Oatmeal Pancakes II

Oatmeal Pancakes II

570 Reviews 44 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
mom2hhh
Recipe by  mom2hhh

“I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
  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.

Share It

Reviews (570)

Rate This Recipe
lovestohost
288

lovestohost

I need to preface this review by stating emphatically I am a Bisquick pancake girl. It's what I grew up on, it's all I know. NOT ANY MORE!!! I love, love, love these pancakes! They are nice and fluffy and w/a great flavor and texture. I subbed whole wheat flour and Splenda brown sugar blend for the AP flour and sugar (and I only had old fashioned oats) w/amazing results. I also am not a big fan of buttermilk, so I used 1% "regular" milk. I am a home made pancake convert, and healthy ones, at that! THANK YOU for an awesome recipe (DH concurs). My only wish is that I'd had the ingredients to make home made butter & maple syrup to serve along with them.

The Picture Taker
186

The Picture Taker

I made these this morning before school. It was my first time making my own pancakes, and they were awesome! I made some slight modifications: I used skim milk instead of buttermilk and substituted two egg whites for one whole egg. I also added banana slices to the batter, and topped my finished pancakes with whipped cream, additional banana slices, and a generous sprinkling of wheat bran. Delicious! Probably better than the pancakes I've had at Bob Evans. Thank you for this recipe! UPDATE: I made these again today. Same modifications: skim milk, egg white. This time I also substituted whole wheat flour for white and added more chopped banana than last time. They turned out wonderfully! I love them even more now. Can't wait to eat them in the morning! Next time I'll add some semi-sweet mini chocolate chips!

LDYLVBGR
179

LDYLVBGR

These were pretty good, kids and husband liked them. I like the addition of the oatmeal. I doubled this recipe, blending the dry ingredients in the processor first, then the wet just to incorporate it. Next time I may add a touch less baking soda or add some brown sugar to hide the baking powder taste (there was a slight taste of it). *Update 1* I made these again with 1/2 tsp. baking soda and 2 Tbl brown sugar. They came out great! *Update 2* to this I've also added in 1/4 C. pecans, blended right in with everything else. Delish!

More Reviews

Similar Recipes

Pumpkin Pancakes
(1,720)

Pumpkin Pancakes

Strawberry Oatmeal Breakfast Smoothie
(633)

Strawberry Oatmeal Breakfast Smoothie

Wheat Germ Whole-Wheat Buttermilk Pancakes
(394)

Wheat Germ Whole-Wheat Buttermilk Pancakes

Whole Wheat, Oatmeal, and Banana Pancakes
(293)

Whole Wheat, Oatmeal, and Banana Pancakes

Slow Cooker Fruit, Nuts, and Spice Oatmeal
(113)

Slow Cooker Fruit, Nuts, and Spice Oatmeal

Pumpkin Oatmeal
(100)

Pumpkin Oatmeal

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Pancakes

>

next recipe:

Slow Cooker Fruit, Nuts, and Spice Oatmeal