“Yummy... Serve with syrup or your favorite topping.” - by Michele O'Sullivan
Ingredients
Adjust Servings
Original recipe yields 5 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (5 total)
- Calories
- 318 cal
- 16%
- Fat
- 13.9 g
- 21%
- Carbs
- 39.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (45)
Rate This Recipe
"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..." See more 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
"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 ..." See morepancakes. 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."
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