Best Oatmeal Buttermilk Pancakes Recipes

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OATMEAL BUTTERMILK BLUEBERRY PANCAKES



Oatmeal Buttermilk Blueberry Pancakes image

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

Provided by Martha Rose Shulman

Categories     easy

Time 1h20m

Yield A dozen pancakes

Number Of Ingredients 13

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

  • Combine the milk and rolled oats in a bowl, and set aside.
  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  • If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  • Serve hot with a small amount of butter and maple syrup.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams

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

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.

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

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

BLUEBERRY BUTTERMILK OATMEAL PANCAKES



Blueberry Buttermilk Oatmeal Pancakes image

DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.

Provided by LAURIE

Categories     Breakfast

Time 13m

Yield 12 pancakes

Number Of Ingredients 9

1 1/4 cups old-fashioned oatmeal (not instant)
2 cups buttermilk
2 eggs, beaten
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2-2 cups blueberries (fresh or frozen)

Steps:

  • Mix oatmeal and buttermilk.
  • Add eggs.
  • Combine dry ingredients separately.
  • Add to the oatmeal mixture.
  • Stir in the butter.
  • Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
  • Cook on hot greased griddle until bubbles show through.
  • Flip and cook on other side until golden brown.

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

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.

BUTTERMILK OATMEAL PANCAKES



Buttermilk Oatmeal Pancakes image

These pancakes use rolled oats soaked overnight in buttermilk. They have wonderful flavor and texture. Time to make does not include overnight soaking.

Provided by quixoposto

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups rolled oats
2 cups buttermilk
2 eggs, lightly beaten
1/4 cup butter, melted
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Soak oats in buttermilk overnight. Add eggs and butter. Mix dry ingredients and add to liquid mixture.

OATMEAL BUTTERMILK BLUEBERRY PANCAKES



Oatmeal Buttermilk Blueberry Pancakes image

Categories     Berry     Breakfast     Fry

Number Of Ingredients 13

1/2 cup Rolled Oats
1/2 cup Low Fat Milk
1 cup Whole Wheat Flour
1/2 cup Unbleached A/P lour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 tablespoon Sugar
1/4 teaspoon Salt
2 Eggs
1 1/2 cups Buttermilk
1 teaspoon Vanilla Extract
3 tablespoons Canola Oil
1 cup Fresh Blueberries

Steps:

  • Combine the milk and rolled oats in a bowl, and set aside.
  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  • If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  • Serve hot with a small amount of butter and maple syrup.

OATMEAL BUTTERMILK BLUEBERRY PANCAKES - NEW YORK TIMES



OATMEAL BUTTERMILK BLUEBERRY PANCAKES - NEW YORK TIMES image

Categories     Breakfast

Yield 12 Pancakes

Number Of Ingredients 13

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

  • 1. Combine the milk and rolled oats in a bowl, and set aside. 2. Sift together the flours, baking powder, baking soda, sugar and salt. 3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil. 4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. 5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up. 6. Serve hot with a small amount of butter and maple syrup. Yield: A dozen pancakes. Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

OATMEAL CHAI BUTTERMILK PANCAKES



Oatmeal Chai Buttermilk Pancakes image

My wonderful sister has a B & B in Onario and I am starting to look for interesting recipes for her. I got this recipe from the Cooking Light archives. The batter can be made up the night before...freeing up valuable time in the morning. Serve with apple butter, or dusted with powdered sugar or drizzled with warm honey

Provided by Abby Girl

Categories     Breakfast

Time 50m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 16

1 1/2 cups low-fat milk
12 whole cloves
8 cardamom pods, crushed
1 cinnamon stick (3-inch)
1 inch gingerroot, coarsely chopped
2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 cup low-fat buttermilk
1 tablespoon butter, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cup flour
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats

Steps:

  • Combine first 5 ingredients in a small saucepan over medium heat.
  • Cover and cook 15 minutes.
  • Remove from heat; stir in tea leaves and steep 2 minutes.
  • Strain mixture through a sieve into a large bowl; discard solids.
  • Stir in buttermilk; cool to room temperature.
  • Add butter, vanilla and eggs; stir well with a whisk.
  • Combine flour, sugar, baking soda, baking powder and salt.
  • Add flour mixture to milk mixture; stir until combined.
  • Stir in oats.
  • Cover and let stand 15 minutes.
  • Pour about 1/4 cup per pancake.
  • Cook until lightly browned.

Nutrition Facts : Calories 254.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 80.3, Sodium 574.8, Carbohydrate 38.2, Fiber 2.9, Sugar 12.4, Protein 10.9

OATMEAL BUTTERMILK PANCAKES



OATMEAL BUTTERMILK PANCAKES image

Categories     Breakfast

Yield Pancakes

Number Of Ingredients 10

1 egg
3/4 C buttermilk
1/2 C quick-cooking oats
1/2 C flour
1/4 C milk
2 Tbsp. vegetable oil
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Steps:

  • Beat egg with hand beater until fluffy; stir in remaining ingredients. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.) Grease heated griddle if necessary. (To test griddle, sprinkle with a few drops water. If bubbles skitter around and quickly evaporate, heat is just right.) Pour about 3 Tbsp. batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. *Good when blueberries are added. Add more sugar (up to 1/2 C).

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