I used to feel somewhat “meh” towards pancakes. It’s not that I didn’t like them—I did—but I preferred french toast. These days I find myself firmly in Camp Pancakes. Oh, I still love french toast, but now I see pancakes in a whole new light.
Thanks, in part, to these fabulous buttermilk pancakes. They are truly my go-to recipe. I’ve made them over and over, and they have never failed me. Ever. Since I’d found the best pancake recipe in the whole entire world (really, I don’t feel it’s an exaggeration), I wasn’t really on the lookout for a new recipe. But the other day, I was sorting through my cookbooks and stumbled upon a recipe for oatmeal pancakes.
I like oatmeal; I like pancakes. It seemed like a match made in heaven to me. And then I found out they’re good for you. Sold! Do I love them more then my beloved buttermilk pancakes? No. But it’s a very, very close second. They are easy, filling and reheat beautifully.
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Buttermilk Oat Pancakes
Lightly adapted from Birdwing Spa Cookbook
Makes 8-10 pancakes
- 1 cup old-fashioned rolled oats
- 1 1/4 cup buttermilk
- 1 egg
- 1/4 cup white or whole wheat flour
- 1 Tablespoon honey
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 Tablespoon butter, melted
- Butter or nonstick spray for cooking pancakes
- Combine oats and buttermilk in bowl. Cover and refrigerate overnight.
- Add egg, flour, honey, baking powder, baking soda, cinnamon, salt and butter. Mix well.
- Coat griddle with non-stick spray or butter over medium heat. Pour a scant 1/4 cup batter and brown; approximately 1-2 minutes on each side.
- Serve with maple syrup. Also excellent topped with sliced bananas or blueberries