Total Time
35mins
Prep 15 mins
Cook 20 mins

The buttermilk-induced fluffiness and hint of cinnamon and honey in these pancakes will make you forget how good for you they are! These are perfect on a bright Spring morning with strawberries, honey, jam, etc.

Ingredients Nutrition

Directions

  1. Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
  2. Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
  3. Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
  4. Slowly add wet mixture to dry, folding in until thoroughly blended.
  5. Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
  6. Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.
Most Helpful

5 5

Made these exactly as recipe states, only cut the recipe in half. Maybe a little more buttermilk would make these even better. Even my "pickey eater" loved them. The pancakes are VERY filling. My go-to recipe for pancakes is this one!

4 5

I just made these for breakfast. They were really nice and hearty. However they weren't as moist as I expected so next time I will throw in some extra buttermilk. Also, I reduced the recipe to a third as there are only two of us (we have leftovers as it is!) and I used egg substitute so I could divide the egg.

5 5

These were really really good! I took luvmy2boys advice and subbed cinnamon applesauce for the oil and also used white whole wheat flour rather than regular. I also forgot to beat the egg whites and had to use soured milk instead of buttermilk. But they turned out perfectly! Be careful not to over cook them though or they will be too dry. This will definitely be replacing my old go-to recipe for pancakes! Thank you, BrotherAdso!