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 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.
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.
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. 🙂Print
Scottish Oatcakes – Oatmeal Pancakes
- 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: 9g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 58mg
Use a kitchen scoop for evenly distributing or measuring – A 1/3rd cup scoop makes easy work of these pancakes,