These Easy Swedish Oatmeal Pancakes are great for a quick breakfast or supper. Truth be told, we like them as a dessert with a dollop of peanut butter or your favorite preserves.
Our family could eat breakfast foods for breakfast, lunch or supper. And these Easy Swedish Oatmeal Pancakes can be the main dish at any meal.
The inspiration for this recipe came from one of those great cookbooks that we all have purchased (or have sold) as a fundraiser. They are always filled with tried and true recipes from real cooks. I don’t think I have ever had a bad experience with a recipe from this type of cookbook.
While butter and syrup may be the traditional topping, we like to add a layer of peanut butter on the bottom pancake, top with another pancake then add syrup.
And if you want to go over the top, then reach for a tub of Jif Whipped Peanut Butter and Chocolate Spread.
How do you like to dress up your pancakes?
How to Make Easy Swedish Oatmeal Pancakes
Full instructions at the bottom of this post.
Mix together oats, flour, sugar, baking powder and salt in a large bowl. Add buttermilk, eggs, butter and vanilla to the dry ingredients; mix well. Let the batter sit for 30-45 minutes to allow it to thicken. Ladle batter onto hot buttered griddle. Cook until pancake is puffed and brown on both side – turn only once.
These Easy Swedish Oatmeal Pancakes are great for a quick breakfast or supper. Perfect topped with syrup, peanut butter or fruit, Swedish Oatmeal Pancakes are a favorite in our family.
- 4 cups rolled oats
- 1 cup flour
- ¼ cup sugar
- 2 teaspoons soda
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 quart buttermilk
- 4 eggs beaten
- ¼ cup melted butter
- 2 teaspoons vanilla extract
Mix oats, flour, sugar, soda, baking powder and salt in large bowl.
Add buttermilk, eggs, butter and vanilla to the dry ingredients; mix well.
Let stand until batter has thickened to desired consistency, about 30-45 minutes.
Ladle onto hot buttered griddle.
Cook until puffed and brown on both sides, turning once.
Spread butter on top and serve with the topping of your choice, like syrup, peanut butter* or applesauce.
Store cooled pancakes between waxed paper in refrigerator and reheat in microwave.
*If you like peanut butter on your pancakes, try Jif Whipped Peanut Butter & Chocolate.
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