Kick-start your day with a delightful fusion of flavors in these delectable Oatmeal Chai Buttermilk Pancakes. A symphony of hearty oats, aromatic chai spices, and tangy buttermilk, these pancakes offer a wholesome and satisfying breakfast experience. Served with a drizzle of sweet maple syrup and a pat of butter, they promise a delightful start to your morning.
Let's cook with our recipes!
FLAXSEED OATMEAL PANCAKES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
OATMEAL CHAI BUTTERMILK PANCAKES
My wonderful sister has a B & B in Onario and I am starting to look for interesting recipes for her. I got this recipe from the Cooking Light archives. The batter can be made up the night before...freeing up valuable time in the morning. Serve with apple butter, or dusted with powdered sugar or drizzled with warm honey
Provided by Abby Girl
Categories Breakfast
Time 50m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 5 ingredients in a small saucepan over medium heat.
- Cover and cook 15 minutes.
- Remove from heat; stir in tea leaves and steep 2 minutes.
- Strain mixture through a sieve into a large bowl; discard solids.
- Stir in buttermilk; cool to room temperature.
- Add butter, vanilla and eggs; stir well with a whisk.
- Combine flour, sugar, baking soda, baking powder and salt.
- Add flour mixture to milk mixture; stir until combined.
- Stir in oats.
- Cover and let stand 15 minutes.
- Pour about 1/4 cup per pancake.
- Cook until lightly browned.
Nutrition Facts : Calories 254.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 80.3, Sodium 574.8, Carbohydrate 38.2, Fiber 2.9, Sugar 12.4, Protein 10.9
BUTTERMILK OATMEAL PANCAKES
Delicious pancakes that are a great way to start the day!
Provided by Shannon McLane
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g
BUTTERMILK-OAT PANCAKES
Steps:
- In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup.
Nutrition Facts : Calories 423 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 663mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.
OATMEAL PANCAKES FOR TWO
"This recipe yields just a short stack of oat pancakes that's perfect for one or two," reports Florence Groves of Vancouver, Washington. "When we used to travel in our motor home, I'd measure out the dry ingredients for individual batches in resealable bags, then just combine with an egg, buttermilk and butter for a quick meal."
Provided by Taste of Home
Time 15m
Yield 7 pancakes.
Number Of Ingredients 7
Steps:
- In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 471 calories, Fat 23g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 650mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.
OATMEAL-BUTTERMILK PANCAKES
Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
- Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
OATMEAL-BUTTERMILK PANCAKES
Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 2h5m
Yield 15 pancakes (approx)
Number Of Ingredients 11
Steps:
- In a large bowl combine the first 6 dry ingredients.
- 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).
- Cover and chill for a minimum of 2 hours or overnight.
- Heat oil in a skillet.
- Drop about 1/4 cup of batter into the skillet.
- Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
- Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.
OATMEAL BUTTERMILK BLUEBERRY PANCAKES
These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
Provided by Martha Rose Shulman
Categories easy
Time 1h20m
Yield A dozen pancakes
Number Of Ingredients 13
Steps:
- Combine the milk and rolled oats in a bowl, and set aside.
- Sift together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use Old-Fashioned Oats: For a heartier texture, use old-fashioned oats instead of quick-cooking oats.
- Grind the Oats: To achieve a finer texture, grind the oats into a flour-like consistency before mixing them with the other ingredients.
- Chai Spices: Adjust the amount of chai spices to your preference. If you like a stronger chai flavor, add more spices.
- Buttermilk: Buttermilk adds a slight tanginess and richness to the pancakes. If you don't have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar.
- Rest the Batter: Allow the batter to rest for 5-10 minutes before cooking. This allows the oats to absorb the liquid and results in a thicker, fluffier pancake.
- Cook on Medium Heat: Cook the pancakes over medium heat to prevent them from burning and ensure they cook evenly throughout.
- Serve with Your Favorite Toppings: Serve the pancakes with butter, maple syrup, fresh berries, whipped cream, or your favorite toppings.
Conclusion:
These Oatmeal Chai Buttermilk Pancakes are a delicious and nutritious way to start your day. They are packed with the goodness of oats, chai spices, and buttermilk, making them a wholesome and flavorful breakfast option. Whether you enjoy them plain or topped with your favorite ingredients, these pancakes are sure to be a hit. So next time you're looking for a new pancake recipe, give these Oatmeal Chai Buttermilk Pancakes a try!
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