Ingredients:
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Instructions:
- Soak the oats: In a large bowl, combine the rolled oats and buttermilk. Let them sit for 15–20 minutes so the oats can soften and absorb the buttermilk.
- Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: To the soaked oats and buttermilk mixture, add the eggs, melted butter, and vanilla extract. Mix until well combined.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing; it’s fine if the batter is a bit lumpy.
- Cook the pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Stack the pancakes and serve warm with maple syrup, fresh fruit, or your favorite toppings.
These Oatmeal Buttermilk Pancakes are hearty yet fluffy, with a touch of tang from the buttermilk and a satisfying bite from the oats. Enjoy them as a comforting and nutritious breakfast!