Buttermilk Oatmeal Pancakes

Pancakes made with buttermilk and two kinds of oatmeal make a satisfying and healthful breakfast. The combination of quick and rolled oatmeal creates a lovely texture.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 cups buttermilk
  • 1½ cups quick oatmeal
  • ½ cup rolled oatmeal
  • ¼ cup brown sugar
  • ½ cup all-purpose flour
  • ¼ cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 large eggs, beaten
  • ¼ cup vegetable oil
  • 2 Tbsp. butter


  • In a mixing bowl, combine buttermilk, both kinds of oatmeal, and brown sugar. Mix well and let stand for 10 minutes. Add all-purpose flour, whole wheat flour, baking powder, baking soda, and salt and mix well. Blend in eggs and vegetable oil until just mixed.
  • In a large skillet, melt 2 tablespoons butter over medium heat. Stir batter; add more buttermilk if it’s too thick. Scoop ¼ cup portions batter onto skillet. Cook until bubbles form and start to break on the tops of pancakes. Flip and cook for 2–3 more minutes. Repeat with remaining batter, adding more butter to skillet as necessary. Serve immediately.