Best Oatmeal Buttermilk Pancakes Recipes

OATMEAL BUTTERMILK BLUEBERRY PANCAKES

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 PANCAKES

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

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.

BLUEBERRY BUTTERMILK OATMEAL PANCAKES

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

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

Steps:

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

OATMEAL BUTTERMILK BLUEBERRY PANCAKES

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

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

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.

OATMEAL BUTTERMILK PANCAKES

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).