Scottish Oatcakes Oatmeal Pancakes

Scottish Oatcakes Oatmeal Pancakes

Scottish? Probably not, but Scottish Oatcakes Oatmeal Pancakes are what always called these pancakes. Because of the oats. These pancakes are great; the outside is a beautiful, lacy, crispy contrast to the soft, moist interior, and they’re hearty and healthy and delicious all at the same time.

Scottish Oatcakes Oatmeal Pancakes

Scottish Oatcakes – Oatmeal Buttermilk Pancakes


Scottish Oatcake Oatmeal Pancakes are so much better than boring old pancakes, any day, and are super simple to make. Just mix up oats and buttermilk the night before and finish them in the a.m.

About Scottish Oatcakes Oatmeal Pancakes:

To tell the truth, I’ve never really been much of a pancake fan. I was actually lucky to have spent some time with my folks in the last few years so I could up my pancake game (See my menu for Breakfast and Brunch) because they love any pancakes. But what they loved and I love are these Scottish Oatcakes Oatmeal Pancakes.

I’ve been making Scottish Oatcakes Oatmeal Pancakes since I was just a kid – I was such a vegetarian and such an idealist! These pancakes became a staple in my house and have been for almost 40 years. I love that they’re oh so tasty and so healthy, too. Here’s what the World’s Healthiest Foods has to say about Oatmeal. And since I’m not a morning person, I love that they’re pretty much made ahead.

Dress your Scottish Oatcakes Oatmeal Pancakes any way you’d like, They’re actually really good, just plain with nothing on them. My fave way to eat them is with jam. A little raspberry or blackberry, or just about any jam is great on these. And of course, like any pancake, you can’t go wrong with butter and/or maple syrup. These Scottish Oatcakes Oatmeal Pancakes are sturdy enough to grab one on the go, too, if your kids are like mine were – running out the door last-minute for the school bus.

Scottish Oatcakes - Oatmeal Pancakes

Scottish Oatcakes – Oatmeal Pancakes

Making Scottish Oatcakes Oatmeal Pancakes:

To make things super easy in the morning, mix up your oatmeal and buttermilk and put it in the fridge, with the eggs sitting right on top of the covered container. Mix up the dry ingredients and put out on the counter. Then when morning comes you can practically make these pancakes in your sleep. Everything will be right at reach in the am.

If you don’t have buttermilk, just use the old trick of adding a tablespoon of vinegar per cup to the bottom of your measuring cup, then filling with the milk and letting it set for a few minutes to clabber. I seldom have buttermilk, and when I do am always hard-pressed to use it and hate the hassle of freezing it. Besides your own homemade “buttermilk” is much cheaper than purchasing actual buttermilk.

My favorite way to make these is plain, with just a bit of cinnamon or maybe some of my Apple Pie Spice, but in the fall, you can’t go wrong with Pumpkin Pie Spice. A have a trio of Pumpkin Pie Spice recipes to choose from. If you’d like to add, raisins or any chopped dried fruit are great in Scottish Oatcake Oatmeal Pancakes, too. If you’re looking for more inspiration, think of any way you like your oatmeal and mimic those flavors in these pancakes.

Scottish Oatcakes Oatmeal Pancakes

Scottish Oatcakes – Oatmeal Buttermilk Pancakes

Saving Money on Scottish Oatcakes Oatmeal Pancakes:

Watch for oats to be at a low when they’re in season, which is generally in the fall. If you’re buying Quaker or any brand name, watch for coupons along with the sales and stock up. Aldi and Costco both have great prices on oats, and the Aldi brand, to me, is indistinguishable from Quaker.

If there are any leftover pancakes, just lay out on a plastic or parchment-lined sheet tray, freeze, and when frozen gang them up in a Ziploc. Reheat in the microwave.

Cost for the pancakes, plain, is about $1.65. Any butter, syrup or additional toppings aren’t included, or any fruit, etc. If you need a gluten-free recipe, just use an alternate flour or pulse some additional oats in the food processor until you get 1/2 cup of powdered oats to replace the 1/2 cup of flour in the recipe. And of course, use gluten-free oats. 🙂

Scottish Oatcakes Oatmeal Pancakes

Scottish Oatcakes – Oatmeal Buttermilk Pancakes


Scottish Oatcakes – Oatmeal Pancakes

  • Author: mollie kirby
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes plus overnight soak
  • Yield: 9 pancakes 1x


  • 2 cups rolled oats (“Regular” not “Instant” work best here)
  • 2 cups buttermilk
  • 2 eggs, well beaten
  • 1/4 cup butter, melted and cooled
  • 1/2 cup raisins or chopped dried fruit (optional)
  • 1/2 cup flour (white or wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt


Soak oats in buttermilk, overnight, in the refrigerator. In the morning, in a separate bowl, mix eggs, then add butter and raisins or dried fruit. Add to the oatmeal mixture and stir gently.

