OATMEAL-BUTTERMILK PANCAKES
Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 2h5m
Yield 15 pancakes (approx)
Number Of Ingredients 11
Steps:
- In a large bowl combine the first 6 dry ingredients.
- In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
- Cover and chill for a minimum of 2 hours or overnight.
- Heat oil in a skillet.
- Drop about 1/4 cup of batter into the skillet.
- Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
- Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
OATMEAL PANCAKES
These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
Provided by Food Network
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
- Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
- Serve the pancakes with a dollop of yogurt and sliced strawberries.
NUTTY BUTTERMILK OAT PANCAKES
Steps:
- In a large bowl, combine oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture. Add oil and egg. Fold in pecans. Let stand for 10 minutes. , Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Nutrition Facts : Calories 339 calories, Fat 19g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 571mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
OATMEAL BUTTERMILK BLUEBERRY PANCAKES
These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
Provided by Martha Rose Shulman
Categories easy
Time 1h20m
Yield A dozen pancakes
Number Of Ingredients 13
Steps:
- Combine the milk and rolled oats in a bowl, and set aside.
- Sift together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams
HEARTY OATMEAL PANCAKES
Great recipe my daughter made while visiting!
Provided by jpandmary
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
- Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
- Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
- Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g
OATMEAL BUTTERMILK PANCAKES
This recipe is from a good friend in Arizona. I was on a quest to find different pancake recipes a few years back - for versatility. She gave me this - we love it!
Provided by Chef on the coast
Categories Breakfast
Time 15m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in a blender. Pulse until mixture is smooth.
- Pour onto hot griddle.
- Serve with butter and syrup.
Nutrition Facts : Calories 298.5, Fat 12.8, SaturatedFat 2.4, Cholesterol 73.8, Sodium 707.8, Carbohydrate 36.9, Fiber 3.2, Sugar 10.7, Protein 9.9
BUTTERMILK OATMEAL PANCAKES
Delicious pancakes that are a great way to start the day!
Provided by Shannon McLane
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g
OATMEAL-BUTTERMILK PANCAKES
Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
- Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
BUTTERMILK OATMEAL PANCAKES
These pancakes use rolled oats soaked overnight in buttermilk. They have wonderful flavor and texture. Time to make does not include overnight soaking.
Provided by quixoposto
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak oats in buttermilk overnight. Add eggs and butter. Mix dry ingredients and add to liquid mixture.
OATMEAL PANCAKES
These pancakes were served for a fund-raiser at our church many years ago. We fed about 140 people and had a lot of fun. The buttermilk syrup is a nice change from maple syrup.
Provided by Taste of Home
Time 25m
Yield 16 pancakes (about 1-1/2 cups syrup).
Number Of Ingredients 15
Steps:
- In a large bowl, combine dry ingredients. In another bowl, beat eggs, buttermilk and oil; mix well. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Meanwhile, for syrup, combine sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes or until golden brown. Remove from the heat; stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve with pancakes.
Nutrition Facts :
OATMEAL PANCAKES II
I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!
Provided by mom2hhh
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 24.6 g, Cholesterol 48.3 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 604.7 mg, Sugar 5.7 g
BUTTERMILK-OAT PANCAKES
Steps:
- In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup.
Nutrition Facts : Calories 423 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 663mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.
BUTTERMILK OATMEAL PANCAKES
Make and share this Buttermilk Oatmeal Pancakes recipe from Food.com.
Provided by Chef Rod 99
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- The night before, combine the buttermilk and oatmeal. Mix and refrigerate.
- Add lightly beaten eggs, butter, and raisins. Stir.
- In a separate bowl, mix flour, sugar, baking powder and soda, cinnamon, and salt.
- Add dry ingredients to oat mixture.
- Spoon 1/3 cup of batter to griddle and cook until tops are bubbling.
- Turn and cook other side until brown.
- Serve with maple syrup. Makes about 12 pancakes.
Nutrition Facts : Calories 443, Fat 15.4, SaturatedFat 8.4, Cholesterol 35.4, Sodium 765.1, Carbohydrate 66.1, Fiber 5.2, Sugar 23.5, Protein 12.8
BLUEBERRY BUTTERMILK OATMEAL PANCAKES
DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.
Provided by LAURIE
Categories Breakfast
Time 13m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Mix oatmeal and buttermilk.
- Add eggs.
- Combine dry ingredients separately.
- Add to the oatmeal mixture.
- Stir in the butter.
- Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
- Cook on hot greased griddle until bubbles show through.
- Flip and cook on other side until golden brown.
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