If you’re one of these people, who are always scanning the menu for pancakes when going out for breakfast because you think that’s a treat you can’t make yourself, you can now be relieved: This recipe for buttermilk-oatmeal pancakes does not only take less than 10 minutes to prepare (excluding baking time, but that doesn’t really count as you can already try), it is also fool-proof. I guarantee you a real feeling of pride when serving these for breakfast, as they are in no way inferior to any pancakes you’ve tried in your favorite American diner and while eating, you’re going to feel like on vacation. Promise!
I’ve already tested far too many pancake recipes and have never been one hundred percent satisfied with one. You can already find one for basic pancakes with stewed apples here, but even though it serves its purpose very well, my updated version with oatmeal and buttermilk is the star, inspired by this recipe from the breakfast blog “Frühstückerinnen”. The recipe is perfect for a family christmas brunch. Even though the buttermilk pancakes taste best freshly baked, you can easily prepare them early in the morning and then warm them up in the oven for a minute or two in order to reduce the stress and make sure you can sit on the table together with your guests.
Buttermilk-oatmeal pancakes American style
Serves two hungry pancake eaters
- 60 g fine oats
- 60 g all-purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 150 ml buttermilk
- 3 eggs
- In a mixing bowl, mix oats, flour, sugar, baking powder and buttermilk.
- Separate eggs and add the egg yolks to the mixture.
- Beat the egg whites until stiff and gently fold in to the mixture.
- In a coated pan, if applicable with a tiny bit of butter, bake the pancakes until they’re golden brown.
How do you like your pancakes best? Let me know in the comments! Have a wonderful start into the next week and don’t let the last-minute Christmas hassle get you. Just keep calm and eat pancakes. Does wonders.