Today was Mother’s Day and we made my mom one of our favorite breakfasts. These oatmeal pancakes do take a little bit of overnight preparation, but are very easy and super moist and delicious. I have to admit to being more of a waffle fan but these pancakes are amazing! Dense and fluffy all at the same time!
- 2 cups rolled oats
- 2 cups buttermilk
- 1/2 cup all purpose flour
- 2 TBLS sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 1 stick butter, melted
- Stir together oats and buttermilk in a medium bowl until well mixed. Cover with plastic and let sit overnight in the fridge.
2. Remove the oats and buttermilk mixture from fridge. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. Add the melted butter and beaten eggs to the oat and buttermilk mixture. Stir well to combine. Add in the flour mixture and stir just until blended into a thick batter.
4. Heat a large nonstick frying pan (or griddle) over medium high heat. Spray with PAM. Ladle in 1/4 cup portions of the batter. Cook until bottoms are nicely browned and then flip and cook the other side until browned.
5. Spread butter on top and pour on some warm maple syrup.
6. Serve with bacon, eggs, and grilled tomatoes!