Go Back
buttermilk bannocks

Buttermilk Bannocks

Lisa Kamolnick
Scottish highlanders and native Americans lay claim to the creation of bannocks, a quick bread that's been made for centuries. This recipe is based on a highlander version.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine Native American, Scottish
Servings 4 pieces


  • ¼ C buttermilk
  • 2 TBSP butter
  • ½ tsp salt
  • 1 C ground oatmeal
  • more oatmeal for rolling surface


  • Place milk and butter in small pan and heat through.
  • Grind or placed ground oatmeal into bowl.
  • Add liquid to meal and stir well.
  • Form into a dough ball and place on a floured surface.
  • Roll into a circle about ¼-in thick.
  • Cut into four equal quarter sections.
  • Heat skillet to medium-low.
  • Place bannocks in skillet and cook each side about 5 minutes, until lightly browned.


Serving Suggestions
Serve warm—either plain, topped with a spread or drizzled with honey or syrup. Great addition to a traditional breakfast or as a side to a homestyle meal.
Keyword bannocks, unleavened bread