For years I’ve tried to find a buttermilk pancake recipe that rivals the pancakes at restaurants. Big A would rave about those pancakes, but not mine.
Of course, I prefer a nutritious twist on pancakes with whole grain oats, but they had to taste really good too.
So, I started on my find-the-perfect-pancake journey and experienced much trial and error. Eventually, I landed on this little recipe that does the trick. I’ve been making these for years.
I don’t buy buttermilk because when I do it eventually goes bad. Instead, I make my own by adding white vinegar to milk first thing while I add the rest of the ingredients (lemon juice also works). You’re supposed to let it sit 5 minutes, so it works out perfectly. It’s ready to go by the time I’m done.
I often get creative with these, adding blueberries and or bananas to the batter. But they are good either way and were definitely worth the wait.
- 1 cup quick-cooking oats
- 1 cup flour (whole wheat white optional)
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups buttermilk*
- 2 eggs, beaten
- ¼ cup oil
- ¼ tsp vanilla
- In a medium bowl, mix the first six ingredients and set them aside.
- In a small bowl, add buttermilk, eggs, oil, and vanilla stirring together until combined.
- Add the wet ingredients into the dry ingredients and mix.
- Preheat griddle or pan pouring batter to the desired size. Flip when bubbles form cooking about two minutes per side.
- * If you don't have buttermilk, add 1.5 Tbsp white vinegar or lemon juice to 1.5 cups of milk and let it sit 5 minutes.
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