Oatmeal Pancakes

Updated April 7, 2025

Recipe Overview

  • Total Time: 35 minutes

  • Prep Time: 5 minutes (plus 10–60 minutes soaking time)

  • Cook Time: 30 minutes

  • Servings: 12–15 pancakes (generous ¼-cup portions)

Ingredients

  • 1¾ cups (395g) buttermilk (regular or lactose-free)

  • ⅔ cup (75g) quick-cooking or plain instant oats (see Oat Variations tip)

  • 2 tablespoons ground flax (flax meal)

  • 2 tablespoons honey (plus extra for serving)

  • ½ teaspoon fine sea salt

  • 2 tablespoons canola or neutral oil (e.g., sunflower, avocado)

  • 1 teaspoon baking soda

  • ⅔ cup (95g) all-purpose flour

  • Salted butter, for cooking and serving

Preparation Steps

Step 1: Prepare the Oat Soak

In a large mixing bowl, combine the buttermilk, oats, ground flax, honey, and salt. Stir gently to ensure all ingredients are fully incorporated. Let the mixture sit at room temperature for 10–60 minutes (longer soaking = creamier, more tender pancakes). During this time, prep coffee, eggs, or bacon to streamline the morning routine.

Step 2: Heat the Cooking Surface

Preheat a large cast-iron skillet or nonstick griddle over medium-low heat (adjust heat to avoid burning). To confirm readiness, drop a tiny drop of water on the pan: it should sizzle and evaporate instantly.

Step 3: Combine Dry & Wet Ingredients

After soaking, stir the oil into the oat mixture until fully integrated. Add the baking soda and stir vigorously until dissolved (it will fizz slightly, a sign of leavening). Gently fold in the flour—do not overmix (lumps are acceptable; overmixing creates dense pancakes).

Step 4: Cook the Pancakes

  • Grease the pan: Swipe a generous pat of salted butter across the hot skillet to coat evenly (butter ensures rich browning and flavor).

  • Portion the batter: Use a ¼-cup measuring cup to pour batter onto the pan, spacing pancakes 2–3 inches apart to allow for spreading.

  • Cook & flip: Let pancakes cook until the bottoms are deeply golden-brown and the tops bubble (2–3 minutes). Gently lift an edge with a spatula; if the bottom is set, flip carefully. Cook the second side until browned and fully set (2 minutes).

  • Repeat: Butter the pan between batches to prevent sticking.

Step 5: Serve

Transfer pancakes to a warm plate. Drizzle with honey and extra butter for richness, or swap honey for maple syrup (a classic New England pairing).

Recipe Tips & Substitutions

Oat Variations

  • Quick-cooking or instant oats yield a lighter texture than old-fashioned (rolled) oats. If using old-fashioned oats, pulse them in a food processor to mimic the finer consistency of quick-cooking oats.

  • Buttermilk Alternative: For lactose-free or non-dairy diets, mix 1 tablespoon apple cider vinegar into 1¾ cups oat milk and let sit 10 minutes to curdle.

Flax & Egg Substitution

  • Ground flax (flax meal) binds the batter and adds a nutty depth. For a classic buttermilk flavor, substitute 2 large eggs: beat them, add to the soaked oats in Step 1, and proceed with oil in Step 3.

Community Tips & Comments

  • @Kat: “I substitute maple syrup for honey—works perfectly!”

Response: “Absolutely—maple syrup adds a rich, earthy sweetness that pairs beautifully with these pancakes.”

  • Anonymous: “Made for an easy Christmas breakfast by subbing eggnog for buttermilk and omitting honey. Served with lingonberry jam. Yum!”

  • Pro Tip: When cooking, flip only once (multiple flips lead to tough pancakes). Flip when the tops stop bubbling and the bottoms are deeply browned.

Final Notes

For a decadent twist, stir in dark chocolate chips, blueberries, or sliced bananas into the batter before cooking. These pancakes are versatile—customize with your favorite toppings!