Buttermilk Oatmeal Pancakes
Start the night before.
Ingredients
- 2 cups rolled oats
- 2 cups buttermilk plus a bit more if needed
- 1 cup flour
- 2 tsp. sugar
- 1½ tsp. baking powder
- 1½ 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”!