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Oatmeal Buttermilk Pancakes
Oatmeal Buttermilk Pancakes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try these delicious and simple gluten-free Oatmeal Pancakes made with just rolled oats for a satisfying breakfast.
Ingredients:
  • 3 cups old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 1/2 to 2 cups buttermilk
  • 2 tablespoons vegetable oil or melted butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Vegetable oil (for the skillet)
Instructions:
  • Prepare the oats: Reserve 1/2 cup to mix into the batter. Process the remaining 2 1/2 cups in a food processor until coarse whole-wheat flour consistency with some oat particles.
  • Prepare the batter by combining baking powder, baking soda, cinnamon, salt, eggs, 1 1/2 cups buttermilk, oil or melted butter, honey, and vanilla in a food processor. Pulse until blended. Transfer the batter to a bowl and mix in the remaining 1/2 cup oats. Allow it to rest for 5 to 10 minutes; it will thicken slightly. Thin out the batter with more buttermilk if needed.
  • Preheat a skillet or griddle over medium heat with a light coating of oil. To test if it's ready, sprinkle a few drops of water on the surface, they should sizzle. Adjust heat to medium-low.
  • Prepare the pancakes: Pour 1/3 cup of batter onto the skillet for each pancake. Use the back of the ladle to shape into 4-inch circles. Cook for 2 to 3 minutes until bubbles form on top and bottoms look golden brown. Flip and cook for another 2 minutes until browned. Repeat with remaining batter.
  • Serve the pancakes immediately, straight from the griddle, or keep warm in a 325°F oven on a wire rack over a baking sheet. Top with plenty of butter, fresh fruit, and maple syrup to enjoy.

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