Total Time
2hrs 5mins
Prep 2 hrs
Cook 5 mins

Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!

Ingredients Nutrition

Directions

  1. In a large bowl combine the first 6 dry ingredients.
  2. In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
  3. Cover and chill for a minimum of 2 hours or overnight.
  4. Heat oil in a skillet.
  5. Drop about 1/4 cup of batter into the skillet.
  6. Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
  7. Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.

Reviews

Most Helpful

These pancakes are the BOMB! Yummy. I had used a different recipe last time i made Oatmeal pancakes but this one was even better. My niece even liked them who is very "selective" about what she eats and isn't afraid to say "yuck"! I made a double batch and freeze half between sheets of wax paper in a Ziplock container and put the rest that we didn't eat in the fridge and put in toaster oven or microwave to reheat. Wonderful

Libby and Terry May 03, 2008

I really liked this recipe, my daughter would not eat them. I believe I have found out that she does not like the flavor of buttermilk. She thought they tasted sour, I thought they tasted delicious!

aHardDaysNight June 25, 2013

These pancakes are fantastic! My 11 yr old said after one bite that they were really good, and that they had a lot of flavor. I have tried MANY pancake recipes and none had such a reaction. I did use brown sugar instead of white, and whole wheat flour. Kittencal, every recipe I try of yours is a winner! Thanks for sharing.

QueenOf1211 September 21, 2011

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