These rolled oat pancakes wake up your mouth in a delightful way for a weekend breakfast. You'll leave the breakfast table satisfied and happier, I guarantee it! My family is always delighted when I serve them these pancakes. Serve these with some honey or real maple syrup with fresh berries and you've got a delicious start to your day.
Rolled Oat Pancakes
Rolled oats are a great way to satisfy hungry bellies on active days. Plus, they're great for digestion. Two of my boys are not big fans of oatmeal so sometimes it's a challenge to get them to eat a bowl of hearty oatmeal. These rolled oat pancakes are a hit at home; making it possible for them to get a good dose of oats. They have no idea how good those oats are for them and don't mind me disguising the oats in pancake form.
Lemon Buttermilk Twist
I must admit, I have quite an affinity for buttermilk. I love cooking with buttermilk because it can make some dishes richer and more wonderful. Lemons....well, lemons are like gold in cooking I think. It's hard to go wrong with giving a lot of dishes a lemon twist to take them from delicious to WOW. Lemon zest gives your cooking the most stand out lemon flavor without overpowering a dish or changing it's cooking results.
Give these delectable lemon buttermilk rolled oat pancakes a try and let me know what you think below!
Here's a recipe for Steel Cut Oat Pancakes you might like as well!
Lemon Buttermilk Rolled Oat Pancakes
This recipe makes about 13 pancakes. They are simple and so delicious, they'll be eaten up fast!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Breakfast
- Diet: Vegetarian
- 1 ½ cups old fashioned rolled oats
- 2 cups whole buttermilk
- 1 cup all purpose unbleached flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 eggs
- 2 Tbsp unsalted butter, melted
- 1 Tbsp raw honey
- ½ Tbsp lemon zest, packed
- Spray cooking oil (I like Avocado or Olive oil)
- Preheat griddle to 375 degrees or a pan to medium high.
- Meanwhile soak your oats in a large mixing bowl with the buttermilk for at least 15 minutes.
- While your oats are soaking mix your dry ingredients; flour, baking soda, baking powder and salt in a small bowl.
- After your oats are done soaking add the eggs, butter, honey and zest to your bowl with the oats. Stir to combine.
- Add your dry ingredients to the mixing bowl with the wet ingredients and stir till there are no more dry spots.
- Once your cooking surface is heated, spray with cooking oil and then add ¼ cup scoops of batter to the surface and cook till 1 bubble bursts and stays open or the edges start looking cooked. Then flip your pancakes and cook the pancakes another 3 minutes or until undersides golden.
- Keep pancakes warm in oven or serve immediately.
Serve these pancakes with some real maple syrup or honey and some fresh fruit.
These pancakes do freeze well and can be reheated from frozen or defrosted in a toaster to enjoy on busy mornings.
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