Buttermilk Oatmeal Pancakes

Recipe View 5 mins In a large bowl, combine the buttermilk and rolled oats. Let this mixture rest for at least 5 minutes to allow the oats to soften and absorb the buttermilk. (5 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, and salt. This ensures even distribution of the dry ingredients. (2 minutes)

Recipe View 2 mins Gently fold the dry ingredients into the buttermilk-oat mixture. Be careful not to overmix; a few lumps are perfectly fine. (2 minutes)

Recipe View 1 mins Add the beaten eggs and vegetable oil to the batter. Stir just until combined. Again, avoid overmixing for the fluffiest pancakes. (1 minute)

Recipe View 5 mins Heat a lightly oiled griddle or non-stick pan over medium-high heat. To test if the griddle is ready, flick a few drops of water onto the surface; they should sizzle and evaporate quickly. (5 minutes)

Recipe View 1 mins Pour 1/4 cup of batter onto the hot griddle for each pancake. (1 minute)

Recipe View 3 mins Cook for approximately 3 minutes, or until bubbles begin to form on the surface and the edges appear set. (3 minutes)

Recipe View 3 mins Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown on the other side and cooked through. (3 minutes)

Recipe View Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of Greek yogurt.