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Oatmeal pancakes topped with lingonberry sauce and whipped cream on a white plate.
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Oatmeal Pancakes

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 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.
Course Breakfast, brunch
Cuisine American, Scandinavian, Swedish
Keyword autumn, comfort food, easy, make-ahead, winter
Prep Time 10 minutes
Cook Time 20 minutes
Batter Rest Time (minimum 2 hours or overnight) 2 hours
Total Time 2 hours 30 minutes
Servings 16 pancakes (approximately)

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.