Oatmeal Buttermilk Pancakes
Prep time
Cook time
Total time
Serves: 4-6
  • 2 cups oatmeal flour, gluten free if necessary (see note below)
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2 eggs
  • 1 very ripe banana, mashed
  • 3 tablespoons pure maple syrup
  • ¼ cup butter, melted and cooled, plus additional for the pan
  • 1 to 2 cups buttermilk
  1. Combine the oatmeal flour, baking soda and salt in a large mixing bowl.
  2. In a smaller bowl, beat the eggs, then add the banana, maple syrup and melted butter.
  3. Pour the wet ingredients over the dry ingredients and add the buttermilk, starting with 1 cup and adding as much as necessary to create a just-pourable consistency. I usually use about 1½ cups but the exact amount will likely depend on how dense your oatmeal flour is.
  4. Set the batter aside to sit for 5 minutes.
  5. Preheat the oven to 200 degrees and line a large baking sheet with parchment paper.
  6. Heat a large stainless steel or cast iron skillet over medium-high heat. When the skillet is hot, turn the heat down to medium-low and add about ½ tablespoon of butter.
  7. When the butter is melted, spoon in the batter by large spoonfuls, spreading it out a bit with the back of your spoon, if necessary. Cook the pancakes until bubbles form on the uncooked side, and then flip them over and cook them on the other side. When they are brown on both sides and cooked through, transfer them to the baking sheet and into the warm oven. If you find that the outsides of the pancakes are burning before the middles are completely cooked, turn the heat down.
If you don't have oatmeal flour, you can use a powerful blender or food processor to grind up rolled or steel cut oats to a fine powder. Two cups of oats will typically yield about two cups of oatmeal flour, but I find I need less liquid (i.e. buttermilk) when I grind my own oatmeal flour than when I use store-bought oatmeal flour.

These pancakes freezer really well, so I like to make a double batch and freeze half to be eaten during the week. To freeze, wait until the pancakes are completely cooled, then transfer them to a freezer-proof container or Ziploc bag, with parchment paper between each layer of pancakes. Defrost them in the toaster or microwave.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/oatmeal-buttermilk-pancakes/