Reviewed: Oct. 15, 2009

My kids loved these which in and of itself makes it a 5 star recipe. I chose this recipe because of the short list of ingredient required, added blueberries and they were great. Perfect for feeding the kids a homecooked breakfast on a school day.

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aptgal

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Reviewed: Oct. 4, 2009

Quick, easy and delicious. Those three alone give it 3 stars at least in my book and then an extra star because I would definitely make this again. I used old-fashioned rolled oats (because that's what I use to make oatmeal) and just let the batter sit for 10-15 minutes or so after I mixed with the wet ingredients so the oats could soak up the milk. I added chocolate chips to the recipe because I didn't have any syrup on hand and can't eat pancakes without something sweet or savory but they would do just fine without chocolate chips. Next time, I may add some fruit like bananas or blueberries.

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NikkiC

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

Not my favorite, but a nice alternative.

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NURSEARS

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Reviewed: Sep. 26, 2009

Just the recipe I was looking for- I had oatmeal pancakes at a cafe near by and they were delicious- the texture of these pancakes exactly resembles what I had there. I did not have buttermilk on hand- I mixed 2% with 1.5 tablespoons of cider vinegar and added a bit extra flour to thicken it up- if you use whole milk- you probably won't need to add extra flour - the thinner milks make for a thinner "buttermilk" if you are adding acids. Additionally- I used 2 tbls of grape seed oil in place of the butter.

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foodielr

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Reviewed: Sep. 23, 2009

Loved these!!! We couldn't stop eating them. I loved the taste and the texture. I have also made them using brown sugar and whole milk and they still come out perfect.

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Amy L.

Cooking Level: Expert

Home Town: Germfask, Michigan, USA

Living In: Barbeau, Michigan, USA

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Reviewed: Sep. 8, 2009

My family and I really liked this recipe, served with applesauce or maple syrup. I didn't have the time to get buttermilk, so mixed light sour cream with milk, and they still worked out. Hearty, tasty, and healthier than white-flour or boxed mix pancakes!

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gourmetmay

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Annapolis, Maryland, USA

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Reviewed: Aug. 30, 2009

The Best Pancakes. Hearty and dense. Goes great with the Buttermilk syrup from this site.

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JTRUMBORE

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Margate, Florida, USA

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Reviewed: Jun. 30, 2009

Very filling. I used whole wheat flour, and only two tablespoons of butter (all I had left). This recipe could definitely benefit from some salt, as it is just a touch bland, and a little cinnamon never hurt any pancake. A good place to start, though.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jun. 28, 2009

I am soooo impressed with these pancakes, they are delicious! I find that with most other oatmeal pancake recipes the batter becomes far too thick and difficult to form into thin pancakes. This recipe however was perfect; the batter was the perfect consistency and the pancakes turned out great. I tried substituting half the liquid with 7-up as I saw on a cooking show and it helped make them wonderfully fluffy! I will most definitely be making these again!

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kayla.rae

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Jun. 28, 2009

My batter was really runny, so I had to add more oats & ww pastry flour. Good. Even better with pecans & blueberries.

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Scotdog

Cooking Level: Intermediate

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Reviewed: May 15, 2009

My only change was using Old Fashioned Quaker oats (it's all I buy). These are excellent! Taste, texture, everything. I have no complaints nor would I make any changes. This is my new go to pancake recipe! Yum!

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Apr. 24, 2009

This recipe was a total surprise to me. I followed the directions and thought the mixture would be a total flop, as it appeared to be thick and on the dry side. However, the results were delicious. The pancakes themselves were very tasty and satisfying. With a dab of honey on top, I would rate these as one of my current favorites. I have not made anything with buttermilk in a while. I will make them again... and possibly again.

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Tom Timer

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Reviewed: Apr. 23, 2009

I used 1% Lactaid milk in place of the buttermilk, and margarine in place of the butter. I also changed the sugar to 1 tablespoon and used brown sugar as suggested here by other commenters. Wonderful, and so hearty! They aren't too fluffy, either, which is a pet peeve of mine when it comes to pancakes.

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Lizzie

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Reviewed: Mar. 2, 2009

I love these. My new favorite way to make pancakes. Very tasty and feels like more of a breakfast than just regular pancakes. I add about a tablespoon of brown sugar for a little sweetness. They do take a little longer to cook than regular pancakes so test one before you pull them off the griddle.

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CarolineMom

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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Reviewed: Oct. 19, 2008

Mmmmmmm...Delicious. I must say though that I did change a couple things. Only had old-fashioned oats, vegetable oil instead of butter, added a pinch of cinnamon, little extra baking powder, little brown sugar, and about 2 tbls. sour cream to skim milk since we had no buttermilk. Very yummy with blueberries. Thank you for a healthier alternative to regular pancakes.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 26, 2008

These were really disappointing. First off, that was WAY too much buttermilk. I had to add more flour. They were bland and had no taste. I will not make these again.

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mrscarter23

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Reviewed: Sep. 8, 2008

These pancakes were very very good! I did add 1/4 cup of ground flax seed for more fiber and 1 tsp. of cinnamon and 1/4 cup of brown sugar (omitted the white sugar). I tripled the recipe because I fed 4 people and my youngest som loves pancakes for leftovers.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Aug. 16, 2008

Great way to get the little ones to eat some oatmeal! I thought it had too much milk - next time will cut it down to at least 3/4 or maybe 2/3 cup, or 1/2 cup with another egg - to give them some more protein. Added some cinnamon and used about 1/8 cup sugar/Splenda mix, so they would not need so much syrup. Thanks for a wonderful idea for a nutritious breakfast.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Jul. 6, 2008

Hearty. I added a small amount of brown sugar, a few dashes of cinnamon and a teaspoon of ground flaxseed.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 7, 2008

I found this recipe here when I couldn't find my recipe for Oatmeal Pancakes. This recipe was...tasty but it seemed like there was something missing. It made seven medium pancakes which was just enough for my husband and two sons. The buttermilk was a nice touch (I soured whole milk with vinegar, as buttermilk is a little pricey for a one time use.) and I added a teaspoon of pumpkin pie spice and a 1/4 tsp. of salt. My husband mentioned that it would be more like apple cinnamon oatmeal with chopped apples, so I plan on adding some next time that have been tossed with a sugar/cinnamon mixture. I plan on working with this a couple more times to suit my family's tastes. Good base recipe.

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