Oatmeal Pancakes

Have you ever had oatmeal pancakes? If you never have, I swear you need to try these.

Oatmeal Pancakes were something that I didn’t realize I needed in my life until one very chilly morning at the cabin when my mother-in-law made them before we went out skiing for the day. I’ll tell you this: I never had a better pancake before in my life. Sure, Nathan and I had made pancakes before. A lot actually. Nate would get that boxed mix where you only had to add water and crank out like 10 little pancakes for the kiddos. But we weren’t huge fans of the popular breakfast cake, because they all kind of tasted the same. They weren’t “Oh my gosh” good or anything. Even when you spent the time to make up a proper batter, they still were about as good as the ones from the box anyway.

But then came that 2 ° morning, when hot butter sizzled away on the electric skillet and I got to try my first Oatmeal Pancake and my eyes were opened! These things are amazing!

First of all, the texture is completely different. They are fluffy and delightfully dense at the same time, like you’re actually eating something of substance. And they fill you up too! Which is the second best part: that, “maybe I shouldn’t have had something with the word ‘cake’ in its name” feeling never comes. Yay for the complex carbohydrates of oatmeal! Talk about a happy way to get your morning going.

Helpful tip for the perfect Oatmeal Pancake:

The Key to these oatmeal pancakes turning out perfect every time is starting them the night before. You want the oats to soak in the butter milk overnight. This is what makes the oats super soft. You can’t skip this step if you want the perfect pancake.

If you ever have leftovers – which we never do unless we make multiple batches- you can actually freeze these for a quick before school breakfast to warm up your littles.

This will make about 10-15 pancakes and if you’re making minis then you will get about 15-20 pancakes.

Ingredients

• 2 Cups Oatmeal and 2 Cups Buttermilk soaked in the fridge overnight
• 2 Eggs lightly beaten
• 1/2 cup melted Butter and cooled
• 1/2 cup Flour
• 2 Tbsp Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Salt

Directions

Start the night before by combining the Oats and Buttermilk letting them soak overnight in the fridge.

In the morning add into your buttermilk oatmeal mixture your eggs and butter stirring until blended. In another bowl mix together flour, sugar, baking powder, baking soda, cinnamon and salt. Take the dry ingredients that you just mixed together and stir into the wet ingredients until moistened.

If you feel the batter is too thick you can add in a little more buttermilk to thin it out a bit but honestly I’ve never had to do this as the batter always turns out perfectly.

Proceed to make your pancakes as you normally would over a medium heated pan or skillet and serve these perfect oatmeal pancakes with your favorite toppings. Our house is split in this department with some saying syrup is the best and others going for my homemade jams. Super serious: try jam on a pancake. It’s awesome.

I hope you and yours enjoy these as much as we do.

By the way, if you want to have pancakes for dessert too, try our Dutch Baby recipe.