Best Nutty Buttermilk Oat Pancakes Recipes

BUTTERMILK OATMEAL PANCAKES

Buttermilk Oatmeal Pancakes image

Delicious pancakes that are a great way to start the day!

Provided by Shannon McLane

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups buttermilk
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
¼ cup vegetable oil

Steps:

Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g

OATMEAL-BUTTERMILK PANCAKES

Oatmeal-Buttermilk Pancakes image

Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates

Yield Makes about 16

Number Of Ingredients 14

Ingredients

2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves
Fresh blueberries (optional)
Whipped cream (optional)

Steps:

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

OATMEAL-BUTTERMILK PANCAKES

Oatmeal-Buttermilk Pancakes image

Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!

Provided by Kittencalrecipezazz

Categories Breakfast

Time 2h5m

Yield 15 pancakes (approx)

Number Of Ingredients 11

Ingredients

2 cups old fashioned oats (or use quick cooking oats)
1/2 cup flour
3 tablespoons sugar (can add in more sugar for a sweeter pancake)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup butter, melted (no substitutes)
1 1/2 teaspoons vanilla
oil (for frying) or butter (for frying)

Steps:

In a large bowl combine the first 6 dry ingredients.
In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
Cover and chill for a minimum of 2 hours or overnight.
Heat oil in a skillet.
Drop about 1/4 cup of batter into the skillet.
Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.