Lemon Buttermilk Rolled Oat Pancakes
(4 votes, average: 4.75 out of 5)
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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
Ingredients
Scale
- 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
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.
