There’s nothing quite like the warm, fluffy goodness of Buttermilk Oatmeal Pancakes to start the day. Growing up, mornings in my house always meant the smell of something delicious cooking in the kitchen.
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My grandmother had a way of making breakfast feel like a special occasion, and these pancakes were always on the menu. The rich tang of buttermilk and the hearty texture of oats make every bite comforting and satisfying.
A Southern food classic
Southern breakfasts are all about warmth and comfort, and pancakes hold a special place at the table. I remember Sunday mornings when the whole family would gather, sharing stories over a big stack of golden-brown pancakes.
The combination of buttermilk and oats gives them a unique taste—fluffy, slightly sweet, and full of homey goodness. They remind me of slow mornings with a fresh cup of coffee and the sound of laughter filling the kitchen.
Ingredients
How to make Buttermilk Oatmeal Pancakes
Making these pancakes is simple and comes together in no time. First, mix the dry ingredients, combining the oats, flours, baking soda, salt, and brown sugar in a bowl. In a separate bowl, whisk together the egg, melted butter, and buttermilk. Once the wet ingredients are ready, stir them into the dry mixture just until combined.
Heat a well-greased cast-iron skillet or griddle over medium heat. Pour the batter onto the skillet in small portions, allowing the pancakes to cook until bubbles form on the surface. Flip and cook until golden brown. Serve warm and enjoy every comforting bite.
Serving suggestions
These pancakes shine on their own, but a drizzle of warm maple syrup or a pat of butter makes them even better. For a true Southern touch, serve them with crispy bacon or sausage on the side.
Fresh berries or a sprinkle of powdered sugar can add a little extra sweetness. Pair them with a hot cup of coffee or sweet iced tea for a perfect breakfast experience.
Storage tips
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet over low heat or pop them in the toaster for a quick fix.
If freezing, place parchment paper between each pancake and store in a freezer-safe bag for up to two months. Reheat from frozen in a toaster or microwave.
Southern Farewell
There’s something special about a good Southern breakfast, and Buttermilk Oatmeal Pancakes always bring back sweet memories. Whether you’re making them for a big family breakfast or a quiet morning treat, these pancakes bring comfort and joy with every bite.
So grab your skillet and enjoy a little Southern goodness at your table!
Buttermilk Oatmeal Pancake
Equipment
- Mixing bowls
- Whisk or spoon
- Measuring Cups and Spoons
- Cast-iron skillet or griddle
- Spatula
- Small bowl
Ingredients
- 1/2 cup plus 2 tablespoons quick-cooking oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup packed brown sugar
- 1 large egg
- 2 tablespoons melted butter
- 1 cup buttermilk
Instructions
- In a small bowl, combine the quick oats, whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar. Stir well to ensure everything is evenly mixed.
- In another small bowl, beat the egg. Add the melted butter and buttermilk, whisking everything together until well combined.
- Slowly pour the wet ingredients into the dry ingredients. Stir gently until the batter comes together. Do not overmix—it’s okay if there are a few lumps.
- Grease a large cast-iron skillet or griddle and place it over medium heat. Allow it to warm up for a few minutes before cooking.
- Pour the batter onto the skillet in 1/3 cup portions. Let them cook until bubbles form on the surface. Flip carefully and cook the other side until golden brown.
- Remove the pancakes from the skillet and serve immediately. Add your favorite toppings, like syrup, butter, or fruit, and enjoy a warm, Southern breakfast!
