Prep Ahead Old-Fashioned Oatmeal Pancakes

5 from 6 votes

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

Prep Time10

Cook Time15

Refrigerate1

Total Time1 25

Course: Breakfast

Cuisine: American

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

Servings:

Calories: 441kcal

Author: Barbara

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.

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.