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Old Fashioned Oatmeal Pancakes Recipe
We all have recipes that we come back to time after time. This one is one of ours! These old fashioned oatmeal pancakes are a breakfast food which the whole family loves and always gets the thumbs up from our guests, too. They are too busy chewing to say any more.
Making these pancakes is literally fool proof. The only trick is to do a tiny bit of advance preparation, but believe me when I say that it is well worth the effort. Before you go to bed, remember to soak the rolled oats in the buttermilk as per the recipe provided. Quick oats are not a worthy substitute as far as we are concerned, and taking five minutes to do the prep will get you off on the right foot the next morning.
As you can imagine, oatmeal pancakes are not for small appetites. They are a delicious but wholesome breakfast food that might want to make you skip lunch. But especially because they are so hearty, these pancakes also feel so wonderfully like a comfort food. If you are a breakfast person, I can guarantee that you will savor them to the last bite.
My husband usually doubles the recipe for the five of us. Remember that we have three hungry boys to feed. And if we have leftovers, we are glad for them later in the week. These pancakes freeze very well if individually wrapped in saran wrap and then placed inside of a large ziploc bag. Take them out of the freezer as you need them, pop them in the toaster at low to medium heat, and enjoy.
Serve with maple syrup, warmed slightly, for an extra fancy touch. Depending on our mood, we have also enjoyed them with a side of fruit or bacon strips.
- 2 cups rolled oats
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons butter, melted and cooled
- 1/2 cup all-purpose, flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Start the batter for these cake like pancakes the night before. In a bowl, combine oats and buttermilk. Stir to blend well. Cover and refrigerate until the next day.
- Preheat a griddle or large frying pan over medium heat; grease lightly.
- Just before cooking, add eggs and butter to oat and buttermilk batter. Stir just to blend.
- In another bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture and stir just until moistened.
- If batter seems too thick, add more buttermilk (up to 3 tablespoons).
- Spoon batter, about 1/3 cup for each pancake, onto griddle. Spread batter out to make 4-inch circles.
- Cook until pancake tops are bubbly and appear dry, approximately 2-3 minutes. Flip pancake and cook until lightly browned, approximately 1 minute longer.
- Serve and enjoy!
The Difference Between Rolled and Quick Oats
While some might argue that it won't make a difference whether you use rolled or quick oats to make these pancakes, we beg to differ.
Oats, no matter which shape they take later in the food chain, start as an oat groat. An oat groat is nothing more than a whole unbroken grain of oat. From this humble beginning, groats are roasted at a very low temperature to enhance their natural nutty flavor as well as increase their shelf life.
When whole grains of oats are steamed to make them soft, and then pressed between rollers and dried, rolled oats are born. This process allows the oats to re-absorb water and cook much more quickly than whole groats or steel-cut oats. Yet, it also ensures that the oats retain their shape fairly well during cooking. The term 'rolled oats' and 'old-fashioned oats' can be used interchangeably.
Quick oats, on the other hand, are oats that have been pressed slightly thinner than rolled oats. They cook even more quickly, but are known to retain less of their texture once prepared.