Buttermilk Oatmeal Pancakes

Pancakes are good and healthy for breakfast. They’re just so light and fluffy it’s hard not to love them.

The principles behind making pancakes are simple — you just whip up a quick batter and fry them up. But so much can go wrong along the way, leaving you with dense, flat or burned pancakes.


This is a recipe you’re going to want to hold onto. It consists of some basic whole wheat, oats, and honey. The difference in the recipe is the use of buttermilk and you can enjoy these pancakes topped with sliced almonds or strawberry syrup and strawberries or chocolate sauce with chocolate chips.


I have not used sugar in this one and added only honey to make it completely healthy and nutritious, but for all those of you who do not like honey can add sugar and enjoy the pancakes.

The chocolate sauce and chocolate chip version of this recipe is my favourite. Making these pancakes is actually really simple. There’s no crazy ingredients you’ve never heard of. Just plain everyday ingredients like whole wheat flour, egg, quick oats and buttermilk. The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with honey, or only 2 tablespoons of sugar for the entire recipe.



Prep time: 10 min | Cooking time: 30 min | Serves: 4

  • 2 cups buttermilk
  •  2 cups rolled oats
  •  1 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tbsp white sugar / 2 tbsp honey
  • 1 tsp ground cinnamon / vanilla extract for flavouring
  • 1/4 tsp salt
  • 1 egg, beaten (or 2 egg whites)
  • 1/4 cup vegetable oil / butter for frying
  • 1/2 cup add-ins like chocolate sauce, chips or strawberry, optional
  1. Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes.
  2. Stir flour, powdered sugar / honey, baking powder, cinnamon or vanilla extract and salt into oat mixture. Add beaten egg and mix until just combined.
  3. Heat a lightly oiled/buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
  4. Serve hot and topped with chocolate sauce and strawberries.

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