Oatmeal Pancakes
User Reviews
5
Oatmeal Pancakes
Description
The Oatmeal Pancakes recipe combines quick oats and all-purpose flour with leavening agents including baking powder and baking soda, balanced with salt and brown sugar. Eggs, vegetable oil, vanilla extract, and buttermilk create a rich and moist batter. The mixture is gently combined, keeping a few lumps to avoid overmixing, which helps the pancakes stay fluffy.
Cooking the batter in a skillet over medium-low heat until lightly browned, then flipping carefully, yields pancakes with a tender center and lightly crisp edges. The presence of oats adds texture contrast and a pleasant chewiness uncommon in traditional pancakes.
These pancakes are enjoyable with butter, syrup, or various toppings like fresh fruit, peanut butter, Nutella, or jam. Making the batter ahead lets the oats absorb the liquid, enhancing texture. Cooked pancakes store well refrigerated or frozen and reheat nicely in a toaster or oven for maintaining texture.
The buttermilk contributes acidity and flavor, enabling the baking soda to produce good rise. For best results, wait for bubbles and set edges before flipping to preserve fluffiness.
Ingredients
- 1 cup quick oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoon brown sugar
- 2 egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups buttermilk
Instructions
- Whisk oats, flour, baking powder, soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk the brown sugar, eggs, oil, vanilla, and buttermilk.
- Lightly stir the dry ingredients into the buttermilk mixture. Pour or spoon batter onto a medium-low skillet. Cook till lightly browned, then flip and cook on the second side.
- Serve hot with butter and syrup, or your choice of toppings.
Notes
- The batter can be prepared ahead and refrigerated for up to 2 days; add more baking powder if the batter sits longer.
- Store cooked pancakes in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Reheat pancakes in a toaster for a crisp exterior or oven covered with foil for larger batches; microwaving is a quicker alternative but softens texture.
- Use homemade or store-bought buttermilk; it adds flavor and reacts with baking soda to help pancakes rise.
- Flip pancakes only once when bubbles form and edges look set to keep them fluffy and tender.
- Suggested toppings include fresh fruit with whipped cream, maple syrup, peanut butter, Nutella, or strawberry jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pancakes
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Cholesterol | 21mg | 7% |
| Sodium | 200mg | 8% |
| Potassium | 124mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 70IU | 1% |
| Calcium | 62mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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