I grew up in a family that L-O-V-E-D pancakes. Not just liked. Not just loved- throwing the “L” word around casually, but LOVED pancakes. Growing up, we would have pancake night for dinner often at our house and would always eat them at my grandparents house in the mornings when we spent the night. I remember one fond summer when one of my sisters or I would make pancakes at least once a day, every day of the summer. One of my sisters even had an illegal griddle in her dorm room so she could make pancakes whenever she wanted once she went off to college. Pancakes still hit the spot today and are still a family tradition. One of my sisters just had pancakes for her birthday dinner with her (then) 4-year-old son (he recently turned 5)!
Honestly, I haven’t had pancakes in awhile – it has probably been a few weeks or maybe even months since my last pancake. So, I was super happy this weekend when Tanner suggested making pancakes for breakfast. I remembered my mother-in-law and her family talking about an Oatmeal Buttermilk Pancake recipe that was a tradition in their own family growing up. I looked through the recipes I received from my wedding shower and was so happy to find their Grandmother Moore-Beckman’s Oatmeal Buttermilk Pancakes (A.K.A Susy Sealy Pancakes). These pancakes were fast, easy to make, and OH. SO. GOOD. They hit the spot! I made a few tiny adjustments to the recipe when I made them. I used whole wheat flour instead of white flour and added chocolate chips to 3/4 of the pancakes. Life is all about the balance, right?!
Tanner’s Aunt Rachel had written the recipe down and slipped it into the recipe box at the wedding shower. She also added a fond memory on the back about the recipe and Grandmother Moore-Beckman.
“A fond memory of Grandmother. Melanie and I needed this recipe and called her while at work at Lawrence University. We took her away from the busy food line, she was not pleased but gave me the recipe.”
Aunt Rachel
Oatmeal Buttermilk Pancakes Recipe
Ingredients:
- 2 cups Buttermilk
- 2 Eggs
- 1 1/2 cups Oatmeal
- 1/2 c Flour (or sub whole wheat flour)
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- Optional (not part of the original recipe): Chocolate Chips
Directions
- Mix all ingredients well.
- Drop into desired rounds onto a hot skillet. When holes appear in the batter, flip over and cook briefly until done.
- Serve with syrup or my [Rachel’s] favorite, butter and powdered sugar.
