Oatmeal Pancakes II Recipe

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Most Helpful Positive Review

Jul 13, 2008

I need to preface this review by stating emphatically I am a Bisquick pancake girl. It's what I grew up on, it's all I know. NOT ANY MORE!!! I love, love, love these pancakes! They are nice and fluffy and w/a great flavor and texture. I subbed whole wheat flour and Splenda brown sugar blend for the AP flour and sugar (and I only had old fashioned oats) w/amazing results. I also am not a big fan of buttermilk, so I used 1% "regular" milk. I am a home made pancake convert, and healthy ones, at that! THANK YOU for an awesome recipe (DH concurs). My only wish is that I'd had the ingredients to make home made butter & maple syrup to serve along with them.

—lovestohost

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Most Helpful Critical Review

Apr 01, 2006

Good texture, but too much salt. I'll cut it back to 1/4 t next time. I also used vinegar and powdered milk as a good substitution for buttermilk.

—William

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611 Ratings

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Sep 01, 2008

These were pretty good, kids and husband liked them. I like the addition of the oatmeal. I doubled this recipe, blending the dry ingredients in the processor first, then the wet just to incorporate it. Next time I may add a touch less baking soda or add some brown sugar to hide the baking powder taste (there was a slight taste of it). *Update 1* I made these again with 1/2 tsp. baking soda and 2 Tbl brown sugar. They came out great! *Update 2* to this I've also added in 1/4 C. pecans, blended right in with everything else. Delish!

—LDYLVBGR

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Oct 16, 2007

I made these this morning before school. It was my first time making my own pancakes, and they were awesome! I made some slight modifications: I used skim milk instead of buttermilk and substituted two egg whites for one whole egg. I also added banana slices to the batter, and topped my finished pancakes with whipped cream, additional banana slices, and a generous sprinkling of wheat bran. Delicious! Probably better than the pancakes I've had at Bob Evans. Thank you for this recipe! UPDATE: I made these again today. Same modifications: skim milk, egg white. This time I also substituted whole wheat flour for white and added more chopped banana than last time. They turned out wonderfully! I love them even more now. Can't wait to eat them in the morning! Next time I'll add some semi-sweet mini chocolate chips!

—The Picture Taker

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Oct 20, 2007

the baking soda was unnecessary. i used regular milk and it came out just fine. also, i didn't have a food processor so i just whisked the mixture. pancakes turned out great-- they had a lot of flavor and texture!

—Chef Helen

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Oct 15, 2002

I used 1/2 tsp baking soda and thought the recipe was delicious, not bitter at all. I do recommend mixing the oatmeal and buttermilk first and letting it sit while you prepare the rest of the ingredients.

—JSCHMAND

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Dec 09, 2006

I decided to go healthy and use whole wheat flour and splenda and I still got two thumbs up from my sometimes-finicky five year old. I separated the egg yolk & whites and beat the whites and folded them in at the end and the pancakes came out light and flufyy. The only thing I would change about this recipe is the amount of salt. As other reviewers have mentioned, they are a bit too salty, at least for my taste. I prefer my pancakes sweet, not savoury.

—Cairo Cook

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Jun 26, 2003

Says it serves 4, but we only had 3 pancakes each. Need to double the recipe to get a good number of pancakes. We liked them and I will make them again.

—SLGRANT

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Nutrition

Calories
207 kcal
10%

Carbohydrates
24.6 g
8%

Cholesterol
55 mg
18%

Fat
9.3 g
14%

Fiber
1.4 g
6%

Protein
6 g
12%

Sodium
605 mg
24%

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

Nutritional Information

Oatmeal Pancakes II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 207
Calories from Fat: 83

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 1.8g 9 %
Cholesterol 55mg 18 %
Sodium 605mg 24 %
Potassium 141mg 4 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 1.4g 6 %
Protein 6g 12 %
Sugars 5.7g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 15 %
Iron 15 %
** Thiamin 22 %
Niacin 18 %
Vitamin B6 3 %
Magnesium 9 %
Folate 22 %

* 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.