recipe reviews for:

Pancakes on the Go

“Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. --Karen Ann Bland Gove, Kansas”

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Reviewed: Aug. 28, 2009

These are my new fav! Never again will I use Bisquick! I had to use regular flour, 2% milk, and old fashioned oats and they came out great. The oats are a great idea (used a little less ~8 tbs). Really filling and the brown sugar adds awesome flavor. Thank-you!

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Angie:P

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Reviewed: Jan. 30, 2009

These are so good and it's a easy way toget my 20 month old to eat oatmeal! Plus he can run around with them and there is no worries about a sticky mess!! The only change I made was melted butter instead of oil and I didn't have buttermilk so we just used milkand a TBS of vinegar.

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Julia

Cooking Level: Intermediate

Home Town: Hamilton, Montana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Dec. 29, 2007

Whole grain goodness with a light texture! I followed the recipe as stated, except that I used skim milk and whole oats since it was all I had on hand.

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ROSEB1

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Sep. 16, 2007

These weren't the fluffy, light pancakes that I prefer; I probably won't make these again just because they weren't to my preference.

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221BBAKERSTREET

Cooking Level: Expert

Home Town: Frostburg, Maryland, USA

Living In: Berryville, Virginia, USA

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Reviewed: Sep. 9, 2007

i really loved this recipe! had to use soy for milk due to allergies, still perfect, best part was i baked them at 350 for about 20 minuets or so spread on a cookie sheet, saves time have 3 toddlers all a yaer apart, less fat too, anyway, great recipe will use all the time!

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spicy stephy

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Abilene, Texas, USA

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Reviewed: Apr. 22, 2007

i really, really liked these pancakes, as did my husband and 4 year old son. i appreciate that they are whole grain but not at all heavy. in fact, you can't even distinguish the oatmeal in there (i used quick oats.) the sweetness is great because they don't need syrup, so i can eat them while i'm standing at the stove making the second batch. even the batch i burnt tasted good! this is will be a weekend favorite from now on. yay!!

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JNJSCOOK

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 21, 2007

The taste of oats was absolutely overwhelming and mixed very awkwardly with the sweetness. The batter was also difficult to cook due to it's thickness. I might try these again, but only with normal sugar, less oats and more milk; the tastes in the recepie really didn't mix.

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Eeva K.

Cooking Level: Intermediate

Home Town: Lavia, Satakunta, Finland

Living In: Turku, Varsinais-Suomi, Finland

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Reviewed: Mar. 18, 2007

These pancakes taste really good. I like the use of oats and whole wheat flour, it makes for a healthier version of regular pancakes. It is also a good consistancy where you cant tell that there are oats in there.

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Ashley B.

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2007

This was wonderful! My husband saw me add the oatmeal and was not happy but when he tried them he said they were the best he ever had - he just couldn't believe it.

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CRJT

Cooking Level: Beginning

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Feb. 3, 2007

Super easy, delicious and filling! I added cinnamon

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Danilee

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Reviewed: Jan. 21, 2007

made exactly as stated - well, except I had no buttermilk so used milk and vinegar. 7 people at the breakfast table. We all loved them!

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SDELEHANTY

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Reviewed: Dec. 16, 2006

I only have olf-fashioned oats and they worked fine. I used whole wheat pastry flour and might cut out the white next time. They were very light- textured, due to the buttermilk. Easy to make, too. I cut the sugar in half because I still wanted to use maple syrup. My 4-year old loved these and ate 4 mini ones!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2006

These pancakes are very light with a great wholesome texture due to the oatmeal. My husband does not typically care for pancakes but today he had seconds. I think that I will add a teaspoon or two of cinnamon the next time I make these as it will pair well with the brown sugar.

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Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 12, 2006

I JUST made these this morning and am so happy with them! - My son, who is "Mr. Picky" Loved them! I am quite surprised. I like them too. I would like a little more sugar but I have a big thing for sugar at times so it's probably just "me". I am definetely going to keep this recipe and use it again in the near future! Also, I followed the recipe ALMOST exactly, but I only had 1 cup of buttermilk and had to use regular 2% milk for the rest. Thanks Karen Ann, great Recipe!!

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DANIALSMOM

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Lomita, California, USA

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Reviewed: Oct. 25, 2006

This is a very yummy pancake! I had some problems getting it thick enough, but I think that was due to using reconstituted buttermilk and not enough flour to compensate for the water I had to add. However, I doubled the recipe easily and added a little more of each flour. My kids raved over it! It has just the right amount of sweet and fluffy texture. This is going to quickly become a family favorite.

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