READY IN 30 mins

Oatmeal Pancakes I

Read Reviews (45)

"Yummy... Serve with syrup or your favorite topping." — Michele O'Sullivan

Directions

Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 02, 2007

After using another oatmeal pancake recipe for years, our family of ten has voted this one "AWESOME". The only change we made was to double the buttermilk (the cheap kind; 2% milk and lemon juice), a little more if the batter sits very long. If we plan ahead, we let the oats soak in the buttermilk overnight in the fridge which makes the oats a little softer. Either way, this recipe is a winner.

—Rebecca A.

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Most Helpful Critical Review

Feb 22, 2010

My 7 and 5 year old boys liked them but everyone else felt they were heavy and plain tasting. If I make them again I will probably add cinnamon and raisins or blueberries. It would also be better with some vanilla I think.

—Jennifer

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52 Ratings

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Jun 24, 2007

These were good, but as reported by others, the batter is VERY thick! I made my first few pancakes with the "original" batter but then added milk until I liked the consistancy better to all my other pancakes. Both tasted great, but I did like the pancakes with a little more milk in the batter better. Plus they were easier to spread out. Very yummy though, so just keep adding a little more milk until the batter is creamier.

—PULLEYHEATHER

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Sep 27, 2006

These were delicious. I added vanilla, cinnamon, blueberries, flax seed, and a bit of sparkling water and have never had a tastier pancake.

—sevenayn

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Oct 02, 2011

I doubled this recipe to make extra for next week. My kids asked me to add chocolate chips this morning, that was the only change I made. This recipe is almost where it needs to be--it's just too thick as is. I added a little more milk but the little overmixing I had to do made the pancakes flat and tough. I should have read through the reviews before I made this recipe. I'd like to try these pancakes again, with adjusted milk or oats and see if I can get a better result the next time. I'd also grind down the oats to a finer texture in my food processor as well. NOTE: If you want to add chocolate chips like me, just mix the batter up and after you ladle your batter onto the griddle, sprinkle your chips over each little batter circle.

—Sarah Jo

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May 03, 2008

From the dining room, they yell to the kitchen "these are REALLY good!" Using the advice of other reviewers, I up the milk 1/4c. They were perfect. I knew we would be out of syrup, so to the batter for the last two I added one more teaspoon of sugar, some vanilla and cinnamon. I sprinkled raisins over the batter as soon as it was poured into the pan. They were like eating soft, warm oatmeal cookies for breakfast! Thanks for sharing this keeper.

—Flying A

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Aug 01, 2008

Recipe was excellent! We just had to change a few of the ingredients to suit us. We used soy instead of buttermilk. 4 T. of olive oil instead of butter & brown organic sugar instead of white.

—Eric

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Aug 29, 2002

The original recipe definitely needed improvement. I decreased the amount of oats and increased the amount of liquid. It took a while to acquire the correct proportions. But, after that they were pretty good. As written, this recipe is not worth trying, but it does have potential, if taken some vital alterations in account.

—ISSA

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Nutrition

Calories
318 kcal
16%

Carbohydrates
39.2 g
13%

Cholesterol
111 mg
37%

Fat
13.9 g
21%

Fiber
3.6 g
14%

Protein
9.8 g
20%

Sodium
471 mg
19%

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

Nutritional Information

Oatmeal Pancakes I

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 318
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 7.1g 35 %
Cholesterol 111mg 37 %
Sodium 471mg 19 %
Potassium 234mg 7 %
Total Carbohydrates 39.2g 13 %
Dietary Fiber 3.6g 14 %
Protein 9.8g 20 %
Sugars 7.9g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 16 %
Iron 24 %
** Thiamin 36 %
Niacin 25 %
Vitamin B6 5 %
Magnesium 20 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.