Oatmeal Buttermilk Pancakes

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Ready In:
21mins
Ingredients:
9
Serves:
14-16
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ingredients

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directions

  • 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.

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Reviews

  1. A very rustic pancake. Quite good but was a little too rough textured while fresh for my liking. HOWEVER, these were much better frozen and then reheated in the toaster. They seemed to mellow in the freezer and kept their shape perfectly. Wonderful for a "homemade" breakfast when you need it fast. will definitely make again.
     
  2. I made these for breakfast this morning and loved them. I also had to add a bit more buttermilk and I was still a little concerned because the batter was still quite thick. But they turned out light and fluffy! I've had other oatmeal pancakes that don't have any oatmeal taste, but these do and I loved that. Thanks!
     
  3. My family loved these pancakes. They were a nice change from the regular pancakes. Definitely a keeper recipe! I served them with the buttermilk syrup (recipe #16717)which was a wonderful combination.
     
  4. Yum Yum Yum. These have a wonderful texture and a great flavor. I served them with strawberries and I was in heaven. I had to add a bit more buttermilk to the batter as it was pretty stiff though. Its been very warm and dry here so that could be the reason.
     
  5. Was looking for a way to use up some buttermilk. These tasty pancakes paired with Buttermilk Syrup did the trick. Froze the left overs and reheated in the toaster oven - great for a weekend breakfast without needing to make up a whole batch of pancakes.
     
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Tweaks

  1. I love the flavor of these pancakes. The only thing I did differently was to break up the oats a little by pulsing them in my blender. I didn't quite break them down to oats flour, but got rid of the big chunks. I also used whole wheat flour instead of all-purpose, but I grind my own wheat, fairly fine, so it's not as heavy as store bought whole wheat flour. Thanks for a fantastic recipe.
     
  2. My BF declared these "the best pancakes in the universe ever", so I guess you could say we liked them. ;) I didn't have the trouble that the other reviewers had with the batter being too thick, but I did make sure to soak the oats for a little extra time (about 15 minutes) to help integrate them better into the batter. I subbed the white flour with whole wheat pastry, but otherwise followed the recipe exactly. Tender and almost creamy like oatmeal on the inside with a wonderful oaty flavor. I made a half recipe, which the recipe claims to make 7 servings... but we ate them all. Whoops! This will be keeper for me. :)
     

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