Start your morning with a warm and comforting stack that combines the rich sweetness of butterscotch with hearty oats. These pancakes are easy to make and perfect for a cozy weekend breakfast everyone will love.
Start by mixing the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a big bowl. In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla. Pour the wet ingredients into the dry and gently stir until just combined—you don’t want to overmix. Fold in the butterscotch chips, then let the batter sit for about 5 minutes.
Heat a large nonstick skillet over medium-low and spray it lightly with cooking spray. Scoop about 1/3 cup of batter onto the skillet and use the back of a spoon to spread it into a circle a little over a quarter-inch thick. Cook until the edges look set and the bottom is golden, about 2 to 3 minutes. Flip and cook for another minute or two until the other side is nicely browned.
Serve warm and enjoy!
- Use old-fashioned oats for a chewier texture and better flavor.
- Cook pancakes on medium heat to avoid burning while ensuring they cook through.
- Let the batter rest for a few minutes before cooking to allow the oats to soften.
These pancakes bring together the warm, comforting flavors of butterscotch with hearty oats. They are fluffy, slightly sweet, and perfect for a cozy breakfast. The combination makes them both tasty and satisfying.
Serve warm with a drizzle of maple syrup or extra butterscotch sauce. Fresh fruit like bananas or berries makes a great topping. A dollop of whipped cream or yogurt can add a nice creamy contrast.
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a toaster or microwave until just heated through. You can also freeze pancakes by layering them between parchment paper and placing them in a freezer bag for up to 2 months.
