Buttermilk pancake with oatmeal
Choosing the right buttermilk
The natural acidity of buttermilk interacts with baking powder to give these pancakes their signature rise and tender texture. For the best flavour, choose fresh buttermilk, as it offers a more vibrant tang. Both full-fat and reduced-fat buttermilk will activate the baking powder, though each brings a distinct taste. Full-fat buttermilk adds a richer, creamier tang that results in extra-tender, fluffy pancakes, while low- or reduced-fat buttermilk provides the needed acidity without the added richness. Experiment with different types to find the balance of tanginess and texture you prefer.
Improve the texture of your buttermilk pancakes
Let your pancake batter rest for a few minutes after mixing, a small step with a big impact on texture. This resting phase allows the oatmeal and wheat flour to fully absorb the liquid, crucial for a thicker and more consistent pancake. It also lets the baking powder start reacting, making them fluffier once cooked. For the best results, let the batter sit for about 5-10 minutes before you start cooking. This simple step ensures they are light, airy, and perfectly textured, providing an exceptional experience, evert time.
Whipping egg whites for the ultimate fluffiness
Whipping egg whites to stiff peaks is essential for this buttermilk pancake recipe’s signature airiness. This method involves beating the egg whites until they stand up straight when lifting the beaters. It introduces tiny air bubbles to the batter that expand during cooking, significantly contributing to the pancakes' fluffiness. It’s important to ensure that no yolk contaminates the whites, as this can prevent them from reaching the desired volume. The bowl and beaters should also be impeccably clean and free from grease. Once the egg whites reach the stiff peak stage, fold them gently into the batter. Handle this step with care to maintain the structure of the air bubbles. Over-mixing at this point can deflate the whites, leading to denser pancakes. For best results, use a wide, flat spatula to fold them into the batter. Use an under-and-over motion instead of stirring to keep as much air in the batter as possible. This careful incorporation ensures that the pancakes cook up wonderfully light and tender, providing a delightful texture that enhances the overall eating experience.
Questions about this buttermilk pancake recipe
Whipping up a batch of light, fluffy buttermilk pancakes is a delightful way to start your day. We've gathered answers to some of the most common questions about making these delicious favourites. Discover alternative ingredients and storage tips to perfect your skills.
Nutritional values
Nutritional value, per
847 Kcal
| Fibre | 8.9 gram fibers |
| Protein | 17.2 % |
| Carbohydrates | 161.1 % |
| Fat | 13.9 gram |
Ingredients
|
Eggs
|
2 |
|---|---|
|
Buttermilk (or milk)
|
200 ml |
|
Oatmeal
|
60 g |
|
Plain flour
|
80 g |
|
Fine salt (approx.)
|
½ tsp |
|
Baking powder (approx.)
|
1 tsp |
|
Sugar (approx.)
|
1 tsp |
|
Butter (for frying)
|
10 g |
Toppings
|
Fresh pineapple
|
½ |
|---|---|
|
Maple syrup
|
50 ml |
Other recipes
Transform your buttermilk pancakes with a dollop of skyr
Topping your pancakes with a dollop of skyr adds a creamy, smooth finish to the dish. Its mild tang also enhances the natural sweetness of fruits like the fresh pineapple in this recipe. For an extra decadent touch, try whisking maple syrup into the skyr to create a lightly sweetened, velvety topping that complements each bite perfectly. You can also experiment with flavoured skyr, such as vanilla or berry, to add a subtle layer of flavour that elevates this recipe even further.
The role of oatmeal in pancakes
Oatmeal adds a unique texture to this recipe, setting them apart from more traditional versions. In this batter, it provides a slightly chewy texture that complements the fluffiness of the wheat flour, creating a more satisfying bite. It also introduces a mild, nutty flavour that pairs especially well with the fresh pineapple and deep caramel notes of the maple syrup.
If you’re loving the texture that oats add to this buttermilk pancake recipe, why not try our oat pancake recipe, pumpkin pancakes, or mini pancakes as delicious alternatives? With oats as main ingredient, each offers its own unique twist – oat pancakes bring a tangy contrast with apple and blackberries, pumpkin pancakes add a hint of warmth and flavour, and our mini pancakes are perfect for a fun, shareable treat!
Enhance the flavours with creative mix-ins
Take your buttermilk pancakes to the next level by adding mix-ins that complement their texture and mild flavour. Try folding in a handful of chopped nuts like walnuts or pecans for extra crunch and a hint of earthy richness. Fresh or dried fruit, such as blueberries, apples, or cranberries, add natural sweetness and a burst of flavour.
For a touch of warmth, mix in spices like cinnamon, nutmeg, or a dash of ginger, which pair beautifully with the oats and buttermilk. Chocolate chips or a swirl of nut-based spreads can also add an indulgent twist, making these pancakes feel even more special.
Make a buttermilk substitute
If you don’t have buttermilk on hand, it’s easy to make a substitute that works perfectly in this recipe. Simply add one tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with milk to reach 250 ml. Stir and let the mixture sit for about 5-10 minutes until it thickens slightly and curdles. This homemade buttermilk substitute has the same acidity as regular buttermilk, helping to activate the baking powder and giving your pancakes a light, fluffy texture. Use it in the same quantity as buttermilk in the recipe, and enjoy delicious results!
Optimal cooking techniques
For the best results with this recipe, use a lightly greased non-stick frying pan to achieve a uniform golden-brown colour on both sides. Keep the heat at a moderate level, allowing the pancakes to cook evenly without the outside browning too quickly. Flip the pancakes when bubbles form on the surface and the edges begin to look dry – this indicates that the bottom is cooked and ready for turning. Flip carefully and gently, as a forceful flip can deflate the pancakes and compromise the airy texture from the whipped egg whites. By mastering these techniques, you’ll enjoy light, fluffy, and perfectly cooked pancakes with a delightful texture and taste.
Professional presentation tips
When serving this buttermilk pancake recipe, thoughtful presentation and pairing significantly enhance its visual appeal and taste. Start by stacking them neatly on a plate for a classic, café-style look. Add a small pat of butter on top, allowing it to melt over the stack for an appetising touch. Drizzle maple syrup over the pancakes in a slow, spiral motion, letting it trickle down the sides.
If you have time, consider cutting the pineapple in small cubes and macerating them in the maple syrup. This softens the texture of the pineapple, making it juicier and more tender, while intensifying its natural flavours. Spoon this syrupy pineapple mixture directly onto the pancake stack for a burst of sweetness and tang. Garnish with a few fresh mint leaves or a light dusting of powdered sugar for an extra touch of elegance, and you’ll have a beautiful, café-quality plate ready to impress.
