them! We had the leftovers and her muffins this morning. Everyone but one of my daughters liked the muffins.

    I’ll have to try this recipe next, but I’ll need to make a trip to the grocery store first. The pantry is getting a bit bare!

    On another note, I’m planning on buying my first gallon of raw milk next week. I found a local family farm that delivers nearby. I’m a little nervous, but I’m guessing it will taste so much better!

    1. I want to try her muffins. They looked good. And those biscuits.

      I hope you like the raw milk. They all taste a bit different (from each other – I’ve tried 3 local farms and we definitely preferred 2 of them over the other.) And sometimes, depending on what the cows are eating, the flavor will change a little. Makes it interesting! LOL.

  3. This sounds intriguing! I love sneaking extra nutrition into my regular foods. My favorite trick is adding flax seed to my baked goods – especially my pancakes and waffles- for extra texture oomf. Never really considered oatmeal! Thanks for the tip! I can’t wait to try it. 🙂

  4. Hey! There’s my name…right there on you blog. Cool.

    I’m glad you liked the recipe! It’s one of my favorites, too!

  5. Just got the grains ready to soak. Looking forward to trying these in the morning. I’m going to put the grains/buttermilk in the refrigerator overnight, per your instructions, but when I’ve soaked grains before I left them out on the counter. Does the temperature make a difference, do you know?

      1. Thank you! I was going to make these tonight, actually. I’ll leave them on the counter. THANKS!

  6. Hi,
    In case anyone is wondering these do not work with steel-cut oats. I experimented with both a 12 hr & 24 hr soak. The batter did not hold together well- except for sticking to the pan, it did that very well. 🙂 Stay with the regular oats on this one. (I bought some steel-cut oats at the store & just wanted to try them out in some things.)

  7. I made these for the first time last night and we loved them! This will be my go-to pancake recipe now. Thanks for sharing it! (Reminds me a lot of some oatmeal buttermilk muffins that we love.)

    On another note, we have started drinking raw milk and I am thinking I should find some vitamin D supplements for my almost 3 year old… I was wondering what kind you give your kids?

    1. Wonderful! So glad you like them. I bought some Vit D3 at the whole foods store that I was giving them over the winter but with them being in the sun so much now, I’ve scaled way back on it.

  8. I wonder if I could replace butter milk with Kefir since I always have a bottle on hand. I am guessing I would need to dilute it with water and not add any milk

  9. Hello my new friend,

    When I was a child, my grandmother used to make homemade applesauce-oatmeal pancakes and served them with homemade strawberry syrup. Her recipe had to be started the night before, but did not contain any of the traditional bread starters. Your recipe for overnight oatmeal pancakes sounds like what she did. We tried for years to get Grammie to share her recipe, but she had a stroke and could no longer talk or write, and finally died and took the secret recipe with her. I have looked many times over the years for a recipe that called for putting together part of the ingredients the night before, and your recipe is the first one I have ever found. Bless you. I’m going to print it out and try it!!!!!!!! Thank you so much.

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