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”!