Oatmeal Pancakes I

Oatmeal Pancakes I

47
Michele O'Sullivan 115

"Yummy... Serve with syrup or your favorite topping."

Ingredients 30 m {{adjustedServings}} servings 318 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • 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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Reviews 47

  1. 55 Ratings

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Rebecca A.
7/2/2007

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 juice), a little more if the batter sits very long. If we plan ahead, we let the oats soak in the buttermilk overnight in the fridge which makes the oats a little softer. Either way, this recipe is a winner.

PULLEYHEATHER
6/24/2007

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 other pancakes. Both tasted great, but I did like the pancakes with a little more milk in the batter better. Plus they were easier to spread out. Very yummy though, so just keep adding a little more milk until the batter is creamier.

sevenayn
9/27/2006

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