Mix together the dry ingredients in a small bowl, the flour, baking soda & powder, cinnamon, and salt. Add to the oatmeal mixture and stir until just moistened.

Spoon 1/3 cup onto an oiled griddle or pan, spreading a bit with a spoon or spatula, if needed. Cook until one side is well browned, then turn and finish cooking on the other side.

Makes about 9 pancakes


  • Depending on the length of soak and type of oats, the consistency of this mixture may be a bit thick. If it is too thick to easily spread, add a bit more buttermilk.
  • These freeze beautifully: cook, lay out on a lined baking sheet. Freeze until hard and stack in a Ziploc bag.
  • Once the basic recipe is down, the variations are almost endless. I don’t typically make these with fresh fruit, but why not?
  • The cinnamon is very subtle and could be increased, and these could be flavored, as well with other spices.
  • If you’re avoiding flour, a substitute could be made for the 1/2 cup.


  • Serving Size: 1 pancake no fruit
  • Calories: 176
  • Sugar: 3g
  • Sodium: 353mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 58mg

Did you make this recipe?

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Kitchen & Cooking Hack:


Use a kitchen scoop for evenly distributing or measuring – A 1/3rd cup scoop makes easy work of these pancakes,

If you like the Scottish Oatcakes Oatmeal Pancakes, you might also like:

Scottish Oatcakes Oatmeal Pancakes - Easy mix ahead overnight pancakes, almost ready to go in the am. Hearty, healthy and downright delicious! They freeze great, too. #OatmealPancakes #OvernightOatmealPancakes

77 thoughts on “Scottish Oatcakes Oatmeal Pancakes

  1. Darlene in Nova Scotia

    5* Hello Frugal Hausfrau! I’ve never liked traditional pancakes ever. However, I love your recipe for these oatmeal pancakes. I have made your recipe several times now and my hubby and I devour them. He is crazy over oatmeal. On your brilliant suggestion I have these ready to go for morning. Hubby will be so happy to see these tasty morsels when he gets up. Thank you for sharing this delicious recipe. (Can’t seem to find a spot to add your well deserved 5 stars, perhaps you can do that for me.)

    • FrugalHausfrau

      Hi, Darlene, I am slowly changing all my recipes into a new format. So hopefully I will have stars soon. Regardless though your kind comment mean so much more!

      I’m so glad you guys like these so much. They are certainly a family favorite here!


    • FrugalHausfrau

      And then I cannot tell you how many times I have started to kefir and no followed through. But it would be wonderful in these pancakes

  2. Christine Harris

    We love these pancakes! I’ve made them many times but this is the first time I’ve soaked overnight. I prefer just the hour soak in the morning when I’m gathering ingredients. I’ve made many variations and our fave is fresh apples and toasted walnuts chopped in the batter. I always add vanilla to the batter. I love the taste, texture and satiety of these! Thank you!

    • FrugalHausfrau

      Hi Christine, it’s so nice of you to report back! Apple walnut does sound scrumptious! I have to admit I have never tried a very short soak, and there have been times I would have made these except I didn’t plan ahead – See you can teach an old dog new tricks, lol!!


    • Nana

      Chopped apples and walnuts sounds wonderful. I just made these as recipe calls. Love them as is too. I will def try the apple/walnuts too!

  3. Yuliya

    These turned out glorious! The texture was soft and fluffy, the oats added a nice bit of chew, and I loved that there’s no added sugar so I could add jam if I want to. I didn’t have buttermilk on hand, so I used runny whole milk yogurt with an additional dash of milk to thin out the batter because it was too dense at first. The result was just what I’d hoped for – healthy and delicious pancakes.

    • FrugalHausfrau

      Hi i’m so glad you like them and thanks for checking back! . I have used yogurt before too and do exactly what you do thin it out to about the texture of buttermilk. I just don’t keep milk on hand much these days let alone buttermilk!

  4. Jane Toomajanian

    Yummy recipe! I like that no sugar is added. Added 1/2 t more of cinnamon. I didn’t soak overnight since I wanted pancakes right away so I used regular milk with 2 T vinegar added to simulate buttermilk. They came out fine. The recipe made me 13 pancakes!

