Oatmeal pancakes are a morning mainstay that perfectly combines the best of two worlds...porridge and pancakes. You might think of them as a somewhat more strapping breakfast cousin to the classic buttermilk variety. These pancakes will warm you up like a wool blanket and keep those home fires deliciously burning all autumn and winter long. Easy to prepare and invitingly homey, oatmeal pancakes make a welcome and satisfying beginning on those particularly chilly mornings when you need just a little extra incentive to get out of bed.
Oatmeal pancakes are marvelous with a big pat of butter and some pure maple syrup, but my favorite way to serve them is slathered with spoonfuls of lingonberry sauce and a generous dollop of whipped cream.
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Ingredients for Oatmeal Pancakes
- old fashioned oats
- all purpose flour
- sugar
- baking soda
- baking powder
- kosher salt
- buttermilk
- eggs
- unsalted butter
- pure vanilla extract
- lingonberry sauce (optional)
- whipped cream (optional)
- pure maple syrup (optional)
See recipe card for quantities.
Instructions for Oatmeal Pancakes
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Then stir in the oats.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
Add the wet ingredients to the dry and whisk briefly just until blended. Then let the batter stand to thicken, at least 2 hours. (Overnight is ideal. Cover the batter and refrigerate.)
When you are ready to cook the pancakes, heat a griddle or skillet over medium heat. Then melt some butter across the surface.
Working in batches, ladle the batter by ¼ to ⅓ cupfuls onto the preheated surface. (Adding a bit more butter for each batch, as necessary.)
Cook until bubbles have formed on top of the pancakes and the bottoms are golden brown, about 2 to 3 minutes.
Turn the pancakes over and cook until the other side is golden brown, about 2 or 3 minutes more.
Serve immediately, either with butter and pure maple syrup or generous dollops of lingonberry sauce and whipped cream.
Hint: Since griddles (and stoves) can vary widely in terms of their heat distribution, use your best judgment as to the cooking times suggested here. The appearance of bubbles on top of the batter, along with dry looking edges, will be your most reliable indicator that it is time to flip those pancakes!
Variations
Oatmeal pancakes can be adorned in all sorts of ways, but here are a few of my favorite ways to serve them...
- Topped with a few spoonfuls of lingonberry sauce (or jam) and generous dollops of softly whipped cream.
- Sprinkled with fresh blueberries, and then served with whipped cream or pure maple syrup.
- Infused with cinnamon...after ladling the batter onto the skillet or griddle, simply sprinkle some ground cinnamon over the top of each pancake before flipping them over. (The scent that begins to waft up while they finish cooking is pure heaven.) Then serve with gobs of butter and pure maple syrup.
Equipment
I highly recommend using a cast iron griddle whenever you are cooking pancakes. But if you don't have one on hand, any sort of griddle or skillet will do here.
Related
Looking for other breakfast ideas? Try these:
📖 Recipe
Oatmeal Pancakes
Equipment
- griddle or skillet (preferably cast iron)
Ingredients
- 2 cups old fashioned oats
- ½ cup all purpose flour
- 3 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2½ cups buttermilk
- 2 large eggs
- ¼ cup unsalted better, melted (plus additional for brushing griddle or skillet)
- 1 teaspoon pure vanilla extract
- lingonberry sauce (to serve) optional
- whipped cream (to serve) optional
- pure maple syrup (to serve) optional
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Then stir in the oats.
- In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
- Add the wet ingredients to the dry and whisk briefly just until blended. Then let the batter stand to thicken, at least 2 hours. (Overnight is ideal. Cover the batter and refrigerate.)
- When you are ready to cook the pancakes, heat a griddle or skillet over medium heat. Then melt some butter across the surface.
- Working in batches, ladle the batter by ¼ to ⅓ cupfuls onto the preheated surface. (Adding a bit more butter for each batch, as necessary.) Cook until bubbles have formed on top of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Turn the pancakes over and cook until the other side is golden brown, about 2 or 3 minutes more.
- Serve immediately, either with pure maple syrup or generous dollops of lingonberry sauce and whipped cream.
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