Monday, September 17, 2012

Oatmeal Buttermilk Pancakes

To go with the yummy homemade syrup, here are some delicious and hearty pancakes to enjoy!  I love this recipe because it can be made the night before and used the next morning.  I love the oats and buttermilk and the fact that there is not a lot of sugar and white flour in the recipe.

2 C oats
1/2 C flour
2 TBSP sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 C buttermilk
2 eggs
1/4 C butter (melted)
1 tsp vanilla

Mix the dry ingredients in a large bowl.
Add the remaining wet ingredients and whisk everything together until blended (it will not be smooth because of the oats).
Let the batter stand for two hours (until thickened) or cover and put the batter in the fridge overnight.

Preheat the oven to 250 if you need a place to keep the pancakes warm after they are cooked (if you rouse is like ours, though - things like pancakes disappear as soon as they come off the pan).
Heat a large skillet on medium heat and brush/wipe the bottom of the skillet with a layer of butter.
Pour 1/4-1/3 C batter (depending on how big or small you like your pancakes) onto the pan - this will make 12-16 pancakes.
Cook until the bottom is golden brown and the batter bubbles on top - flip the pancake and cook until cooked through and golden brown on both sides.
Keep the pancakes warm in the oven or serve immediately.
Leftovers can be frozen or refrigerated and heated in the microwave or toaster to be enjoyed later!

*This recipe is from

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