    • FrugalHausfrau

      lol You mean for 40 years I’ve been soaking overnight for no reason!!! Thanks for stopping by and commenting, Jane. I’m glad you liked them. Mollie

    • Evelyn

      Jane…is that 2 tablespoons of Vinegar or 2 teaspoons of vinegar? I never have buttermilk on hand, but would love to make these. Thank you

      • FrugalHausfrau

        I Evelyn its two tablespoons. You’ll add the 2 tablespoons to your measuring cup and then top it off with your milk to the 2 cup mark.

        So the standard is one tablespoon of vinegar per cup of milk. In the old school handwritten recipes a capital T is always a tablespoons And the small t or lower case t is a teaspoon.

        I hope that helps!


  5. LaDonna Gamble

    Would it be possible to bake these in the oven instead of using a skillet? I made them in my cast iron skillet (delicious!) but the smell of the cooked oil stayed in my house for days!

    • FrugalHausfrau

      Ladonna I have not tried this as an oven pancake at all. My intuition tells me that since this is a heavy batter they may that bake up perfectly in the oven. If you do try it though I would love to hear how it comes out. Mollie

  6. Kathryn Romero

    I’ve been making these on and off all summer and they are really good. Truthfully I don’t like making pancakes, it is not my strong point, but these cook up really well. Today I tried them in my waffle maker and I am in LOVE! Thank you for the recipe.

    • FrugalHausfrau

      Hi Katherine thanks for stopping by to comment I’m glad you’re enjoying them. I adore waffles but I never thought to make them in a waffle maker. I will now!!


    • FrugalHausfrau

      Hi Nancy, I’ve never attempted it but my guess would be that they may still be hard after the pancakes are cooked.


    • FrugalHausfrau

      Hi Vanessa,

      I am so sorry to reply so late; I missed your comment. And yes they reheat beautifully. I just microwave for a minute or so.


  7. Christina

    These are WONDERFUL. I’m too lazy to stand there making pancakes, so I tried my ‘muffin top’ pan. I put a quarter tablespoon in each well and put on the oven to melt. Then I used a quarter cup scoop in each well of hot butter. Made 2 dozen. Nice and crispy on one side and soft and lovely on the other. Easy to grab and go in the morning.

    • FrugalHausfrau

      Hi Christina,
      I thought I replied to you using my cell but I can see the message didn’t show up. I am loving your muffin top pancakes. I don’t have a muffin top pan but it’s on my list!


  8. Adding vinegar to milk does NOT give you buttermilk. It gives you sour milk. If that’s okay, the recipe should call for sour milk instead. Otherwise … splurge! 🙂

    • FrugalHausfrau

      Technically, it would be acidulated milk or clabbered milk! I’ll have to check my text and make sure I said buttermilk substitute! Not sure if you’re in the States, but usually “sour milk” here refers to milk that has gone bad, or is at least well on it’s way. These days, even our buttermilk isn’t really buttermilk unless you have a specialty source.

  9. Brad

    Mollie, I look forward to this recipe. I LOVE oatmeal pancakes and these look iconic!
    HOWEVER, why did you suggest Gluten free Oats when you already include gluten flour in your recipe? Kinda contradictory. (I will substitute quinoa flour or soy flour, or both.)

    • FrugalHausfrau

      Hi Brad, I think you’ll enjoy these then! The Gluten free comment maybe isn’t worded as well as it should be…I was suggesting to use an alternative flour or just pulse up some oatmeal into your own flour. Quinoa & Soy are both great alternatives, too! Thanks!


  10. Darshana

    Can you explain how this recipe has 9g of transfat? I get the 4g of saturated fat from the butter (which is healthy for us, especially if you buy organic!), but I don’t see where the unhealthy transfat is, unless you are frying them in a hydrogenated Crisco or something? I would need to make them with millet or other gluten-free flour, as I can’t eat wheat without problems later. Thanks for a fun recipe!

    • FrugalHausfrau

      Darshana, I have had so many issues with nutritional calculators!! I have use free ones in the past but in recent years I have paid for them and more than one. I will rework it but suspect it is 0 grams of transfat!!! I’ll do it by hand this time. I should have caught that as there is not any way there could be more transfat than there is fat in the total!! I’m a little mortified that I didn’t!

