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Oatmeal Pancakes I

Oatmeal Pancakes I

Michele O'Sullivan

"Yummy... Serve with syrup or your favorite topping."
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30 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Read all reviews 48
  1. 57 Ratings

Most helpful positive review

After using another oatmeal pancake recipe for years, our family of ten has voted this one "AWESOME". The only change we made was to double the buttermilk (the cheap kind; 2% milk and lemon jui...

Most helpful critical review

My 7 and 5 year old boys liked them but everyone else felt they were heavy and plain tasting. If I make them again I will probably add cinnamon and raisins or blueberries. It would also be bet...

Most helpful
Most positive
Least positive

After using another oatmeal pancake recipe for years, our family of ten has voted this one "AWESOME". The only change we made was to double the buttermilk (the cheap kind; 2% milk and lemon jui...

These were good, but as reported by others, the batter is VERY thick! I made my first few pancakes with the "original" batter but then added milk until I liked the consistancy better to all my ...

These were delicious. I added vanilla, cinnamon, blueberries, flax seed, and a bit of sparkling water and have never had a tastier pancake.

I doubled this recipe to make extra for next week. My kids asked me to add chocolate chips this morning, that was the only change I made. This recipe is almost where it needs to be--it's just to...

From the dining room, they yell to the kitchen "these are REALLY good!" Using the advice of other reviewers, I up the milk 1/4c. They were perfect. I knew we would be out of syrup, so to the bat...

Recipe was excellent! We just had to change a few of the ingredients to suit us. We used soy instead of buttermilk. 4 T. of olive oil instead of butter & brown organic sugar instead of white.

The original recipe definitely needed improvement. I decreased the amount of oats and increased the amount of liquid. It took a while to acquire the correct proportions. But, after that they wer...

These were amazing. I used whole wheat flour instead of white. They were thick so I added some milk.

Very tasty but needs a bit more liquid to make consistency right. I added 1/3 C 2% Milk and they turned out great. Chocolate chips and pecans sprinkled in made them fabulous. They are like ha...

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