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Buttermilk Oatcakes

Buttermilk-soaked oats spiced with cinnamon kicks everyday pancakes up a notch.

February 26, 2018

For a hearty breakfast, make pancakes with stick-to-your-ribs substance. Buttermilk-soaked oats spiced with cinnamon will remind you of homemade oatmeal cookies. Make them ahead and you can freeze and reheat at a moment’s notice.

Makes about one dozen cakes. 


  • 2 cups old-fashioned rolled oats
  • 1 pint (2 cups) lowfat buttermilk
  • 2 large eggs at room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/2 cup dried fruit, such as chopped apricots, chopped dates, currants or raisins
  • 1/2 cup all-purpose flour, or GF one-to-one flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt


A day ahead: In a covered bowl, soak oats in buttermilk overnight. The next day, in a separate bowl, beat eggs and add melted butter and dried fruit. Add the soaked oats and gently stir to combine.

In a small bowl, blend the dry ingredients: the flour, baking powder, baking soda, cinnamon and salt. Add this mixture to the oatmeal and stir just until moistened. Mixture will be thick, and if it can’t be easily spooned out, add more buttermilk, or plain milk, to thin slightly.

Oil a large griddle or pan and heat to medium-high. Use a large spoon or a 1/3 cup measuring cup and plop the batter into the pan. The cakes should be about 1/4-inch thick to cook evenly, so flatten the cakes a bit if needed. Cook until browned on one side, then flip and cook the other side.

Serve hot with maple syrup, applesauce or jam on top.

Cook’s note: The cooked and cooled oatcakes freeze well and go from freezer to microwave to table for a delicious breakfast on the go.