Reviewed: Mar. 14, 2009

Everyone loved these! My kids ate 'em up and even my father, who isn't a pancake fan, said they were delicious. Will definitely be making these again. Thanks for sharing this recipe.

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cookingforfun

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Mar. 14, 2009

These were delicious, I used less salt and 1/4 wheat flour with 1/4 allpurpose flour. Also didn't have buttermilk so I used half and half. Next time I will double the recipe because it only made eight 4-5" in diameter pancakes. We are a family of 5, and it wasn't quite enough! These are my NEW recipe, no more bisquick!!! Thanks!

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Marci B.

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Reviewed: Mar. 9, 2009

Make the mix ahead of time - 4x the recipe as follows: 2 cups oatmeal 1 cup white flour 1 cup wheat flour 4T ground flax 1T baking powder 1t baking soda 1t salt 1/4 cup sugar mix it all up. To make pancakes, use 1 cup mix, 1 cup milk, 1t vanilla, and H2O as needed. (Flax and water/milk is a substitute for egg)

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klyaeger

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Reviewed: Mar. 7, 2009

I chose this recipe in order to use the left over buttermilk that my father-in-law left from his visit and all I can say is WOW!!! I ended up using Old Fashioned Oats instead if the quick cooking and it turned out fine. I also tripled the recipe to feed my large brood, but only had 3/4 cup buttermilk. To make up for the rest, I simply used regular milk. My picky kids (who do not like oatmeal pancakes) didn't notice a difference and ate every bite, even asking for seconds. This is definitely a keeper and easy to keep on hand by mixing all the dry ingredients and keeping them in a sealed container. Upon making this recipe a second time, I used all buttermilk, and while you don't have to ues it, the buttermilk does make a distinct difference in taste. Also to make these a bit more healthy, I used whole wheat flour and flaxseed instead of the plain white flour. Totally awesome recipe!!!

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Reviewed: Mar. 7, 2009

excellent recipe. Keep them coming.

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Sharon

Cooking Level: Expert

Living In: South Charleston, West Virginia, USA

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Reviewed: Mar. 4, 2009

These were pretty tasty. I added a bit of brown sugar and some chopped walnuts. My biggest problem with these were that the batter was SO thin. Whoever took the main pic on these pancakes must have been making some other pancakes or didn't add nearly as much milk and oil as this calls for b/c their pancakes look thick and fluffy. I only did 1/3 cup buttermilk and they were still thin. The taste was good...just wished they were fluffier.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Feb. 28, 2009

We just "discovered" this recipe last week and have already made them 3 times! Huge hit with everyone, especially the kids. I have to make a triple batch so we have some to stick in the fridge in a ziplock bag. Yep, we will eat them right out of the fridge! I added 1 TBS of brown sugar. You can make several batches of just the dry ingredients and keep it in a ziplock bag in the fridge- 2cups of dry mix-then double all your wet ingrediants.

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Cindy

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Reviewed: Feb. 26, 2009

These were really good. I did half the baking soda and baking powder. Also, I added pecans while I was blending the batter and added pancake syrup and halved pecans before serving. Really good. I wonder if I could use Quaker Oats Oatmeal and make different flavored pancakes? Hmmmm.....?

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 24, 2009

These pancakes are AMAZING! They are hearty but nice and fluffy at the same time. I made a few simple adjustments...I used w.w. flour instead of AP, brown sugar in place of the white sugar, cut back the baking powder to 1/2 tsp. and added a 1 tsp. of cinnamon. I also mixed everything by hand and didn't rely on the food processor and they still turned out great. YUM YUM!!

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kateyumm

Home Town: Indianola, Iowa, USA

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Reviewed: Feb. 21, 2009

At first my mom got this recipe, she made them and it was an instant fav. So I decided to give the recipe a try ( I suck at making pancakes) I wish I could give it more stars. These were muy rico!These were easy and delicious.

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pacificglow

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Reviewed: Feb. 16, 2009

delicious and filling

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jeremyljo

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Reviewed: Feb. 15, 2009

GREAT RECIPE!! I followed some other tips and used less baking soda, and added a little brown sugar, it made them so much sweeter. These are honestly some of the best pancakes I have ever made. There may have been a little too much oatmeal so the next batch I might use a little less.

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ALOWE15

Cooking Level: Beginning

Living In: Salida, California, USA

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Reviewed: Feb. 13, 2009

This is my new go-to pancake recipe. I find I need to add a little extra flour and oats or they are a little thin. I like them fluffy and thick. Also, since we eat them plain, I add a little extra sugar and they are a great to-go breakfast.

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Nova

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 10, 2009

Excellent pancakes! This time I omitted the vanilla and added some sliced banana and walnut and they were even better than the first time I tried them.

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jobanana

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Reviewed: Feb. 8, 2009

Excellent recipe! I threw in one overripe banana and used my immersion blender to mix everything together. The result was fluffy, perfect pancakes. I will make these again soon!

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Feb. 7, 2009

Light and fluffy, just like we like them. Diabetic in the house soooo..2 substittions..whole wheat flour instead of white and Splenda instead of sugar. I added 1/4 teaspoon more baking powder (no after taste noticed). I did blend the oats and buttermilk, egg and vanilla in the blender and then added to dry ingredients. This had just the right amount of sweetness for David but I would have liked a bit more "flavor". I believe the original recipe would have done it for me, hence the 5 stars.

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patricia3096

Cooking Level: Expert

Home Town: Bristow, Oklahoma, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 2, 2009

I make these pancakes a couple times a month, but I never measure and I make a few modifications. I use a combination of old-fashion oats and quick oats for texture, and I soften them in the microwave with some milk and water before adding the other ingredients. I substitute milk for the buttermilk, and I often add blueberries. We top with real maple syrup, which makes these pancakes incredible. You'll need to add extra milk if you make the pancakes my way... don't ask how much b/c I never measure. Enjoy!

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Jenni C

Cooking Level: Intermediate

Home Town: Steger, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Feb. 1, 2009

I wanted to make pancakes a little healthier, but family always bulks. Not with these though! By processing the oats, the texture wasn't all that different to them, from white,all-purpose-flour pancakes. I made half exactly as shown, then added chopped pecans to the second half. Both were very good. Definitely, will make again. I want to try only 1 TBSP oil, and adding part whole-wheat flour (although that might be pushing it too far for MY family ? :) and adding different flavors (ie: cinnamon, bannana, blueberries, etc). Thanks, for sharing a great recipe, mom2hhh.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jan. 22, 2009

Fantastic with a few changes! Loved previous rater's tip to add 1/4 C pecans to food processor. Better with brown sugar than white. Also liked cutting down on baking powder. I'm a pancake FIEND and these might be my favorite ever.

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Kate

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Reviewed: Jan. 19, 2009

Mmm, these are delicious and so healthy! There are so many things you can do with them - bananas, chocolate chips, pecans, cinnamon, etc. Thanks for putting them up!

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deanna

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Oatmeal Pancakes II

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