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!
[amazon-related]
Lemon Buttermilk Rolled Oat Pancakes
Equipment
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 2 cups whole buttermilk
- 1 cup all purpose unbleached flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs
- 2 Tbsp unsalted butter melted
- 1 Tbsp raw honey
- 1/2 Tbsp lemon zest packed
- Spray cooking oil I like Avocado or Olive oil
Instructions
- 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 1/4 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.
Notes
These pancakes do freeze well and can be reheated from frozen or defrosted in a toaster to enjoy on busy mornings.
Nutrition Disclaimer:
Nutrition
Comments are welcome & encouraged, however we have the right to refuse to publish it if it is hateful in nature and not constructive criticism. We ask that they be polite & stay on topic as well.