Homemade Oatmeal Pancakes

Short stack of oatmeal buttermilk pancakes with raspberries and syrup drizzling down on ceramic plate.

5 from 1 vote

These Oatmeal Pancakes are an absolute delight, and so easy, too! It all starts with a simple overnight oat soak. You can even feel better knowing they are full of whole grains! (Let's just forget about the Syrup). I'll give you all the tips you need to make these pancakes perfect!

Prep Time10

Cook Time10

Overnight soak8

Total Time8 20

Course: Breakfast

Cuisine: American

Servings:

Calories: 452kcal

Author: The Food Charlatan

Ingredients

2 cups old fashioned oats or quick oats
2 and 1/2 cups buttermilk
1/2 cup all purpose flour spooned and leveled
1 teaspoon kosher salt
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
2/3 cup brown sugar firmly packed
1/2 cup butter melted
2 eggs separated
cinnamon for sprinkling (optional)

Instructions

Combine oats and buttermilk in a large bowl, cover and refrigerate over night.
In another bowl, sift together flour, salt, baking powder, and baking soda. Stir in sugar and brown sugar.
When you are ready to eat, melt the butter in a small bowl. Add the melted butter to the buttermilk and oats mixture. Crack the egg whites into the same bowl you melted the butter in. Add the yolks to the buttermilk mixture and whisk well.
Use a spatula to stir the flour mixture into the buttermilk mixture; make sure you do not over-mix. Just until combined.
Beat the egg whites in the small bowl with a fork or whisk for about 30-60 seconds until bubbly and foamy. Add to the pancake batter and fold in.
Grease a griddle or frying pan using bacon grease, if you have it. Use butter if you don’t. Set to medium or medium low heat. Pour out the pancakes. Flip when they are bubbly on top. Do not be tempted to turn the heat up higher! Low and slow is best.
Store these pancakes in the fridge for up to 5 days. They freeze great too! Freeze in a ziplock. I like to toast them right out of the freezer, toast them two times in a row and it's usually just about perfect.

Notes

Cheater buttermilk: Add 1 tablespoon lemon juice per cup of buttermilk needed. For this recipe, add 2 and 1/2 tablespoons of lemon juice to a glass measuring cup (you'll need one with a 4 cup volume), then fill the rest up to the 2 and 1/2 cup mark with milk. Use the highest fat milk you have, whole milk is best. Stir, let sit for 5 minutes, then use as called for in the recipe.

Source: Nathan‘s friend Liz (thanks Liz!)

Nutrition

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