Buttermilk Oatmeal Pancakes Recipe | Vegetarian Times Skip to main content

Buttermilk Oatmeal Pancakes

All by itself, oatmeal can make a difference in how well your brain works. A study conducted at Tufts University found that children who had oatmeal for breakfast performed better on memory and cognitive tests than those who ate a sugary cereal—even though both the oatmeal and the cereal had the same amounts of sugar. 



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2 cups old-fashioned rolled oats
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1 ½ cups fat-free buttermilk
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1 ½ cups fat-free milk
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3 large eggs
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½ cup unbleached flour
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3 Tbs. honey
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2 tsp. vanilla extract
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2 tsp. ground cinnamon
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1 ½ tsp. baking powder
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¼ tsp. salt


1. Mix oats with buttermilk and milk in large bowl. Cover, and refrigerate 8 hours, or overnight.

2. Whisk eggs, flour, honey, vanilla, cinnamon, baking powder, and salt into oatmeal mixture.

3. Heat skillet or griddle over medium heat. Spray with cooking spray, or brush with melted butter or cooking oil. Pour 1/3 cup batter onto skillet for each pancake, spreading into 4-inch circle. Cook 3 to 4 minutes, or until bubbles start to appear on surface. Flip pancakes with spatula, and cook 1 to 2 minutes longer. Serve hot, topped with fruit compote, maple syrup, or peanut butter, if desired.

Nutrition Information: 

18 g
Total Fat: 
7.5 g
Saturated Fat: 
2 g
64 g
162 mg
482 mg
5 g
24 g
Serves 4 (makes 12 pancakes)

Comments on this Recipe

I have been wanting to make this for months, ever since I saw it in your recipe of the week email. FInally this morning (Christmas day, 2009) I made them. They were worth the wait! I ate so much, I don't think I need to eat for three days... A full tummy, but it was worth it. Oh, and adding chopped up bitter chocolate to this made it even more divine.

The flsvor was lovely, but the pancakes were atrocious. Easily burned, with very loose batter. I would NOT serve these to guests.

Super easy and yummy..,NYSE 8hour soaking step is definitely unnecessary.

These were very good, but the batter was too wet when made as is. It needed an extra 1/2 cup of flour to enable the pancakes to be turned over without falling apart. The long soaking gave the oats a good texture.