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    Home » Recipes » Clafoutis, Crêpes, Omelettes, Pancakes, and Waffles

    Lighter Buttermilk Oatmeal Pancakes

    January 9, 2019 By Francoise 2 Comments

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    This post is also available in: Français

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    These Lighter Buttermilk Oatmeal Pancakes are great for starting your day.

    My sons love to eat them during the school week. It is easy to prepare a batch and freeze the rest for the next days. They are quick to reheat in the morning and perfect with any kind of fruit and a drizzle of maple syrup.

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    Lighter Buttermilk Oatmeal Pancakes


    Oats give a nice taste and texture to the pancakes. Buttermilk adds fluffiness. The fact to leave the oats soak overnight in the buttermilk allow to soften them.

    If you do not have buttermilk in hands, you can make your own. Just add 1 tablespoon of lemon or white vinegar in 1 cup of milk. Let it rest, at room temperature, for 10 minutes until the milk begins to curdle. Then it is ready to use in this recipe.

    Lighter Buttermilk Oatmeal Pancakes

    Lighter Buttermilk Oatmeal Pancakes

    Lighter Buttermilk Oatmeal Pancakes

    Lighter Buttermilk Oatmeal Pancakes

    5 from 1 vote
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine American
    Servings 23 pancakes

    Ingredients
      

    • 2 cups rolled oats
    • 2 cups buttermilk (*)
    • ½ cup flour
    • 1 tablespoon sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ tsp salt
    • 2 eggs, lightly beaten
    • ¼ cup butter (2 oz), melted
    • 1 teaspoon vanilla extract (optional)
    • vegetable oil for the pan

    Instructions
     

    The day before (I prepare my mix of oatmeal and my dry ingredients in the evening, it saves me time in the morning):

    • In a medium bowl, combine the oats and the buttermilk. Cover and put in the fridge overnight.
    • In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and leave it on the countertop.

    The morning:

    • Take the bowl of buttermilk and oats out of the fridge. Add the eggs, melted butter, vanilla extract (optional) to the oat mixture, and stir well. 
    • Add the bowl of dry ingredients, and stir to blend. The batter will be very thick.
    • Warm two large nonstick skillets over medium heat. Lightly oil the pan. When it is hot, pour batter into the skillet (¼ cup batter for each pancake) and cook until the top bubbles and the edge look set (takes 2-3 minutes), flip the pancakes. Cook until the second side has lightly browned, or about 1 minute.
    • Regrease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to low-medium.
    • Serve hot, top with maple syrup and your favorite berry or fruit.

    Notes

    (*)  If you do not have buttermilk, you can make your own. Just add 1 tablespoon of lemon or white vinegar in 1 cup of milk. Let it rest, at room temperature, for 10 minutes until the milk begins to curdle. Then it is ready to use in this recipe.
    Keyword pancake, oatmeal, buttermilk
    Tried this recipe?Let us know how it was!

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    • Buttermilk Oatmeal Pancakes

    Reader Interactions

    Comments

    1. Karen Capelli

      January 19, 2019 at 11:01 am

      Good morning,
      I see that the recipe is calling to mix flour with the dry ingredients, does not list how much??
      Could you please tell me how much,? I am ready to make!!
      TY

      Reply
      • Francoise

        January 19, 2019 at 11:51 am

        Sorry for forgetting. It’s 1/2 cup of flour. Thank you for catching that, I’ll add it right now on my recipe.

        Reply

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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