Recipe courtesy of EatingWell.com

Buttermilk-Oatmeal Pancakes

Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.
  • Level: Easy
  • Total: 55 min
  • Prep: 35 min
  • Cook: 20 min
  • Yield: 6 servings, 2 pancakes each
  • Nutrition Info
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Ingredients

2 1/2 cups buttermilk

3/4 cup rolled oats

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup toasted wheat germ

1/4 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

2 large egg whites

2 teaspoons canola oil, divided

Maple syrup (optional)

Directions

  1. Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.
  2. Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
  3. Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.

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