Scottish Oatcakes - Oatmeal Buttermilk Pancakes

Scottish Oatcakes – Oatmeal Pancakes

Easy overnight pancakes made from oatmeal.

Scottish? Probably not, but that’s what we always called these. Because of the oats. These are great: the outside is a beautiful, lacy, crispy contrast to the soft, moist interior. Scottish Oatmeal Pancakes are so much better than boring old pancakes, any day.

Scottish Oatcakes - Oatmeal Buttermilk Pancakes
Scottish Oatcakes – Oatmeal Buttermilk Pancakes

These are super simple, just mix oats and buttermilk the night before and finish them in the morning. To make it easier, just set out everything you need to finish these up in the a.m.

My favorite way to make these is plain, with just a bit of cinnamon or apple pie spice, but raisins or chopped dried fruit are great in these oatcakes, too. Dress them any way you’d like – plain butter, a bit of jam or a syrup.

Scottish Oatcakes - Oatmeal Buttermilk Pancakes
Scottish Oatcakes – Oatmeal Buttermilk Pancakes

Scottish Oatcakes 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. If there’s any leftover, just lay out on a plastic or parchment lined sheet tray, freeze, and when frozen put them in a Ziploc. Reheat in the microwave.

Cost for the pancakes, plain, is about $1.65 – butter and other toppings are additional, as is any fruit, etc. If you need a gluten-free recipe, just use an alternate flour or pulse the oats in the food processor. And of course, use gluten-free oats.

Scottish Oatcakes - Oatmeal Buttermilk Pancakes
Scottish Oatcakes – Oatmeal Buttermilk Pancakes

Scottish Oatmeal Pancakes

  • Servings: 4
  • Difficulty: easy
  • Print

  • 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.

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!


No fruit included, per pancake, lowfat buttermilk, white flour:

Calories 89; Total Fat 4 6 %; Saturated Fat 2 10 %; Monounsaturated Fat 1 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 31 mg 10 %; Sodium 300 mg 12 %; Potassium 85 mg 2 %; Total Carbohydrate 10 3 %; Dietary Fiber 1 4 %; Sugars 1 g; Prot 3 7 %; Vitamin A 2 %; Vitamin C 0 %; Calcium 4 %; Iron 4 %

Kitchen & Cooking Hack:


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


Put Your own Spin on It:

  • 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.

Recipe made April 2014

Easy overnight pancakes made from oatmeal.


26 thoughts on “Scottish Oatcakes – Oatmeal Pancakes”

  1. 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. 😀😀

  2. These look good, although I think they are only called Scottish due to the oatmeal! A traditional Scottish item wouldn’t be a pancake but a Bannock cooked on a girdle (griddle) traditionally made with oatmeal, fat and water, more like oatcakes. However now some recipes also use whole wheat flour and can be more of a scone. However there are so many versions depending on where you are!

  3. 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!

    1. 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!)

  4. 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!

    1. 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.

  5. 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.

        1. I love that nutty flavor! Next time. So funny in all these years I’ve been making these I haven’t done that yet. 🙂 Thanks for stopping by and dropping the comment.


    1. 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! 🙂

  6. 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.

    1. 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. 🙂

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