The Sunday Recipe: Oatmeal Buttermilk Pancakes

Oatmeal-Buttermilk Pancakes

I recently decided to try to get more oatmeal into my diet because it is gluten free, good for your body in several ways, and delicious. In searching for a good oatmeal pancake, I found a multitude and played with some recipes until I had what I wanted. This batch makes 6 to 8 pancakes, depending on whether you use a third cup scoop or a quarter cup scoop. The first time I made it, with a quarter cup of processed oats for the flour component, the oatmeal flavor was a little too strong. My daughter countered that by putting applesauce on her pancakes. I tried a second time by using ¼ cup brown rice flour. I think it made the batter a little easier to work with, but the flavor was still strong. Serving with applesauce countered that, as did adding cinnamon to the batter. It’s a nice way to get more oatmeal in.

Based On a recipe from Bon Appétit August 1999 Tres Joli Bakery Cafe, Oakton, Va

Found at


  • 1 cup old-fashioned oats or quick-cooking oats
  • 1 cup buttermilk
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons light tasting olive oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup processed oats or flour of your choice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • ¼ teaspoon cinnamon
  • Additional melted butter (for brushing skillet)


  1. Combine 1 cup of the buttermilk and the 1 cup of oats. Cover and refrigerate for 2 hours to overnight. (If you are using quick cooking oats, you might get away with only a 10-minute soak, but I wanted mine really dissolved so I soaked for 2 hours.)
  2. In a large bowl, whisk ¼ buttermilk, eggs, oil, maple syrup and vanilla.
  3. Stir in the soaked oats.
  4. Add the dry ingredients.
  5. Let batter stand, about 10 minutes.
  6. Heat heavy large skillet over medium heat.
  7. Brush skillet with melted butter or spray with non-stick spray.
  8. Working in batches, ladle batter into skillet.
  9. Cook pancakes until edges look dry and bubbles form on top.
  10. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  11. Repeat with remaining batter, brushing skillet with more butter as necessary.
  12. Enjoy!