Kathy's Buttermilk Oatmeal Pancakes

We used to have a different oatmeal pancake recipe on this blog, but then we found our sister-in-law Kathy's recipe and made it one day. The results were strikingly different, and these pancakes were the clear winner. We make a double batch and freeze at least half of the finished cakes. Morgan loves to eat them, heated in the toaster, nearly every morning.

2 c. buttermilk
1 1/4 c. rolled oats
1/4 c. oil
2 eggs
3 tbsp. sugar (or agave syrup) (double is 3/8 cup)
1 c. flour
1 tsp. baking soda
3/4 tsp. salt


Soak oats in buttermilk overnight in fridge. Mix in oil, eggs and sugar. Combine dry ingredients and mix into wet.

Some variations we've tried:
1) Use 50% AP and 50% whole wheat flour (what we usually make).
2) Make the whole batter and leave it overnight in the fridge.
3) Mix the oats and flour with buttermilk and soak them overnight at room temperature - the cakes end up very soft/light and a little more tangy.