Buttermilk Oat Pancakes
These are flavorful, moist pancakes that have no white flour and only 1/8 cup of whole wheat flour. They are very healthy and have been really popular with my kids. When I make them for friends and family, everyone seems to love them and request the recipe. I was happy to have a recipe for a healthy pancake that is delicious too!
These are flavorful, moist pancakes that have no white flour and only 1/8 cup of whole wheat flour. They are very healthy and have been really popular with my kids. When I make them for friends and family, everyone seems to love them and request the recipe. I was happy to have a recipe for a healthy pancake that is delicious too!
- Carbohydrate 29.9737158333333 g
- Cholesterol 217.1 mg
- Fat 22.8565425 g
- Fiber 6.16926663845529 g
- Protein 14.7455333333333 g
- Saturated Fat 3.8978375 g
- Serving Size 1 1 Serving (175g)
- Sodium 486.1035 mg
- Sugar 23.804449194878 g
- Trans Fat 1.5634545 g
- Calories 379 calories
Step-by-step
- Combine oats and buttermilk and stir to ensure oats are coated.
- Put in the fridge overnight covered.
- In the morning, add remaining ingredients and mix well.
- I usually use a hand mixer for a few seconds to get everything well-blended but have also blended by hand.
- Cook over a fairly low heat on a pre-heated, greased griddle or cast iron pan.
- They take longer to cook than regular pancakes so you want to make sure they cook slowly over med-low heat. The key is not to cook too hot, just let them brown slowly over the low heat.
- I use a cast-iron pan and it works very well. Serve warm with maple syrup, jam, or a fruit compote.
Traditional refined flour pancakes rely on gluten networks for structure, whereas whole-grain variants demand a different approach to moisture absorption and heat control. Soaking rolled oats in buttermilk overnight softens the grain matrix entirely, yielding a tender crumb without relying on processed flours.
- Soak the old-fashioned oats in cold buttermilk for 8 to 12 hours in the refrigerator to fully hydrate the starch.
- Maintain griddle temperature at medium-low heat because whole grains and dairy solids scorch easily before the interior sets.
- Watch for bubbles across the surface and matte edges before flipping, which typically requires 4 to 5 minutes per side.
- Substitute regular milk with almond milk at a 1:1 ratio if managing dairy restrictions, though acidity adjustments may be needed for the leavening agents.
- Store leftover cooked pancakes in an airtight container for up to 3 days, then reheat them in a toaster oven to restore exterior crispness.
Cast iron pans provide the thermal mass necessary for uniform browning on heavy batter formulations. Proper heat management prevents raw centers while achieving the desired crust color.
