Lancaster County Oatmeal Pancakes
Start your morning with a hearty comfort classic, Lancaster County Oatmeal Pancakes, a recipe inspired by the rustic charm of Pennsylvania Dutch cuisine. These pancakes combine old-fashioned rolled oats soaked in creamy buttermilk for a tender, wholesome texture, while a hint of ground cinnamon adds a cozy warmth to every bite. Featuring a simple mix of pantry staples like all-purpose flour, granulated sugar, and melted butter, these pancakes are incredibly easy to prepare. The batter’s unique blend of textures creates a delightfully fluffy result, perfect for pairing with your favorite toppings—think rich maple syrup, fresh fruit, or a dusting of powdered sugar. Ready in just 35 minutes, this recipe is ideal for a weekend brunch or a quick way to elevate any weekday breakfast. Treat your family to this timeless recipe and savor every golden, cinnamon-kissed pancake!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 2 cups Buttermilk
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1 as needed Cooking spray or additional butter
Instructions
In a medium-sized bowl, combine the old-fashioned rolled oats and buttermilk. Stir together, cover, and let sit for at least 10 minutes to allow the oats to soften.
While the oats are soaking, in a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
In another small bowl, beat the eggs and then whisk in the melted butter and vanilla extract.
Once the oats have softened, add the egg mixture to the oats and stir well.
Gradually add the wet oat mixture into the bowl with dry ingredients, gently mixing until combined. Do not overmix; it’s fine if the batter is slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a bit of butter.
Using a 1/4-cup measuring cup or ladle, pour the pancake batter onto the heated skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the pan as necessary between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or powdered sugar.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 51.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 699 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
