With just a little work the night before, these Prep Ahead Old-Fashioned Oatmeal Pancakes are easy to make for the perfect breakfast. Top them with butter and syrup or mix it up with peanut butter or your favorite fruit.
This recipe is a family favorite of one of Barbara’s good friends. Whenever her family visits, her friend will whip these up for breakfast.
Prep Ahead Old-Fashioned Oatmeal Pancakes
These pancakes are a more cake-like pancake and primarily use oats as opposed to flour. The first step is done the night before. Toss in the rest of the ingredients in the morning, and away you go.
No buttermilk? Our friend Marybeth over at My Fearless Kitchen shows how to make an easy substitute for buttermilk with a couple of common kitchen ingredients.
Go ahead and double the recipe. You will not be sorry. We prefer ours topped with peanut butter and eaten as a snack.
- 2 cups rolled oats
- 2 cups buttermilk
- 2 eggs lightly beaten
- 4 Tablespoons butter melted and cooled
- 1/2 cup flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Combine oats and buttermilk, cover and refrigerate overnight.
- Just before cooking, add eggs and butter to the oats, and stir until just blended.
- In another bowl, mix together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to the oat mixture, and stir until moistened. If batter seems too dry, add up to 3 T. additional buttermilk.
- Preheat a frying pan or electric griddle over medium heat; spray with nonstick cooking spray.
- Spoon 1/3 cup batter onto griddle for each pancake on griddle. Cook until tops are bubbly and bottom is browned; flip and cook on the other side.
No buttermilk in the fridge? Check out an easy buttermilk substitute recipe at My Fearless Kitchen.
Linking up to Weekend Potluck!