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Buttermilk Oatmeal Buckwheat Pancakes Recipe

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This recipe for Buttermilk Oatmeal Buckwheat Pancakes is from The Wells Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C. Buttermilk
1 C. Rolled Oats
1 C. All Purpose Flour
1 C. Buckwheat Flour
1/4 C. Packed Light Brown Sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 large egg
2 large egg whites
2 tsp melted butter.
1 tbsp vanilla
Directions:
Directions:
Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats (I usually let them soack overnight).

Stir together flours, brown sugar, baking powder, baking soda, and salt in a medium bowl. Mix together egg, egg whites and 1 tablespoon vanilla in another bowl with a whisk or fork and stir into the oat mixture. Add the oat mixture and the flour mixture and stir until just combined.

Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.
Number Of Servings:
Number Of Servings:
6 servings of 2 pancakes
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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