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I used to serve these at my bed and breakfast on cool mornings to get my guests started off right. The oatmeal needs to be mixed the night before so plan ahead. It will be worth the wait. It is also great with 1 cup of blueberries added to the syrup for blueberry pecan oatmeal pancakes.
- 473.18 ml quick-cooking oatmeal
- 473.18 ml buttermilk
- 2 eggs, slightly beaten
- 59.14 ml butter, melted and cooled
- 118.29 ml raisins
- 118.29 ml flour, all purpose
- 29.58 ml sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml cinnamon
- 2.46 ml nutmeg
- 1.23 ml clove
- 473.18 ml maple syrup
- 236.59 ml pecans, chopped
- 14.79 ml butter
- In a large mixing bowl, stir oats and buttermilk together. Cover with plastic and refrigerate over night.
- Just before cooking, add the eggs, butter, raisin to oatmeal and stir to combine.
- In another bowl, stir flour, b.powder, b.soda, cinnamon, nutmeg and cloves until combined.
- Mix wet ingredients into oatmeal mixture and stir to combine. Add more buttermilk if it is too thick (should look like thick gravy).
- Preheat griddle to 375 degrees. Drop by 1/4 cup measure oatmeal and cook until tops begin to bubble.
- Flip and cook the other side about 2 minutes.
- Meanwhile heat syrup, pecans and butter over low heat until warm.