Oatmeal Buttermilk Pancakes

Oatmeal buttermilk pancakes are made with buttermilk, whole wheat flour, and quick cooking oatmeal to keep them moist. This is a very old recipe that originally used to call for lard and regular cooking oatmeal, but I have updated it using butter and quick cooking oatmeal.

You know how everyone talks about pancakes that are light and fluffy? I always wondered what people meant, as most recipes these days are about the same. After making these pancakes; I now understand why some pancakes are different from each other. The photo above looks so innocent, but it is difficult to discern how heavy or light a pancake will turn out from a photo. If you want a lighter pancake, try this one.

Pancakes made with oatmeal, wheat flour, and buttermilk are umm…not exactly light and fluffy. Instead, these pancakes are heavy, hearty, and dense. Think of a lumberjack breakfast. They are tasty and I encourage you to give them a try, but just know this is the land of a stick to your ribs-go out and cut wood for the day-kind of pancake. I did like the flavor and taste, but a single average sized pancake was all I could eat.

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Serve these pancakes with maple syrup, applesauce, whipped cream, or jam for breakfast or brunch. You can also try them with cinnamon flavored applesauce or a spiced apple butter (which is a personal favorite of mine).

Buttermilk makes this recipe moist and delicious. Wheat flour and oatmeal adds nutrition to get your day started right.

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