These oatmeal pancakes have been an original in my family for as long as I can remember. The recipe is from a family friend, who passed it to my mom, who passed it to me. This is one of my favorite weekend treats. They are hearty and delicious, a great start to a weekend, or any day of the week!
I’ve made a modified version of this recipe that uses sourdough starter for a slightly lighter, fluffier pancake, while maintaining all the flavor in the original. Find that oatmeal sourdough pancake recipe below!
If you want to try the classic that started it all, and join in one of my family’s traditions, then here is the original recipe for Swedish Oatmeal Pancakes!
For some interesting serving ideas, be sure to check out the recommendations in the recipe notes. There are some unorthodox ideas, all of which I love! The yogurt and applesauce combination is a spin on the German classic of sour cream and applesauce topping potato pancakes. The yogurt lightens it up a bit, and I really love the flavor combination with these oatmeal pancakes. I highly recommend you give it a try!
Equipment
- Whisk
- Measuring spoons
- Measuring cups
- Nonstick skillet or griddle
Ingredients
- 4 cups rolled old-fashioned oats
- 1 cup all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 4 cups buttermilk
- 4 large eggs (beaten)
- ½ cup unsalted butter (melted)
- 2 tsp vanilla extract
Instructions
- Whisk together dry ingredients.
- Whisk together wet ingredients.
- Slowly add dry ingredients to wet ingredient and mix until fully incorporated.
- Let the batter rest 15-20 minutes, should slightly thicken.
- Cook in buttered skillet until pancakes are nicely browned on one side – flip and cook til golden on the second side.
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