I add bluberries to this batter and it makes these pancakes divine! My husband and 1 yr.old son love these!

Wanted a heartier/nuttier/stick to the ribs pancake. This was not to our liking. For our taste way too much oatmeal. Didn't cook well...undercooked even after leaving on til very golden brown.

I have made this recipe several times and my kids and I love it. I normally add some vanilla and cinnamon. I've also made it with whole wheat flour and it works well too. These pancakes are amazing with the sauteed apples recipe on this site also.

My kids love these and of course I do too. Easy way to add more fiber and protein to their breakfast. Thanks Fred

This was not an award winning recipe at my house. They were definately edible, but I don't think I really need to make them again. These pancakes will definately stick with you a lot longer than a regular pancake. They took quite a bit of syrup to make sweet. Again, not bad, just not us.

Delicious and filling. I used wheat flour to keep it healthy and it was very good. I also used butter with canola oil spread.

Very filling. Great with walnuts!

So yummy! Sort of like eating soft, airy oatmeal cookies with maple syrup. I used old fashioned oats, half whole wheat flour, and added some cinnamon, nutmeg and a healthy sploosh of vanilla. The cakes came out with a lovely, delicate flavor and a wonderful, chewy texture. I would eat these at least once a week if I could. The only downside is that these didn't meet my two-year old's definition of "pancake"--I think she was expecting the fluffy, melt-in-your-mouth variety.

really tasty and not too hard to make. I made these last weekend with my husband because we had no bread to have our French toast Sunday. I liked that the pancakes were very hearty!

I'm sorry to say that these pancakes were very bland, even though I added vanilla to the wet ingredients. Normally I add little to pancakes (just a light drizzling of syrup and maybe some fruit), but for these I had to practically smother the pancakes in syrup. The oatmeal was overpowering and I could barely taste the pecans. I would make these again, but the amount of oatmeal or sugar needs adjusting. NOTE: Just to clarify on some of the comments for this recipe--letting the batter sit for a while will thicken it rather quickly because the oatmeal will soak up the liquid. Don't let it sit too long, or if you do, add more milk so that the pancakes are not too dense and slab-like. Grinding some of the oatmeal might help too (that's what I did, and I had no problem with dense or weird-looking pancakes). Also, some reviews talk about using "wheat flour", but I think they mean whole wheat (wholemeal) flour? All-purpose flour is a wheat flour too, but it is a blended 'medium' flour, giving it a lower protein and gluten content than whole wheat. As such, ALL *wheat* flours (all-purpose, whole wheat, pastry flour, bread flour, etc.) contain gluten, but with different amounts.

Very good recipe. I added banana and blueberries, plus a dash of cinnamon and they turned out very good. Great texture too!!

I made these this morning for my husband's birthday and they were a hit! I sprinkled a few extra pecan pieces in the batter and it was the perfect consistency, not runny at all but not too thick either. It made seven five inch pancakes and we had two left over. (it's us and our two and a half year old twins) We ate them with sliced strawberries and maple syrup. Yum! I liked that they cooked all the way through, no problem. I usually have a problem with that when I make regular pancakes. They also held up well and didn't get soggy with syrup. Next time I may try finer pieces of pecan and oat flour for a lighter, less crunchy pancake and just to experiment with texture, but these were great as is!

Loved it! This recipe is a keeper, thanks.

I omitted the pecans, simply b/c of personal preference and I must say: I have never, ever been able to make a good pancake. This recipe is the first time I've made yummy pancakes. It was absolutely WONDERFUL. I prefer my pancakes w/very little extra...not even much syrup. I wanted a plain oatmeal pancake and I have to say that this is going to be my recipe from now on...IT'S PERFECT!

These were awesome! Even my picky 2 year old, who turns up his nose at oatmeal, ate an entire plate sized pancake! I didn't have any pecans, but I definately will try using those next time. We topped ours with butter and brown sugar. YUM! I want to experiment with nuts and dried fruits, but these are fabulous just as they are! Definately a keeper, thanks!! ***update: i've made these a couple times now and each time I have leftovers that my 2 year old snacks on...fabulous recipe:)

These are AMAZING. And very filling. I ate mine with honey and sliced strawberries. These pancakes also freeze well, so since I'm cooking for one, I cook the whole recipe, put a piece of wax paper between each pancake and stick them in the freezer in a ziploc bag. Toast them for a few minutes in the toaster oven and voila! A delicious breakfast on the run. I only made a few changes: I used wheat flour, added 1tsp each of vanilla and cinnamon and a dash of nutmeg. I used pecan chips because that's what I had, but definitely use chopped pecans if you have them for a more satisfying crunch. This recipe is basically the equivalent of frying leftover cooked oatmeal so if you prefer lighter pancakes but want that oatmeal flavor, try try subbing oatmeal flour in your regular pancake recipe (Oatmeal flour can be easily made by processing oatmeal in a blender or food processor. Like wheat flour, it has no gluten so mix 50/50 with all purpose flour.) I didn't have a problem with soupy ingredients at all because I let the batter sit for a few minutes after mixing. In fact, the mix was thick enough that I had to add more milk to the mix while I was cooking because it had thickened even MORE. These could use a bit more of a punch. As they are, without honey or syrup, they're a bit on the bland side. I think a small mashed banana or 1/4c of peanut butter would make these utterly perfect instead of very near perfect.

These pancakes were delicious. I even switched the butter for canola oil, and half of the flour for whole wheat flour. I used a 350 degree F griddle (exact griddle temp was not specified). I will definitely make these again!