Add Preferred SourceButtermilk Oatmeal Pancakes are a hearty and flavorful breakfast option. The oats add texture, while buttermilk gives them a slight tang that complements the sweetness of brown sugar. A mix of whole wheat and all-purpose flour creates the perfect balance of softness and structure, and these are one of my family’s favorite recipes!
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These pancakes cook up light and fluffy on a griddle and pair well with butter, syrup, or fresh fruit. They’re great for a leisurely weekend breakfast or a quick weekday meal. Make a batch ahead of time, freeze them, and reheat as needed for an easy, homemade breakfast any day of the week.
We love these pancakes, and I love that there’s more flavor and fiber in them. They taste indulgent, but are still better for you than boxed mixes. And they’re so easy to make! Once you try them, you’ll want them this way from now on. I’m sure of it!
History
Buttermilk Oatmeal Pancakes are a modern twist on traditional American pancakes, with roots in early 20th-century cooking. The use of buttermilk in pancakes became popular in the 1920s to 1950s, as buttermilk was commonly available in American households. Oatmeal, known for its health benefits, was introduced into pancakes as a nutritious addition, gaining popularity in the mid-20th century, particularly as breakfast dishes became more focused on providing sustained energy. The combination of buttermilk and oatmeal in pancakes adds both tenderness and texture, making it a beloved variation in contemporary breakfast menus.
Ingredients
- Quick-cooking oats – Look for quick cooking oats. Old-fashioned oats or rolled oats won’t have the same texture. They won’t cook in the pancakes, and you’ll be left with gritty lumpy pancakes. I’ve tested it, so I know they won’t work well!
- Whole wheat flour – A mix of whole wheat and regular flours gives these pancakes more texture and flavor.
- All-purpose flour
- Baking soda – Did you know baking soda can expire? Make sure you’re using fresh baking soda for the fluffiest pancakes.
- Salt – I cook with kosher salt but you can use table salt, just reduce the amount by about half.
- Brown sugar – I love the flavor of dark brown sugar, but golden will work, too.
- Egg
- Butter – I cook with salted butter.
- Buttermilk – Please use real buttermilk. If you don’t have buttermilk, mix 3/4 cups milk with a heaping spoonful of sour cream and whisk. Top up with milk to measure a full cup.
How To Make Buttermilk Oatmeal Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar in a mixing bowl. Stir until everything is evenly blended. A flat-edged dough whisk is fantastic here because it mixes dry ingredients quickly without sending flour everywhere.
In a separate bowl, whisk together the egg, melted butter, and buttermilk until smooth and fully incorporated. I like using a small pouring bowl with a spout so it is easy to add the wet ingredients in one smooth motion.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should look slightly lumpy, and that is exactly what you want. Overmixing will make the pancakes tough, so stop as soon as everything comes together.
Heat a greased cast iron skillet or griddle over medium heat. To test if it is ready, sprinkle a few drops of water onto the surface. If they sizzle and dance, you are good to go. A silicone oil brush makes greasing the pan quick and mess free.
Pour about ⅓ cup of batter for each pancake onto the hot surface. A trigger-release batter scoop helps keep the pancakes evenly sized. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to look set.
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. They should feel light and springy when gently pressed.
Remove the pancakes and keep them warm while you cook the remaining batter, lightly greasing the pan as needed between batches.
Serve them up warm with butter, syrup, or fresh fruit, and enjoy a breakfast that feels extra special without being fussy.
Chef Jenn’s Tips
- Add chopped nuts or fresh berries to the batter for extra texture and flavor.
- If you like a sweeter pancake, increase the brown sugar to ½ cup or serve with maple syrup.
- Keep cooked pancakes warm in a 200°F (93°C) oven while finishing the batch.
- To freeze, place parchment paper between pancakes and store them in an airtight container for up to 2 months. Reheat in a toaster or microwave before serving.
Make It A Meal
Pair these pancakes with Pulled Pork & Sweet Potato Hash for a complete, satisfying breakfast. The savory hash contrasts nicely with the slightly sweet pancakes.
Storage
Refrigerate leftover pancakes in an airtight container for up to 3 days. For long-term storage, freeze them with parchment paper between layers and store in a sealed freezer bag or container for up to 2 months. Reheat in the toaster or microwave until warm.
Buttermilk Oatmeal Pancakes
Ingredients
- ½ cup + 2 tablespoons quick-cooking oats
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup packed brown sugar
- 1 large egg
- 2 tablespoons melted butter
- 1 cup buttermilk
Instructions
- Combine the oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. Stir until evenly blended.
- Whisk together the egg, melted butter, and buttermilk until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy—avoid overmixing.
- Heat a greased cast-iron skillet or griddle over medium heat. Test by sprinkling a few drops of water; if they sizzle, it’s ready.
- Pour ⅓ cup of batter for each pancake onto the hot surface. Cook for about 2-3 minutes until bubbles form on the surface and the edges begin to set.
- Flip and cook the other side for another 2 minutes or until golden brown.
- Remove from the skillet and keep warm while cooking the remaining batter, greasing the pan as needed.
Notes
Chef Jenn’s Tips
- Add chopped nuts or fresh berries to the batter for extra texture and flavor.
- If you like a sweeter pancake, increase the brown sugar to ½ cup or serve with maple syrup.
- Keep cooked pancakes warm in a 200°F (93°C) oven while finishing the batch.
- To freeze, place parchment paper between pancakes and store them in an airtight container for up to 2 months. Reheat in a toaster or microwave before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.