Happiness on a Plate - AKA Oatmeal Pancakes with Fresh Peaches & Caramel Sauce

Brick House on Main

529 E. Main Street , Gnadenhutten, OH 44629 USA


  • 2 1/4 cups buttermilk
  • 2 cups old-fashioned oats (not instant or quick-cooking)
  • 1/4 cup Greek yogurt (I use plain, vanilla or honey-vanilla)
  • 1 tsp. Vanilla extract
  • 4 T butter (yes, REAL butter)
  • 2 eggs
  • 1/2 cup oat flour OR all-purpose flour (Oat flour makes the recipe gluten-free)
  • 2 T sugar - granulated or cane
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 2-3 Fresh Peaches
  • 4 T. Butter for caramel sauce
  • 1/2 cup Light Brown Sugar for caramel sauce
  • 1 tsp. Vanilla Extract or bourbon for caramel sauce
  • 1/2 cup Cream or half and half for caramel sauce


  1. This recipe has become a guest favorite at our inn. Added bonus - it's gluten free!
  2. The recipe begins the night before, when you mix the buttermilk, oats & yogurt in a large bowl. Don't skip this step. The oats need to soak in the buttermilk overnight to absorb the liquid. My kitchen is cool, so I leave the oat mixture on the counter overnight. If your kitchen is warm, you may want to refrigerate the oat mixture overnight.
  3. The night before is also a great time to prepare the rest of the mix. In a separate bowl, measure the oat flour, sugar, salt, baking soda, baking powder & cinnamon. Stir with a fork to blend them all together, cover, let them rest until the next morning.
  4. In the morning, melt the butter in a microwave-safe bowl and add it to the oats & buttermilk. Break your eggs into the same bowl, and stir with a fork until lightly beaten & blended. Pour into oat mixture.
  5. Add dry ingredients, and stir with a rubber spatula or wooden spoon until blended. Don't over-mix or they'll be tough. Allow mix to rest for 15-20 minutes while the griddle heats up.
  6. Plug in your electric griddle and set the temperature to 325°. When you think it's hot, test the temperature by dropping 2 or 3 drops of water onto the cooking surface. If they sizzle and bounce, the griddle is ready. If the water drops simply sit there, wait a few minutes and try again.
  7. Using a large spoon or a gravy ladle, portion the batter onto the hot griddle. Be sure to leave plenty of room between the pancakes. This batter will spread out a bit.
  8. Pancakes are ready to flip when they start to bubble on top and the edges look a bit dry. Flip pancakes and wait for them to brown. Be sure to keep an eye on them so they don't burn.
  9. You can serve these pancakes with butter and syrup. Or they'd be equally good with butter and a sprinkling of cinnamon & sugar. Or a dollop of whipped cream. Or cinnamon whipped cream and toasted pecans. Berries, cooked apples, cherries... the list goes on & on.
  10. Make caramel sauce while griddle is heating. Combine butter, brown sugar, and cream in heavy skillet or pot over medium heat. Stir just until sugar dissolves, then heat to boiling without stirring. Let mixture bubble for a minute or two without stirring, then remove from heat and add vanilla or bourbon. Keep warm on low heat until pancakes are cooked. If it seems to be bubbling too vigorously, you can turn the heat off until you're nearly ready to serve, then reheat.
  11. Wash and dry peaches. Do not peel - the skin adds nice color on the plate. Cut peaches into thin slices, then cut the slices into thin matchsticks. When peaches and caramel sauce are ready, ladle pancake batter onto hot griddle. Cook until edges begin to look dry, then flip and cook until brown. They take a minute or two longer than regular pancakes.

Additional Tips

Plate like a pro: Drizzle a bit of caramel sauce onto plate. Stack pancakes in center, and drizzle a bit more sauce. Randomly pile peach matchsticks in center of pancakes, then drizzle with more sauce to give them a glossy sheen. Garnish with mint leaf or a few raspberries or blueberries.

About this recipe:

Happiness on a Plate - AKA Oatmeal Pancakes with Fresh Peaches & Caramel Sauce