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 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 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 additonal 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. πŸ™‚

Scottish Oatcakes Oatmeal Pancakes

Scottish Oatcakes – Oatmeal Buttermilk Pancakes

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Scottish Oatcakes – Oatmeal 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
Scale

Ingredients

  • 2 cups rolled oats (β€œRegular” not β€œInstant” 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

Instructions

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 andΒ 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

Notes

  • 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.

Nutrition

  • Serving Size: 1 pancake no fruit
  • Calories: 86
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 4g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 31mg
Kitchen & Cooking Hack:

oxo

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

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41 thoughts on “Scottish Oatcakes Oatmeal Pancakes

  1. Amity

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

    • FrugalHausfrau

      Amity, I’m so glad you liked them! Thanks for letting me know about the calories; I’ll double check it. πŸ™‚

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

  3. 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.

  4. 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!

      Mollie

  5. 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…..an 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.

  6. 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. πŸ˜€πŸ˜€

  7. 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. πŸ™‚ 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!)

  8. 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.

  9. I looooove these pancakes! I’ll definitely give them a try soon. They look so divine. Healthy/delicious…yum! Thanks alot!
    Cheers!
    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! πŸ™‚

  10. 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. πŸ™‚

    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! πŸ™‚ 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. πŸ™‚

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