Cooking the Books-style vanilla oatmeal buttermilk pancakes

by Stevie on April 15, 2011

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I was completely psyched when I came across this recipe for oatmeal buttermilk pancakes at this fun food blog, Cooking the Books. I love buttermilk pancakes but usually stick to my favorite, based upon one published in Eating Light magazine in 1992. Though ever since we went to Mabel’s Just for You Bakery and Café and tried their divine oatmeal pancakes, I’ve been looking to upgrade my tried-and-true.

Cooking the Books-style vanilla oatmeal buttermilk pancakes

Cooking the Books-style vanilla oatmeal buttermilk pancakes

Cooking the Books comes closest to Mabel’s that I’ve made so far. I tried a few earlier recipes but was sort of disappointed, either because the great oatmeal texture wasn’t right (one recipe called for blending the batter before cooking, or more commonly, the texture was too dry and undercooked) or the flavor wasn’t especially exciting.

This version is intensely sour, I have to believe due to the prolonged soak that the oats undergo in the buttermilk (up to overnight!) That is not how they serve them at Mabel’s. Nevertheless, they’re rather thrilling for it.

I measured things in volume after weighing them to approximate the C-the-B version. I like vanilla so put some in here. Also, I didn’t recognize some of the things in the original recipe (e.g. “kitchen roll” to grease the skillet: is that porkfat?) so I improvised with butter and vegetable oil. I was surprised that the recipe didn’t call for the addition of any oil. Mine stuck a little, so next time I’ll add a tablespoon or so.

Cooking the Books-style vanilla oatmeal buttermilk pancakes

2 cups rolled oats
2 cups plus buttermilk
1 cup all-purpose flour
2 eggs
½ tbsp sugar
1 tbsp baking powder
1½ tsp vanilla extract
1 tsp salt
butter and vegetable oil for cooking

Mix oats with buttermilk. Let soak in refrigerator for an hour or two, up to overnight.

Mix dry ingredients together. Beat eggs. Fold eggs and flour mixture into soaked oats. Add more buttermilk if needed to get a consistency somewhere between runny and thick.

Heat skillet (I use two at a time to make things faster). Grease with butter and/or vegetable oil. Lower heat to medium to medium high. Pour a ladle of batter into center of pan. Allow to cook and bubble (a minute or two) then carefully flip to cook reverse for a few minutes more. Cooking pancakes is truly an art so don’t be discouraged if they turn out irregularly shaped, splatter or are over- or underdone. Just keep at it. Mine are always funny looking.

Serve with butter and maple syrup.

Thanks so much Cooking the Books for this fine recipe!

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{ 6 comments… read them below or add one }

rita tower April 15, 2011 at 12:18 pm

Hi, those pancakes look divine. I could eat them all the time. They would be really yummy with some hot black cafe’, and some serious globs of butter. I love the way you used all those wholesome ingredients like the flour and buttermilk. Thank you for sharing more delightful foods!

Heavenly Housewife April 16, 2011 at 10:36 am

They look so lovely all stacked up like that. Bring on the syrup!
Have a great weekend daaaahling.
*kisses* HH

wizzythestick April 16, 2011 at 7:19 pm

These look great. I’ll be adding the oil though to avoid the sticking drama..

Devaki @ weavethousandflavors April 17, 2011 at 9:07 am

Torture! The sight of these is torture pure and simple and I’ll have you know that as soon as I am off the low carb phase of my life in a couple of weeks my carb loving butt is going to fix these…the ingredient list and the sight of these lovelies piled oh so high on that plate is enough to give me the vapors :)

The rolled oats are genius – who would have thunk it???? BTW, love that you dig the real mapley stuff and not that horrid syrupy goop…..why oh why!!!! do people buy that stuff :)

chow! Devaki @ weavethousandflavors

Shelley April 17, 2011 at 5:06 pm

Those pancakes look tasty! Was this a celebratory breakfast? Is the remod accomplished? Waiting for the latest update and obligatory Clarence photo!
Shelley recently posted..Homemade OreosMy Profile

Tom @ Tall Clover Farm April 26, 2011 at 11:26 am

Um um, got a jug of buttermilk sitting idly by on a fridge shelf…but not for long — thanks for some b-fast inspiration and much-loved carb loading.
Tom @ Tall Clover Farm recently posted..Who’s Been Sleeping in My HammockMy Profile

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