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Oatmeal Pancakes Recipe

"This recipe yields just a short stack of oat pancakes that's perfect for one or two," reports Florence Groves of Vancouver, Washington. "When we used to travel in our motor home, I'd measure out the dry ingredients for individual batches in resealable bags, then just combine with an egg, buttermilk and butter for a quick meal."

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Oatmeal Pancakes Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

3/4 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1 egg
1 cup buttermilk
3 tablespoons butter, melted

Directions

In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 7 pancakes.

Nutritional Facts 1 serving (3 each) equals 471 calories, 23 g fat (12 g saturated fat), 157 mg cholesterol, 650 mg sodium, 51 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Oatmeal Pancakes in Taste of Home December/January 2002, p11

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Reviewed on Jan. 12, 2012 by Steph Brown

Nice change from the every day pancake recipe. I did add a little more flour to mine (about 1/4 cup), they weren't setting up all the way. Maybe because I used whole wheat flour? Very good recipe though, will definitely make again!

Reviewed on Jul. 28, 2011 by lcheidorn@windstream.net

This recipe is almost identical to one that my mom makes except the yield is smaller. They have a nice chewy texture from the oatmeal and go great with all kinds of fruit syrups.