Wholemeal oat buttermilk pancakes

Wholemeal oat buttermilk pancakes

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About this recipe: In an effort to eat a little bit healthier but still make fluffy pancakes that my family will enjoy, I combined a few recipes and came up with this one. You can add chopped banana, blueberries or walnuts if you need variety.


Serves: 6 

  • 475ml buttermilk
  • 2 room-temperature eggs, lightly beaten
  • 80ml semi-skimmed milk
  • 120g quick cooking oats
  • 120g wholemeal flour
  • 2 teaspoons caster sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt, or to taste
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon, or to taste
  • 2 tablespoons butter, or as needed for cooking

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Whisk buttermilk, eggs and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
  2. Stir flour, sugar, baking powder, salt, bicarbonate of soda and cinnamon into the oat mixture; whisk until completely blended into a batter.
  3. Melt 1/2 teaspoon butter in a frying pan over medium heat. Ladle batter into the pan and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

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