Reviewed: Aug. 30, 2009

Great base recipe! Not a thing wrong with the batter as long as you follow the directions and use the correct oatmeal!

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Reviewed: Jul. 4, 2009

These were great. My family loved them and I have made them several times already. They are very light and fluffy. I took the recommendations and only added 1 1/2 cups of oatmeal and I added fresh blueberries. So yummy!!

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VHeartv

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Reviewed: Jun. 15, 2009

These were great. I was afraid the batter was too thick, but it worked as is. I used whole wheat flour, smart balance margarine, and splenda to make it fit my diet. Very good!

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Aimee S.

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Reviewed: May 10, 2009

I was looking for something different to make my daughter for breakfast, and thought this was a nice healthy base to start from. I may not have let my oats soak long enough as the finished product was more than a little chewy, but they still puffed nicely and with the addition of some mashed banana and cinnamon, were quite tasty. I did have to add a splash more milk to make the batter pourable, used just a bit of raw sugar vs. white, and substituted olive oil and a pinch of salt for the butter, with no ill effects.

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PEANUTPUTTER

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 17, 2009

These were very good, my son loved them (needed to increase the amt of fiber he's getting) tho i did double the milk and i ran the oats through the blender to puree them in the milk. i think next time ill grind the oats first but b/w pureeing it and mixing in the extra milk they turned into yummy filling pancakes with honey on top for me and maple syrup for him ;) i rated it four stars b/c of the amt of time it took to make them but they did turn out very good

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MEANPEA1984

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Reviewed: Mar. 1, 2009

FANTASTIC! This week my boyfriend is doing allergy testing which limits our diet for the week. Oats, rice, eggs and meat are all that is acceptable. A few veggies. I changed all the milk and butter to water, and ground some oatmeal into flour and used that. Next time I'll put a LITTLE more water in. Made syrup with brown sugar, cinnamon and water. FANTASTIC! We'll eat it again for sure!

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Mikey

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Reviewed: Dec. 29, 2008

As to the problem with a thicker then normal batter for pancakes it is always the easy way out to add water as to thin it out a bit.

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Mike

Cooking Level: Expert

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Reviewed: Aug. 1, 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.

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Eric

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

I wanted to try this recie because of the high proportion of heart-health oatmeal to flour - What a mistake. The proportions of wet ingredients to dry ingedients are wrong. The batter is too thick and other reviewers had made the same claim. I needed to add more buttermilk (which I substituted 1 tbsp. lemon juice and the rest of the cup milk) to make it a thinner batter - then the batter was too thin so I had to add more flour. I will not make this recipe again. I will try the other oatmeal pancake recipes on this site.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 22, 2008

These are good, but the name "pancakes" is a bit of a misnomer. They're more like skillet scones. Better eaten with a heap of applesauce than maple syrup.

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gogoscirocco

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Reviewed: May 3, 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.

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Flying A

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

If you are truly looking for "light and fluffy", this is not the pancake for you. They are tasty but dense, even with conservative mixing. I like to add diced up ripe banana (and a handful of walnuts sometimes).

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BOCAT2005

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 2, 2008

These are an excellent, hearty pancake. Needs a bit more liquid and extra cinnamon. I make them when guests are in and get rave reviews. Awesome with some strawberries or other fresh fruit!

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JENNMAZE

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Reviewed: Dec. 15, 2007

I thought these were fairly bland, especially for all the buttermilk and butter in them. I added raisins and crushed walnuts, but they didn't help much. The batter was way too dense. Next time I'll use normal milk, and more of it. Perhaps less butter too.

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vbethanyv

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Reviewed: Jul. 2, 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.

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Rebecca A.

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Reviewed: 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.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 8, 2007

Wow, wonderful pancakes. I was concerned they would be heavy, but they were very light and tasted awesome. I doubled the recipe since my family loves leftover pancakes.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Oct. 10, 2006

I made the recipe as written. Make SURE you like oatmeal before making these. They taste just like a bowl of oatmeal. Don't expect this batter to look or behave like regular pancake batter. It doesn't. It is very thick. I poured mine out in 1/4 cup measure. The batter doesn't bubble letting you know it is time to flip them; so it is hard to make sure they are actually done in the middle. Mine did not hold together on the plate. Once they were cut, they just wanted to fall apart. I couldn't really stab them with the fork & pick them up. All in all, this recipe is a loser; a waste of time & buttermilk. I would never make these again.

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