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Buttermilk-Oatmeal Pancakes

  • 35 m
  • 50 m
EatingWell Test Kitchen
“Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.”


    • 2½ cups nonfat buttermilk (see Tip)
    • ¾ cup rolled oats
    • 1 cup all-purpose flour
    • ½ cup whole-wheat flour
    • ¼ cup toasted wheat germ
    • ¼ cup packed light brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 large egg
    • 2 large egg whites
    • 2 teaspoons canola oil, divided
    • Maple syrup, (optional)


  • 1 Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
  • 2 Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using ¼ cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • To make ahead: Store the batter (Step 1) in an airtight container in the refrigerator overnight.
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