Easy Oatmeal Pancakes
Delightful breakfast pancakes made with wholesome ingredients that are quick to prepare and deliciously satisfying.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup old-fashioned rolled oats
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1.5 cups buttermilk Can be substituted with regular milk mixed with vinegar or lemon juice.
- 0.5 cup milk Can use almond milk for a dairy-free version.
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
Preparation
- In one bowl, mix all the dry ingredients: flour, oats, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined; the batter will be thin.
- Allow the batter to rest for at least 15 minutes to let the oats soften.
Cooking
- Preheat a skillet over medium-low heat and melt half a tablespoon of butter (or use cooking spray).
- Pour about 1/4 cup of batter for each pancake into the skillet, cooking until the bottom is golden-brown, bubbles appear on top, and edges look slightly dry.
- Flip and cook until the second side is also golden-brown.
- Continue adding butter for additional pancakes as needed.
Notes
For serving, stack pancakes and drizzle with maple syrup, fresh fruit, yogurt, or add seeds/nuts for texture. Store leftovers in an airtight container in the refrigerator for 2-3 days; reheat in the microwave or skillet as needed. For longer storage, freeze pancakes in a single layer then transfer to a freezer bag.