Old-Fashioned Oatmeal Pancakes – A Buttermilk Oatmeal Pancake Recipe

With just a little work the night before, Old-Fashioned Oatmeal Pancakes are easy to make for the perfect breakfast. Top these Buttermilk Oatmeal Pancakes with butter and syrup or mix it up with peanut butter or your favorite fruit.

Looking for a good old fashioned pancake recipe? This recipe is a family favorite of one of Barbara’s good friends. Whenever Barbara’s family visits, her friend will whip these up for breakfast.

Old-Fashioned Oatmeal Pancakes

We love these protein-packed oatmeal pancakes. The easy addition of oats to your breakfast will help keep you fuller longer. What a great start to your day or your kids day before school.

These oat pancakes are a more cake-like pancake and primarily use oats as opposed to flour.  The addition of buttermilk helps the pancake to rise making for a taller pancake.

Go ahead and double the recipe. You will not be sorry. We prefer ours topped with peanut butter and eaten as a snack – sometimes even cold later on in the day.

The first step for these buttermilk soaked oatmeal pancakes is done the night before.  That’s one less step to do in the chaotic stress of the morning.  Stir 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.

How to Make Buttermilk Soaked Oatmeal Pancakes

Step By Step Instructions

1. Combine oats and buttermilk and refrigerate overnight.
2. The next day, add eggs and butter to oat mixture and stir until just blended.
3. In separate bowl, mix together remaining dry ingredients and add to the buttermilk oatmeal pancake mixture.
4. Preheat griddle over medium heat and spray with non-stick cooking spray or butter.
5. Pour 1/3 cup of batter for each pancake, cook until bubbles appear and brown at bottom. Flip and cook the other side.

Storage Instructions

Let the leftover pancakes cool completely. Store in an airtight container or freezer bag in the refrigerator. To reheat, wrap in a wet paper towel in the microwave for 15 second intervals until hot, or warm up in the toaster oven.

To freezer, let the pancakes cool completely. Separate with parchment or waxed paper, and place the stack in a freezer bag. Or, freeze in a single layer on a baking sheet until frozen. Stack frozen pancakes up, and store in a freezer zip-lock bag. Freeze for 3 to 6 months. To thaw, place in the refrigerator overnight.

Full recipe and ingredient amounts for  buttermilk oatmeal pancakes is at the bottom of this post on the recipe card. 

Recipe FAQs

• These are a prep-ahead breakfast item. Soak the oatmeal in buttermilk the night before, and let sit in the fridge.
• Let the butter cool just slightly before adding it with the eggs to the oatmeal mixture.
• If the easy oatmeal pancake batter seems dry, add additional buttermilk (or regular milk) one Tablespoon at a time to thin it out.  Add up to 3 Tablespoons of milk.
• No buttermilk on hand? Use regular milk with 1 Tablespoon lemon juice or vinegar added to make buttermilk.
• Substitute instant oats for rolled, if needed. I use a heaping cup of instant oats for each cup the recipe calls for.
• Try eating these as a snack with almond butter or peanut butter. It’s a great protein snack.
• Want a lighter pancake option? Try our Cottage Cheese Pancakes.

Ingredients for Old-Fashioned Oatmeal Pancakes with Buttermilk

• Rolled Oats (instant can be used in a pinch)
• Buttermilk (see notes on how to use regular milk instead)
• Eggs
• Butter
• All Purpose Flour
• Sugar
• Baking Powder
• Baking Soda
• Salt
• Ground Cinnamon

What are some old fashioned breakfast ideas?

We love breakfast morning, day and night.  Here’s Grandma’s 10 favorite breakfast ideas.

• Baked Oatmeal
• Eggs in a Basket
• Cake Mix Cinnamon Rolls
• Chipped Beef and Gravy
• Sour Cream Coffee Cake
• Sausage Egg Casserole
• Cheesy Egg Casserole
• Poppy Seed Bread
• Swedish Pancakes
• Grandma’s Butterscotch Pecan Rolls

Recipe Variations

• Add raisins, blueberries, chocolate chips, or dried cranberries directly the batter.
• Top with fresh fruit, fresh berries, strawberries or bananas.
• Serve with a smear of peanut butter or Greek yogurt.
• Drizzle with honey or Nutella before serving.

Recipes to Use Up Oats

What can I do with lots of oats? The possibilities are endless. Here’s our favorite recipes using oats.

Rhubarb Crumble

Pride of Iowa Cookies

Baked Oatmeal

Cherry Oat Bars

Apple Crumble

Fudge Nut Bars

Print Recipe

5 from 6 votes

Prep Ahead Old-Fashioned Oatmeal Pancakes

With just a little work the night before, these Old-Fashioned Oatmeal Pancakes are easy to make for the perfect breakfast.

Prep Time10 minutes mins

Cook Time15 minutes mins

Refrigerate1 day d

Total Time1 day d 25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: oatmeal pancakes with cinnamon, old-fashioned oatmeal pancakes

Servings: 4

Calories: 441kcal

Author: Barbara

Ingredients

• 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

Instructions

• 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.
  
• Top with maple syrup, peanut butter, butter and/ or fruit.

Notes

• These are a prep-ahead breakfast item. Soak the oatmeal in buttermilk the night before, and let sit in the fridge.
• Let the butter cool just slightly before adding it with the eggs to the oatmeal mixture.
• If the easy oatmeal pancake batter seems dry, add additional buttermilk (or regular milk) one tablespoon at a time to thin it out.  Add up to 3 tablespoons milk.
• No buttermilk on hand? Use regular milk with 1 tablespoon lemon juice or vinegar added to make buttermilk.
• Substitute instant oats for rolled, if needed. I use a heaping cup of instant oats for each cup the recipe calls for.
• Try eating these as a snack with almond butter or peanut butter. It’s a great protein snack.
• The calorie counts, carb counts and nutritional information are auto-calculated and they can vary greatly depending on the products used. The information below should NOT be used for specific dietary needs.

Nutrition

Calories: 441kcal | Carbohydrates: 52g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 775mg | Potassium: 360mg | Fiber: 5g | Sugar: 12g | Vitamin A: 667IU | Vitamin C: 0.01mg | Calcium: 239mg | Iron: 3mg

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