Old Country Oatmeal Pancakes
Experience a wholesome and hearty breakfast with Old Country Oatmeal Pancakes—fluffy, golden pancakes infused with the rustic charm of old-fashioned rolled oats and a touch of warm cinnamon. These pancakes are made with simple, pantry-friendly ingredients like buttermilk, brown sugar, and vanilla extract, creating a delicious balance of sweet and earthy flavors. Perfectly tender and satisfying, the batter includes a resting step to allow the oats to soften, resulting in a texture that's both light and hearty. In just 35 minutes, you can whip up these comforting pancakes, ideal for weekend mornings or cozy brunches. Serve them stacked high with a drizzle of maple syrup, a handful of fresh berries, or a dollop of yogurt for a breakfast that's irresistibly comforting and packed with flavor. Keywords: oatmeal pancakes, fluffy pancakes, breakfast recipes, country-style pancakes, buttermilk pancakes, homemade pancake recipe.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 2 tablespoons Brown sugar
- 1 cup Buttermilk
- 1 Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 tablespoon Cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Stir well to distribute the ingredients evenly.
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
Let the batter rest for 5-10 minutes to allow the oats to soften and hydrate.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly into a circle, if needed.
Cook for 2-3 minutes, or until you notice bubbles forming on the surface of the pancakes and the edges look set.
Flip carefully using a spatula and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
Serve the pancakes warm, topped with your favorite syrups, fresh fruit, or a dollop of Greek yogurt for extra indulgence.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 32.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 386 mg | 30% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 801 mg | 17% | |
*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.
