Hearty Oatmeal Pancakes Recipe - Allrecipes.com
Hearty Oatmeal Pancakes  Recipe
  • READY IN 45 mins

Hearty Oatmeal Pancakes

Recipe by  

"Great recipe my daughter made while visiting!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
  2. Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
  3. Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
  4. Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2012

I cut this recipe in half. I "ground" my oats down in my mini-food processor before soaking them in "soured" milk, which is used in place of the buttermilk. I added one teaspoon of vanilla extract. This pancake recipe was SO GOOD. Hearty? YES! Very filling. The kids had theirs with peanut butter and jam, I had mine with organic applesauce on top. This may be our new favorite pancake recipe! NOTE: Because I cut this recipe in half, I had to figure out what to do about the half egg the recipe called for. I just used two full eggs and cut back on the extra milk called for. Wa-la, problem solved.

 
Most Helpful Critical Review
Feb 11, 2014

Made as per recipe. They weren't fluffy and light at all. In fact they were heavy. Love the oatmeal in the recipe but taste were pretty bland. Won't be making these again.

 
Jan 21, 2012

Just as the name suggests, this is a very hearty pancake, plus it has wonderful flavor and is healthy to boot - A perfect breakfast. Definitely soak the oats to soften them, however if you don’t have time to soak the oats, you can grind the oats in the blender before adding in the additional ingredients. I made the recipe exactly as written with the exception of halving the recipe and wouldn’t make any additional changes. Two pancakes per person worked for us.

 
Jan 22, 2012

I really got excited about a pancake recipe without added oil, so I wanted my kids to try this one. For starters, I had to make a substitution, the buttermilk-I did the old standby of adding a teaspoon of lemon juice for each cup of milk. Because I keep a container of blended oatmeal, I wasn't too worried about soaking the oats. These were the only changes I made to the original recipe before tasting them. It is a HUGE recipe and pretty easy to fix with ingredients normally on hand, (sans buttermilk) so that's a plus. They mixed up nicely and I supposed the cinnamon would be a flavor boost. I used Pam to spray my griddle with good success-no sticking. The pancakes when finished were cracked and dry on the outside. I attributed this to the lack of oil with the recipe. The texture inside was ok, but the taste was on the bland side. We couldn't even taste the cinnamon, so that measurement could easily be doubled. After my first 2 batches of pancakes were made, I added 3 TBSP. of vegetable oil for a more tender pancake. That was so much better! Then I added frozen blueberries to the pancakes and that made these AWESOME, and still kept with the hearty and healthy bent to them! The blueberries brought flavor to them and my kids and I liked these so much more after these 2 additions. So, a 5 star with the changes of blueberries or chopped apples, the oil and you have a great, hearty and healthy breakfast.

 
Jan 22, 2012

These are delicious and filling. I"ll definitely make these again but since I was not a fan of the cinnamon, I'll leave that out next time and add some vanilla extract instead.

 
Feb 18, 2012

This pancake is tasty by itself AND flexible to match your tastebuds, which makes it the perfect oatmeal recipe for me! I've made this twice now and sub'd it according to my tastes (and lower caloric preferences): 1) 1% milk + vinegar for buttermilk 2) white whole wheat flour for all flour 3) Splenda sugar blend for sugar 4) 1 tbsp of vanilla for cinnamon 5) egg substitute for eggs 6) Threw in 3 tbsp chia seeds at the very last minute for texture. Using 1/4 cup, I came out with 23 pancakes the first time, and after adding in 1/4 cup milk my second round came out with 22 flatter (but still yummy) pancakes. EXTRA NOTE: Be sure to spray the pan really good - and I mean REALLY good, as these will stick otherwise. Thanks for the wonderful recipe, jpandmary!

 
Oct 18, 2012

These were so fluffy and delicious! Loved having the oatmeal and whole wheat flour in there to make a pancake a little healthier. Will make again. Followed recipe exactly.

 
May 14, 2012

Flavorful and healthy. For a finer texture, I ran the oats and buttermilk in the blender before the soak time. Yum!

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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