A wonderful way to start the day is with some delectable pancakes!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups buttermilk
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- 1 ½ teaspoons white sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- ¼ cup vegetable oil
Instructions
- 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 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 859 mg |
| Sugars | 8 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I was very disappointed in these pancakes. I made them according to the recipe. They were not thin, as others have stated. The batter was actually perfect, it was the lack of flavor that surprised me. Maybe they would have been better if I had added vanilla. We were on vacation and had pancakes that were buttermilk with oatmeal and cornmeal that we both loved. So, as soon as we got home I went on the search for a recipe. I loved all the ingredients and mainly that it only called for a small amount of sugar, but sadly, these were not for us.
These pancakes are the best. Very filling and healthy!
Absolutely the best pancakes. We exclusively use this recipe in our house!
I am a pancake snob and haven’t bought a boxed mix for over 20 years. I’m always looking for recipes that are a little different. These are great! I did add a little more flour and I always add vanilla to my pancakes. And also added blueberries. The texture was perfect! Great way to add fiber. I will definitely add this recipe to my recipe app.
Adjusted recipe to serve two instead of four. Only change made was adding 1/2 teaspoon of vanilla since not much sugar in this recipe. Pancake was light in texture but filling with the oats and cornmeal. Beautiful brown color. Next time will try quick oats since rolled oats congregated in the middle of pancake and husband said the oats were dry. (I didn’t think so). May also try whole wheat flour to boost the grainy texture even more. Topped with maple syrup. Nice change from our usual recipe.
I used almond milk as I’m lactose intolerant. The pancakes didn’t turn out – the batter was so runny it was more like a crepe and fell apart.
Made as is, but turned out sour. Don’t recommend
These were pretty good. I let my oatmeal soak a little longer just in case.
This was pretty good but the batter was too runny for me. I think it would be better if I reduced the buttermilk to 1.5 cups.
Yummy! I substituted 1/2 cup of whole wheat flour for part of the flour…used 1 Cup unbleached all purpose flour and 1/2 cup whole wheat flour.
Made the recipe exactly as written. I love the flavor and texture, absolutely no complaints. The thin batter resolves itself during cooking. The biggest issue is how delicate they are when turning. They have an almost crepe-like texture when you turn them and requires a gentle hand
Really good, feel so healthy, thank you. I will cook these from now on!
I like pancakes and like the fluffy and light but this was a chance to try something that was just a little more healthy and it didn’t disappoint. Thank you for the recipe as I live in the Maple syrup Capital of Canada.
Really tasty and more filling than regular buttermilk pancakes. Nice to have a good recipe that isn’t all white flour.
I’m living in a southern state but I never keep buttermilk nor cornmeal in the house so in a 2 cup Pyrex I added the remainder of what Greek yogurt I stumbled upon hiding in the back of the fridge still within the “use by date” ,filling out the 2 cup requirement with 2% milk & a teaspoon of vinegar. Subbed almond flour for the cornmeal. Was spot on for the rest of ingredients. Best pancakes ever. Ok did have to add a splash of milk to thin the batter to my liking.
I used old fashioned oats and the batter was too runny so I ended up adding half a cup more all purpose flour. Otherwise a nice texture and flavour. Made them with wild blueberries for my parents and they were happy.
Best “alternative” recipe I’ve tried, and I’ve tried many! I think I would add a bit more salt. Add a couple of eggs and sugar free syrup and you’ve got a high protein meal!
yummy, the corn meal gives it just the right amount of texture, will definitely make these again.
I didn’t have cornmeal or the rolled oats. Great basic recipe! Beware! It is extremely filling. Nice fluffy pancake. I used Old fashioned oats and corn muffin mix because that is what I had on hand. I ran the oats and milk in the blender for a couple seconds to break oats down a bit. I loved the texture. Looking forward to trying this again when I have all the proper ingredients on hand. Thank you!
These pancakes were delicious. I made them with coconut oil instead of vegetable oil. That prevented the batter from being too thin. They were light and fluffy and I’ll definitely make them again.
Quick and easy way to get the oatmeal