Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 degrees 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.

Nutrition Facts

271 calories; protein 12.2g; carbohydrates 45.6g; dietary fiber 3.6g; sugars 13.7g; fat 4.8g; saturated fat 1.1g; cholesterol 35.1mg; vitamin a iu 100.4IU; vitamin c 1.3mg; folate 91.1mcg; calcium 222mg; iron 2.5mg; magnesium 47mg; potassium 288.7mg; sodium 761.8mg; thiamin 0.3mg.

3 starch, 1 fat