Buttermilk Oat Pancakes
I’ve been noticing a LOT of oats coming through at Birch lately and I love it! Oats are budget friendly, filling, packed with fiber, and so versatile. If you’ve got oats sitting in your pantry and aren’t sure what to do with them beyond oatmeal, this recipe is such a cozy way to use them.
Bonus? I also found frozen berries at Birch, and they make the perfect topping for these.
Here’s one of our favorite ways to use them:
WHAT YOU’LL NEED
Buttermilk Oat Pancakes:
2 cups blended oats (blend into oat flour)
1 cup bread flour (or all-purpose)
2 eggs
1½ cups milk
1 cup buttermilk
2 tsp baking powder
2 tsp vanilla
⅓ cup honey (or sweetener of choice)
Pinch of salt
Easy Frozen Berry Topping:
Add 1–2 cups frozen berries to a small saucepan.
Heat over medium until softened and juicy (about 5–8 minutes).
Optional: stir in a little sweetener of choice if you like it sweeter.
Tips: I’ve also done this in the microwave. Put the frozen berries into a glass dish and heat for 4 minutes or until soft. Spoon the warm berries right over your pancakes. The juices soak in and make them feel extra special!
How To Make It
Blend oats in a blender until they resemble fine flour.
In a large bowl, whisk together eggs, milk, buttermilk, vanilla, and honey.
Stir in oat flour, bread flour, baking powder, and salt.
Let the batter rest for 5–7 minutes. (Oat flour thickens as it sits.)
Cook on a lightly greased skillet over medium-low heat, about 2–3 minutes per side.
Flip when bubbles form and edges look set.
Tips
If the batter gets too thick, add a splash of milk.
Honey makes them brown faster, so avoid high heat.
No buttermilk? Add 1 tablespoon vinegar or lemon juice to regular milk and let sit 5 minutes.
These freeze beautifully for quick breakfasts during the week.
