Best Oatmeal Chai Buttermilk Pancakes Recipes

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OATMEAL BUTTERMILK PANCAKES



Oatmeal Buttermilk Pancakes image

This recipe is from a good friend in Arizona. I was on a quest to find different pancake recipes a few years back - for versatility. She gave me this - we love it!

Provided by Chef on the coast

Categories     Breakfast

Time 15m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 9

1 1/4 cups regular rolled oats
2 cups buttermilk
2 eggs
1/4 cup oil
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons sugar
1/2 cup whole wheat flour
1/2 cup white flour

Steps:

  • Put all ingredients in a blender. Pulse until mixture is smooth.
  • Pour onto hot griddle.
  • Serve with butter and syrup.

Nutrition Facts : Calories 298.5, Fat 12.8, SaturatedFat 2.4, Cholesterol 73.8, Sodium 707.8, Carbohydrate 36.9, Fiber 3.2, Sugar 10.7, Protein 9.9

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

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.

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.

OATMEAL BUTTERMILK PANCAKES



Oatmeal Buttermilk Pancakes image

Make and share this Oatmeal Buttermilk Pancakes recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 21m

Yield 14-16 serving(s)

Number Of Ingredients 9

2 cups quick oats, uncooked
1/2 teaspoon baking soda
2 1/2 cups buttermilk
1 cup sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/3 cup melted shortening or 1/3 cup liquid shortening
2 eggs, beaten

Steps:

  • Mix oats and soda to buttermilk.
  • Let stand 5 minutes.
  • Sift together flour, baking powder, salt and sugar.
  • Add sifted dry ingredients, shortening and eggs to oats mixture.
  • Stir until combined.
  • For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle.
  • Bake to a golden brown, turning only once.
  • Serve hot with butter and syrup.

Nutrition Facts : Calories 155.3, Fat 6.8, SaturatedFat 1.8, Cholesterol 32, Sodium 319.5, Carbohydrate 18.7, Fiber 1.4, Sugar 4.1, Protein 5.1

OATMEAL PANCAKES II



Oatmeal Pancakes II image

I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!

Provided by mom2hhh

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

Time 20m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
½ cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg

Steps:

  • Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 24.6 g, Cholesterol 48.3 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 604.7 mg, Sugar 5.7 g

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