These oatmeal pancakes have been an original in my family for as long as I can remember. The recipe is from a family friend, who passed it to my mom, who passed it to me. This is one of my favorite weekend treats. They are hearty and delicious, a great start to a weekend, or any day of the week!
If you want to try the classic that started it all, and join in one of my family’s traditions, then here is the original recipe for Swedish Oatmeal Pancakes!
For some interesting serving ideas, be sure to check out the recommendations in the recipe notes. There are some unorthodox ideas, all of which I love! The yogurt and applesauce combination is a spin on the German classic of sour cream and applesauce topping potato pancakes. The yogurt lightens it up a bit, and I really love the flavor combination with these oatmeal pancakes. I highly recommend you give it a try!
Substitutions
This recipe is pretty forgiving, and I’ve found a few different substitutions I like to use depending on what ingredients I have on hand.
Sourdough Starter
I’ve made a modified version of this recipe that uses sourdough starter for a slightly lighter, fluffier pancake, while maintaining all the flavor in the original. Find that oatmeal sourdough pancake recipe below!
Whey from yogurt making
If you make homemade greek yogurt, you will probably always have whey leftover from that process! You can substitute whey in this recipe for the buttermilk. I recommend using 2-3 cups of whey instead of the four cups of buttermilk, since the whey is not as thick. Start with 2 cups, and add in more to get to the desired batter thickness. If you’ve never made your own yogurt but you’d like to give it a try, check out my blog post here 🙂
Fresh Milled Einkorn Flour
This is a great recipe to add in some extra whole grain goodness by using fresh milled flour. I like using whole wheat einkorn, but you could use any fresh milled flour of choice.
And that’s a wrap! I hope you give these delicious pancakes a try soon!
Equipment
- Whisk
- Measuring spoons
- Measuring cups
- Nonstick skillet or griddle
Ingredients
- 4 cups rolled old-fashioned oats
- 1 cup all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 4 cups buttermilk
- 4 large eggs (beaten)
- ½ cup unsalted butter (melted)
- 2 tsp vanilla extract
Instructions
- Whisk together dry ingredients.
- Whisk together wet ingredients.
- Slowly add dry ingredients to wet ingredient and mix until fully incorporated.
- Let the batter rest 15-20 minutes, should slightly thicken.
- Cook in buttered skillet until pancakes are nicely browned on one side – flip and cook til golden on the second side.
Soph
Could I substitute oatmilk for the buttermilk?
Kristi
Hi Soph,
You need something with some acidity to react with the leaveners. I’d recommend adding some lemon juice or white vinegar to the oatmilk to make a pseudo buttermilk – try 1 tablespoon lemon juice or white vinegar per cup of oatmilk, mix it in, and let it sit for a few minutes before adding to the pancake mixture.
Jen
These pancakes were fabulous! My husband and I recently went out for breakfast and he ordered Swedish oatmeal pancakes and said “honey, you have to learn to make these” so I found this recipe. These were hearty and delicious! I love oatmeal but get tired of just eating oatmeal. These were perfect! This is our go-to now for pancakes, i wont be making regular pancakes anymore. I made a berry compote to top them with and it took them over the top!
Kristi
Thank you so much Jen, I’m glad you found this recipe!