Swedish Oatmeal Pancakes


2 cups old-fashioned rolled oats
2 cups buttermilk, plus more as needed
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted
canola oil, for pan
1 pear, cored, peeled, and thinly sliced
1/4 cup lightly toasted sliced almonds


In a bowl, combine oats and 2 cups buttermilk. Soak for at least 30 minutes.

In another bowl, combine flour, sugar, baking powder, and baking soda. Stir into oat mixture. Add eggs and butter and stir to blend. Batter should be thick; add 1 to 2 tablespoons buttermilk if batter is too thick to pour.

Place a nonstick or well-seasoned griddle over medium heat. Coat with canola oil. Pour batter in 1⁄4-cup portions. Place a few pear slices and almonds on each pancake. Cook for 2 to 3 minutes or until browned on bottom. Flip and cook for 2 to 3 minutes more. Serve with butter and maple syrup. 


Makes 4 to 6 servings.

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