Buttermilk-Oatmeal Pancakes

Buttermilk-Oatmeal Pancakes

9 Reviews
From the EatingWell 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 1/2 cups nonfat buttermilk, (see Tip)
  • 3/4 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup toasted wheat germ
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons canola oil, divided
  • Maple syrup, (optional)


  • Active

  • Ready In

  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 1/4 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.
  • Make Ahead Tip: Store the batter (Step 1) in an airtight container in the refrigerator overnight.
  • 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.

Nutrition information

  • Per serving: 271 calories; 5 g fat(1 g sat); 4 g fiber; 46 g carbohydrates; 12 g protein; 91 mcg folate; 35 mg cholesterol; 14 g sugars; 100 IU vitamin A; 1 mg vitamin C; 222 mg calcium; 2 mg iron; 762 mg sodium; 289 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 fat

Reviews 9

November 02, 2012
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By: EatingWell User
Heavy Pancake Very healthy and loved the taste. Will add some chopped apple next time, and just make half a recipe. Pros: Very tasty - one is enough per serving Cons: Difficult to make as very stiff batter
August 27, 2012
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By: Cali4neagirl
Healthy and Yummy I used spelt flour to make these. I added whole flax seeds. I completely skipped the sugar and other flours that are called for in this recipe. The maple syrup and cinamon was enough to sweeten them and provided good flavor. I also topped them w/fresh blueberries. My bf loved these. They are keepers!
September 18, 2011
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By: emailclaires
Bitter Overal pretty good, but I think there was too much baking soda, which imparted a bitter, soapy taste. Yes, I used buttermilk. Also added chopped apples, and used 100% whole wheat pasty flour. I prefer my oatmeal pancakes more oatey. I have a favorite recipe but can't access it now. I'll post it when I find it in storage! :)
September 01, 2011
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By: AngMcS
SUPER recipe! These were GREAT! I only had quick oats which bypassed the waiting of soaking rolled oats. The cinnamon was a yummy addition of taste! My husband said he really liked them; they didn't get spongy like normal pancakes. And all four of my children LOVED them! Makes eating healthy that much better!
September 12, 2010
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By: aubdaub5
These were AWESOME! Even my picky dad liked them!
August 01, 2010
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By: EatingWell User
These are very good, although I found the cinnamon distracting in a pancake. Next time I will leave it out.
May 31, 2010
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By: EatingWell User
They are very good, but it just seems they contain too much sodium for my diet.
November 01, 2009
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By: newyorkyankeesfan
My family really enjoyed these! I added applesauce instead of the oil in the batter- really yummy. I also used egg substitute instead of whole eggs. They even ate it with sugar free syrup, and had absolutely NO idea they had a really low fat, low calorie healthy breakfast!
September 07, 2009
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By: EatingWell User
The best pancakes I have ever had. They were light/fluffy with great flavor. Instead of the whole egg I used ground flax and left out the wheatgerm.