These hearty oat pancakes are delicious with blueberries, mini chocolate chips, or just good ole butter and syrup.

Whisk the dry ingredients together, and make a well in the center. Set aside.

Whisk together the wet ingredients.

Pour the wet ingredients into the bowl with the dry ingredients.

Mix together the wet and dry ingredients with a spatula.

Pour about 1/8 cup batter per pancake on a griddle over medium heat. Cook until bubbles appear and golden brown on the bottom; flip and cook until golden brown.

Serve with your favorite toppings. Enjoy!

Buttermilk-Oat Pancakes

Makes 25 3” pancakes

1 ½ cup quick-cooking oats
1 ½ cup all-purpose flour
1 Tbsp brown sugar
2 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 cups buttermilk
2 eggs
2 Tbsp oil
1 tsp vanilla

In a large bowl, whisk together the quick-cooking oats, flour, brown sugar, baking soda, baking powder, cinnamon and salt. In another bowl, whisk together the buttermilk, eggs, oil and vanilla. Add the wet ingredients to the dry ingredients all at once, and mix to combine.

Pour about 1/8 cup batter onto a griddle over medium heat and cook until bubbles appear and golden brown on the bottom. Flip, and cook until golden brown on the bottom. Serve hot.