      Good eye and a great catch and you can use any flour in this recipe or even grind your oats to powder. I think it’s time, now that I’m home all the time anyway to try to get a few better pics of these!!

      Thanks for stopping by!


  11. Susan

    The funny part is the bit about freezing the leftovers…if I EVER have any, I’ll let you know how they turn out! We use dried cranberries instead of raisins, and they are OUTSTANDING. Great recipe!

    • FrugalHausfrau

      Thanks so much Susan! You made me laugh about the leftover!~! 🙂 Dried cranberries sound like a great choice. 🙂

  12. Amity

    These pancakes are awesome! My favorite from now on. But they do not have 86 calories each. It’s more like twice that.

  13. Pingback: Flax Seed Oatcakes ⋆ One Acre Vintage & Pumpkin Patch Mtn.

  14. hippytea

    These look tasty but the name is definitely not right – a Scottish oatcake is a type of crisp cracker made of oatmeal. “Oatmeal pancakes” is a fair description of what you have here.

  15. Rachel

    Made these this morning and they were AMAZING! I have to use GF flour and the two cups it usually calls for is a lot when the flour is so expensive (we live in Paris so it’s harder to find as well). But gf oats are much cheaper, so that saves A LOT of money. They also came out way fluffier than my usual gf pancakes. I’ve been unhappy with all the gf pancake recipes I’ve tried for the last 5 years. This is the first one going in the recipe box and will be my new go to.

    • FrugalHausfrau

      Well, you just made my day!! I’m glad you liked them, and I think they’re a little healthier than your standard pancake, too! I appreciate you stopping by to let me know, Rachel!


  16. Meg W.

    I have made these several times adding different fruits and nuts…have now settled on my favorite combo..dried cherries with pecans..I make them on the weekend,freeze half, take one along with a container of yogurt for breakfast… awesome recipe !

    • FrugalHausfrau

      Hi Meg, thanks so much for stopping by and commenting! Are your co-workers jealous? I think that combo sounds amazing. I love dried cherries and pecans! I’m going to have to make them that way next time. Have a wonderful weekend.

  17. Ruth Judd

    I have just soaked the oats in almond milk to substitute, can I use an alternative to butter. I thought of coconut oil but I’m not keen on the taste. I’m trying to cean eat right now. Thanks I’m looking forward to these, all the family are going to join me. 😀😀

  18. Laura

    We had these for breakfast this morning and thoroughly enjoyed them. Theye were nice and soft for my ten month old to gum on. I soaked the oats in a thin yogurt as that’s what we had on hand, but I don’t think that would have made a difference from the original recipe. Meets my three criteria for a meal: Filling, nutritious and cheap!

    • Hi Laura, I’m glad you liked them and it was so nice of you to stop back and comment. 🙂 I think you’re right on the yogurt because I used to make these years ago before Greek yogurt was available (and the whole country went crazy over it, lol!)

  19. I can attest to the fact that substituting another type of flour to make these gluten free works well. I did a half and half mixture of oat flour and oat bran. Love the texture of these oatcakes!

    • Thanks, Dianna! It’s great to have the feedback. I just pulse up oats in the food processor for a few different recipes and it always seems to work well. I bet the bran adds a bit, too, to the texture.

  20. I looooove these pancakes! I’ll definitely give them a try soon. They look so divine. Healthy/delicious…yum! Thanks alot!
    P.S. Thank you for checking out my post. It’s always great to see you.

    • Thanks! I think you’ll love them! No one I’ve ever served them to has ever guessed they’re “healthy!”

      If you try them, feel free to comment back and let me know what you thought! 🙂

  21. A good friend texted me the other day with a recipe that I just had to try–this one. We share a meal planning website and it turns out that she has quite a few of your recipes bookmarked. No wonder we’re friends. 🙂

    In any case, these were fantastic; super filling and carried me right through to lunch. I liked that they are sugar-free too.

    • Oh my gosh, I’m so flattered! 🙂 Tell your friend thanks, and feel free to comment back with your site so the url is here! I’d love to visit!

      I’m glad you liked them, too! With no sugar, there’s no worries, either, about feeding them to the “littles” as we’ve started calling children in our family. 🙂

      • Katherine88

        I wonder if these could be made vegan by using plant-based milk, vegan margarine, and flax eggs for chicken eggs?
        Has anyone tried making these vegan? Thanks.

        • FrugalHausfrau

          Hi Katherine, I can’t recall anyone mentioning that but fhese are so forgiving I think it would be a great recipe to try it out with!


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