Buttermilk Oatmeal Pancakes

Start the night before.
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Ingredients

  • 2 cups rolled oats
  • 2 cups buttermilk plus a bit more if needed
  • 1 cup flour
  • 2 tsp. sugar
  • tsp. baking powder
  • tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 2 T. butter melted and cooled slightly

Instructions

  • In a mixing bowl, combine the oats and 2 cups buttermilk.
  • Cover and refrigerate overnight.
  • In another mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  • Cover and set aside overnight.
  • The next morning, remove the oats and buttermilk mixture from the refrigerator and set aside.
  • In a large mixing bowl, whisk the eggs until they are light and frothy.
  • Add the melted butter and mix together.
  • Next, add the oatmeal/buttermilk mixture and mix well.
  • Blend in the flour mixture; you will need to stir with a large wooden spoon at this point because the mixture will be very thick.
  • If it appears too dry, you can add a few more tablespoons of buttermilk.
  • Fry the pancakes in a greased fry pan or griddle, turning once and cooking well on both sides.
  • These pancakes really puff up, so it’s better to cook them on a bit lower heat than usual but for a longer time.
  • Serve them hot from the griddle with butter and maple syrup.
  • These pancakes really fill a person up.
  • They are hearty and so tasty that it’s easy to eat “just one more”!
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