Mama Lu’s Oatmeal Buttermilk Pancakes


Please pass me another pancake.


No matter how old you are, one of the nicest aspects of “going home” is gathering around the table for a meal with the family. It’s not just because Mom insists on cooking or that she cooks a family favorite (though that never hurts). It’s all the memories and conversation the food and people generate. I recently spent a few days with my mother to celebrate her 82nd birthday and she insisted on making one of her old family’s favorites: Her delicious Oatmeal Buttermilk Pancakes. Boy, am I glad she did.


Bacon cooking.

Mom’s trick to drag us out of bed: Start cooking bacon!

Were it not for the distance between us (some thousand miles or so), I’m sure I’d be around a whole a lot more to share meals with my mother. I love her cooking. Believe me, her pancakes brought us racing to the breakfast table. There was also fresh fruit, yogurt, real maple syrup and coffee to go along with all the good company. Really, is anything better than sitting down with family to share a home-cooked meal?


Mom’s recipe is pretty basic as they go. The trick is letting the oatmeal and buttermilk sit overnight. Mom used white flour when she made her pancakes, but said you could substitute any flour. The next time I try these, I might use some oat flour or whole-wheat pastry flour as I prefer the extra fiber they contain. She also used canola oil, but any cooking oil should do. Personally, I prefer olive or coconut oil. Both are considered the best for their potential health benefits. I suggest reading, “Are You Cooking With Olive Oil” if you haven’t already done that for more information.


Enough talk. It’s time to make pancakes.


Let’s Gather The Ingredients


For this recipe we’ll need:


A container of oatmeal.

Here’s a key ingredient. If you like a little more texture to your pancakes use regular rather than quick oats.

2 cups oatmeal (quick or regular)

2 cups buttermilk

2 eggs

1/2 cup flour

1teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

4 tablespoons cooking oil




Storing the pancake batter in the refrigerator.

After gently mixing the oatmeal and buttermilk with a wooden or plastic spoon, cover and store in the refrigerator overnight.

The night before combine the oatmeal and buttermilk in a mixing bowl. Stir lightly. Cover and store in the refrigerator overnight.


In the morning: Start by preheating a griddle to a medium high heat. (about 380 degrees).


Cracking an egg.

Let’s get cracking! Add the eggs.

Remove the starter mix from the refrigerator and stir. Now, add the eggs. You can either do that directly or crack two eggs in a separate bowl first. I generally use a separate bowl to insure the eggs are fresh.  You can whip in the eggs with a beater. It doesn’t take much.


Add flour after the eggs.

Mom measured the flour in a cup and leveled it with a knife.

Now it’s time to add the dry the ingredients. Start with the flour, and then add baking soda, baking powder, salt and sugar to the mix.


Adding oil to the pancake batter.

Use any good cooking oil, or for more heart healthy pancakes try using olive oil. For olive oil with a mild taste use an “extra light” version.

Measure and add the oil to the mix. Stir well. It’s time to cook pancakes.


Using a large spoon, scoop the batter onto your preheated griddle. If you don’t have a good non-stick pan you’ll want to add a little oil to keep the pancakes from sticking.


It's time to eat.

Cook until the pancakes bubble and pop. Then flip and cook until both sides are a golden brown.

Cook until the pancakes start to bubble and the bubbles pop and break (i.e. the holes no longer fill back in). Now flip and cook until golden brown on both sides.


Remove from heat. Serve warm. These recipe should serve 3 – 4 depending on appetite and portion size.


Eating fresh berries.

I just love my pancakes with fresh blueberries.

Though these pancakes go well with some real maple syrup, you can also top with plain yogurt and blueberries. Mmm, now that’s one delicious pancake!


For a quick print copy of today’s recipe, click here.


Thanks Mom! I love you!



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