- 2 cups dry oatmeal
- 2 cups buttermilk
- 2 medium eggs
- 2 tablespoons oil
- 1/2 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
This is best started the night before, making it a good weekend breakfast. Get out a large bowl. In it combine the oatmeal and buttermilk. Stir well. Cover with plastic wrap and refrigerate overnight. You could just let it sit for an hour or so, but the overnight soak is what give these pancakes their characteristic texture.
The next morning, take the bowl out of the refrigerator. Add the eggs, oil, flour, sugar, baking powder, baking soda and salt. Beat well with a wire whisk. Fry the pancakes on a hot well oiled griddle or skillet. Use about 1/4 cup batter per pancake. When the top side is bubbly and puffed up, and the underside is brown, turn the pancake. Brown the second side and transfer to a plate. Continue until all of the batter is used up. This recipe makes enough to serve my family on a slow morning. You may cut the recipe in half if you like. As it’s written, it serves 6 or 8 people pretty well. Add fresh fruit, margarine, Pancake Syrup and milk for a good breakfast.
Can you use the buttermilk substitute of yogurt or milk with vinegar for this recipe?
Just tried it with vinegar+milk subbed for buttermilk and it was fine!
This was a big hit this morning at my house! I made it with the vinegar & milk substitute and added 1/2 t. vanilla. Quick and easy – thank you!
These are SO GOOD! I made them just like the recipe is written. My kids LOVED them, even my oldest who will NOT eat oatmeal. My husband said he liked these even better than regular, fluffy, buttermilk pancakes! They are also very filling. So you’re not left cooking a huge batch to fill everyone up.
i was wondering if I can use quick oats if i don’t soak them over night. I don’t have regular oats right now.
I think you could use quick oats just fine. I would still definitely soak them however for texture. Supposedly, soaking grains is healthier as well.
This is similar to something my Mother served when I was young. She used cooked oatmeal so there was no need for buttermilk. She also used more sugar to make a sweet cake that could be eaten without syrup. These were even very good when eaten with cooked pinto beans.