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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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 7, 2008

I tried it without much expectation and It was fabulous. I will never make regular pancakes again !!! Thx for this great recipe. I made those again this morning and added a pinch of cinnamon to the batter as a reviewer suggested and it was even more delicious. This recipe really is a keeper !

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: Apr. 13, 2008

Amazing - I wouldn't change a thing. I'm from the south and these are exactly the same as our favorite restaurant if not better! Everyone should try this recipe! Just be sure to give them a good coating of the breading!

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kristi b.

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Reviewed: Mar. 28, 2008

This recipe was okay. It was a bit weird to me to have lumpy oats in my pancakes. It would be better if the oats were ground up, perhaps. I also thought the batter was a bit thin. I prefer thick, fluffy pancakes rather than thin ones. I definitely think that the recipe Oatmeal Pancakes II is WAY better if you want oats in your pancakes. Oh, but one good thing I'll say about this recipes is that it is VERY easy to make.

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ERIDQUA

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: Mar. 23, 2008

With Diabetes in the household and a gastric bypass - I'm looking for complex carb turnarounds of solid favorites. Like others, I used a stone ground whole wheat flour, 1/4 teaspoon salt - and more sugar -- except that we are a splenda household these days - so I substituted straight splenda for the white sugar (2 Tablespoons) and 1 1/2 teaspoons of the splenda brown sugar blend. (equivelent of 1 Tablespoon of regular br. sugar) I also added a half dead banana that was in need of a purpose. With the addition of the banana - I quickly discovered that it needed a serious boost in leavening -- and added a half teaspoon of baking powder as well as the soda already in the recipe. We like our pancakes light and fluffy. This did the trick. Topped with some sugar free syrup - and Log Cabin seems to have the best flavor - it was a healthy makeover. Also, I recommend to everyone - keep buttermilk in the house. When it's called for, even sour milk doesn't quite give the recipe the same kick.

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LVANDERVORT

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Cleveland, Minnesota, USA

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Reviewed: Feb. 23, 2008

these turn out extremely light and fluffy and are excellent! i usually modify the recipe for 2, and it works wonderfully!

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emilymaria518

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

great recipe----I tried it today using 1% milk and it turned out fine----great for a cold winter day :)

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pumpkinpussycat

Cooking Level: Professional

Home Town: St. Marys, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 19, 2008

I loved this recipe!! i substituted whole flour for the all-purpose flour and fat-free milk because i didn't have any buttermilk & instead of adding 1 tsp sugar i added 1 tbls and i also added a tbls of brown sugar. I put in 1/4 salt and 1 tsp cinnamon and 1 whole mashed banana, it was delicious my whole family loved it! i also sprinkled a few raisins in too =]

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Cookie monster

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

This gets 4 stars with the changes that I made. The changes I made were: used whole wheat flour instead of all-purpose, added cinnamon, added walnuts and added about a 1/4 tsp of salt. This was a very nutty, hearty, and delicious pancake but don't forget to add the salt to help bring out all the flavors otherwise it will be a very plain and boring pancake.

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everydaycook

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

These pancakes were really delightful. I used wheat flour instead of all-purpose, and they still turned out great. We ate them with butter and preserves - yum. My husband (who doesn't really like pancakes) asked me to make these again before we were even finished with the meal :D *After many months of enjoying these, I think the best feature is how tasty they are without being sweet, which is my husband's complaint with most other pancakes...

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Nicole Elhardt

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Sep. 16, 2007

If I could rate this recipe higher, I would ! They were so tasty! My DH and I made these for breakfast for our family this morning and the end result was so good. We doubled the recipe and it made 11 pancakes (using 1/3 cup as a measuring tool). The only thing we changes was to use whole milk instead of buttermilk (we didn't have any on hand); we used 2 Tbsp of sugar and about 1/2 tsp salt. My DH suggested that next time we should use brown sugar for added flavour, and I agree. I also think that a bit of cinnamon would go a long way in this recipe. For an added twist, I expect that I will also add some mashed banana or raisins at some point when I make these again as I expect they will become a regular occurrence in our house. Thanks for a great recipe!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 15, 2007

These pancakes had a nice light and fluffy texture. I like recipes that use buttermilk. The oats were a nice touch too. I used a little less butter. Easy to make!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2007

I made these pancakes substituting one pack of the Weight Control instant oatmeal in maple & brown sugar, eliminated the sugar, used 2% milk, and reduced to just two tablespoons of melted butter. The batter was thin at first but thickened nicely after resting for about 10 minutes. The pancakes were delicious! Moist, fluffy, and with a wonderful oatmeal flavor. Next time I think I will add 1/4 tsp of salt to balance the flavors, but overall this recipe's a keeper.

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BRENDLES

Cooking Level: Expert

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Reviewed: Jul. 24, 2007

Perfect! My kids did not even notice the oatmeal. This is a good way to help keep your heart healthy.

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Lori C Sims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

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Reviewed: Jun. 3, 2007

I give them a five star because I used skim milk instead of buttermilk and at first the batter was very thin, but the pancakes turned out so fluffy! If they are fluffy with skim milk imagine what they'd be with buttermilk or whole milk. I added mashed banana to the batter and it was good, but I think I'll just have it was cut up banana on top. This is a keeper.

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