Easy Swedish Oatmeal Pancakes
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.
Servings: 6 people
- 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, or overnight.
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.
- This recipe uses rolled oats, not instant.
- If you don't keep buttermilk on hand, here's an easy trick. Add a tablespoon of vinegar or lemon juice to regular milk, and let it set for 5 minutes. It will thicken into buttermilk for your oatmeal pancake recipe.
- 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.
- Try our prep ahead oatmeal pancake batter.
Calories: 525kcal | Carbohydrates: 69g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 469mg | Potassium: 471mg | Fiber: 6g | Sugar: 17g | Vitamin A: 655IU | Calcium: 310mg | Iron: 4mg