Best 7 Oatmeal Chai Buttermilk Pancakes Recipes

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Oatmeal chai buttermilk pancakes are a delightful and wholesome breakfast option that combines the comforting flavors of oatmeal, chai tea, and buttermilk. These pancakes are soft, fluffy, and packed with hearty oats, providing a satisfying and nutritious start to your day. Whether you're a seasoned pancake enthusiast or a novice cook looking to try something new, this recipe is sure to impress with its unique blend of spices, the delicate aroma of chai, and the creamy richness of buttermilk. Get ready to indulge in a stack of these delicious pancakes, topped with your favorite syrup, fresh berries, or a dollop of whipped cream.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL-BUTTERMILK PANCAKES



Oatmeal-Buttermilk Pancakes image

Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 2h5m

Yield 15 pancakes (approx)

Number Of Ingredients 11

2 cups old fashioned oats (or use quick cooking oats)
1/2 cup flour
3 tablespoons sugar (can add in more sugar for a sweeter pancake)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup butter, melted (no substitutes)
1 1/2 teaspoons vanilla
oil (for frying) or butter (for frying)

Steps:

  • In a large bowl combine the first 6 dry ingredients.
  • In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
  • Cover and chill for a minimum of 2 hours or overnight.
  • Heat oil in a skillet.
  • Drop about 1/4 cup of batter into the skillet.
  • Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
  • Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.

NUTTY BUTTERMILK OAT PANCAKES



Nutty Buttermilk Oat Pancakes image

-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 10

1 cup quick-cooking oats
1-1/4 cups buttermilk
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons plus 1-1/2 teaspoons canola oil
1 egg, lightly beaten
1/3 cup finely chopped pecans

Steps:

  • In a large bowl, combine oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture. Add oil and egg. Fold in pecans. Let stand for 10 minutes. , Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Nutrition Facts : Calories 339 calories, Fat 19g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 571mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

OATMEAL CHAI BUTTERMILK PANCAKES



Oatmeal Chai Buttermilk Pancakes image

My wonderful sister has a B & B in Onario and I am starting to look for interesting recipes for her. I got this recipe from the Cooking Light archives. The batter can be made up the night before...freeing up valuable time in the morning. Serve with apple butter, or dusted with powdered sugar or drizzled with warm honey

Provided by Abby Girl

Categories     Breakfast

Time 50m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 16

1 1/2 cups low-fat milk
12 whole cloves
8 cardamom pods, crushed
1 cinnamon stick (3-inch)
1 inch gingerroot, coarsely chopped
2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 cup low-fat buttermilk
1 tablespoon butter, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cup flour
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats

Steps:

  • Combine first 5 ingredients in a small saucepan over medium heat.
  • Cover and cook 15 minutes.
  • Remove from heat; stir in tea leaves and steep 2 minutes.
  • Strain mixture through a sieve into a large bowl; discard solids.
  • Stir in buttermilk; cool to room temperature.
  • Add butter, vanilla and eggs; stir well with a whisk.
  • Combine flour, sugar, baking soda, baking powder and salt.
  • Add flour mixture to milk mixture; stir until combined.
  • Stir in oats.
  • Cover and let stand 15 minutes.
  • Pour about 1/4 cup per pancake.
  • Cook until lightly browned.

Nutrition Facts : Calories 254.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 80.3, Sodium 574.8, Carbohydrate 38.2, Fiber 2.9, Sugar 12.4, Protein 10.9

OATMEAL-BUTTERMILK PANCAKES



Oatmeal-Buttermilk Pancakes image

Categories     Milk/Cream     Breakfast     Brunch     Kid-Friendly     Bon Appétit     Small Plates

Yield Makes about 16

Number Of Ingredients 14

2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves
Fresh blueberries (optional)
Whipped cream (optional)

Steps:

  • Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
  • Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

BUTTERMILK OATMEAL PANCAKES



Buttermilk Oatmeal Pancakes image

Delicious pancakes that are a great way to start the day!

Provided by Shannon McLane

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 cups buttermilk
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
¼ cup vegetable oil

Steps:

  • Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g

BUTTERMILK-OAT PANCAKES



Buttermilk-Oat Pancakes image

These tender, golden-brown pancakes have a nice texture from the oatmeal. Accompanied by a syrup of your choice on the side, they are a special breakfast treat.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 10

3/4 cup buttermilk
1/2 cup old-fashioned oats
1 egg
1/4 cup 2% milk
2 tablespoons canola oil
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Strawberry pancake syrup

Steps:

  • In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup.

Nutrition Facts : Calories 423 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 663mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.

HEARTY OATMEAL PANCAKES



Hearty Oatmeal Pancakes image

Great recipe my daughter made while visiting!

Provided by jpandmary

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 ¼ cups rolled oats
2 ½ cups buttermilk
1 ½ cups all-purpose flour
¾ cup whole wheat flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
3 eggs
¾ cup milk, or more as needed

Steps:

  • Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
  • Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
  • Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
  • Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g

Tips:

  • To make the pancakes more flavorful, use a good quality chai tea. Look for a blend that has a strong flavor and aroma, and avoid using blends that are too sweet or bland.
  • If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Be careful not to overmix the batter. Overmixing will make the pancakes tough. Just mix until the ingredients are combined and there are no lumps.
  • Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through.

Conclusion:

These oatmeal chai buttermilk pancakes are a delicious and unique twist on the classic pancake. They are packed with flavor and are sure to be a hit with your family and friends. Serve them with your favorite toppings, such as butter, syrup, or fruit.

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