Include in Print View:

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes recipe image
These Oatmeal Buttermilk Pancakes are the ultimate comfort food for a satisfying morning meal. The combination of quick oats and buttermilk creates a batter that is both hearty and incredibly tender, resulting in pancakes with a beautiful golden-brown crust and a soft, fluffy interior. The subtle sweetness of the sugar complements the tangy richness of the buttermilk, while the melted shortening ensures a moist texture. Perfect for a leisurely weekend brunch or a quick weekday breakfast, these pancakes are easy to make with pantry staples. Serve them warm with a pat of butter and a drizzle of maple syrup for a classic, home-style treat that brings warmth and flavor to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 272.1
Dietary: Vegetarian
Description
These Oatmeal Buttermilk Pancakes are the ultimate comfort food for a satisfying morning meal. The combination of quick oats and buttermilk creates a batter that is both hearty and incredibly tender, resulting in pancakes with a beautiful golden-brown crust and a soft, fluffy interior. The subtle sweetness of the sugar complements the tangy richness of the buttermilk, while the melted shortening ensures a moist texture. Perfect for a leisurely weekend brunch or a quick weekday breakfast, these pancakes are easy to make with pantry staples. Serve them warm with a pat of butter and a drizzle of maple syrup for a classic, home-style treat that brings warmth and flavor to your table.
Ingredients
  • 2 cup Quick Quaker Oats; uncooked
  • 1/2 teaspoon Soda
  • 2 1/2 cup Buttermilk
  • 1 cup Sifted all-purpose flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 tablespoon Sugar
  • 1/3 cup Melted or liquid shortening
  • 2 Eggs; beaten
Directions
  1. 1
    In a large bowl, combine the quick oats, baking soda, and buttermilk.
  2. 2
    Let the mixture stand for 5 minutes to allow the oats to soften.
  3. 3
    In a separate bowl, sift together the flour, baking powder, salt, and sugar.
  4. 4
    Add the sifted dry ingredients, melted shortening, and beaten eggs to the oat mixture.
  5. 5
    Stir gently until just combined; do not overmix.
  6. 6
    Heat a lightly greased griddle or skillet over medium heat.
  7. 7
    Pour about 1/4 cup of batter for each pancake onto the hot griddle.
  8. 8
    Cook until bubbles form on the surface and the edges look set, then flip.
  9. 9
    Cook the other side until golden brown.
  10. 10
    Serve hot with butter and syrup.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 272.1kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 2.6g13%
Cholesterol 0.9mg1%
Sodium 1519.6mg64%
Total Carbohydrate 40.8g14%
Dietary Fiber 4.1g17%
Sugars 5.0g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it stand for 5 minutes.

For a richer flavor, you can replace the melted shortening with melted butter.

Keep cooked pancakes warm in a 200&# 194;°F (95ðC) oven while you finish cooking the rest of the batch.

Leftover batter can be stored in the refrigerator for up to 24 hours. Give it a good stir before cooking.

Keywords: oatmeal, buttermilk, pancakes, breakfast, brunch, fluffy, hearty, quick oats, easy recipe, morning meal, griddle, vegetarian, comfort food, homemade, simple, delicious, syrup, butter, eggs, flour
Read it online: https://www.chefs-mate.com/recipe/oatmeal-buttermilk-pancakes-2/