Oatmeal Pancakes I

Oatmeal Pancakes I

47 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Yummy... Serve with syrup or your favorite topping.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  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)

Rate This Recipe
Rebecca A.
31

Rebecca A.

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
27

PULLEYHEATHER

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
19

sevenayn

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

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 39.2 g
  • 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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