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Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. —Karen Ann Bland Gove, Kansas
Nutritional Facts 1 serving (2 each) equals 269 calories, 8 g fat (2 g saturated fat), 45 mg cholesterol, 450 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Pancakes on the Go in Quick Cooking March/April 1998, p31
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Reviewed on Sep. 22, 2011 by Mary Sunshine
These pancakes are amazing! We make a double batch and then freeze whatever leftovers there might be (they are just as good after freezing as when 'fresh'). The problem is we rarely have any left-overs.
Reviewed on Apr. 15, 2011 by lizzybeth_turner
These were delicious!!! I didn't have the quick oats and had to use rolled oats so they were a little "crunchy" but still delicious! I also didn't have the buttermilk and used the 1 T. lemon juice and the rest milk trick to make it.I am expecting and three hours later I'm still not hungry! I would say these did the job! I can't wait to make them again!
These were delicious!!! I didn't have the quick oats and had to use rolled oats so they were a little "crunchy" but still delicious! I also didn't have the buttermilk and used the 1 T. lemon juice and the rest milk trick to make it.
I am expecting and three hours later I'm still not hungry! I would say these did the job! I can't wait to make them again!
Reviewed on Jan. 10, 2011 by tomi moore
I happened upon this recipe as I was looking for quick, simple breakfasts for our home school mornings.The idea of a pancake that is full of whole grains and not dry and crumbly is always appealing. I made a small test batch and decided that it needed 1/4-1/2 cups more flour OR less milk. the batter was too runny the way it was written and the pancakes didn't cook up properly. it tasted even better when we added 1 tsp. vanilla, 1/4 tsp. nutmeg and 1/2 tsp. cinnamon to the batter. when cooking, i found that flipping them past the stage of a few bubbles helped it to be done through and through.overall, very tasty and we will make this recipe again!
I happened upon this recipe as I was looking for quick, simple breakfasts for our home school mornings.
The idea of a pancake that is full of whole grains and not dry and crumbly is always appealing. I made a small test batch and decided that it needed 1/4-1/2 cups more flour OR less milk. the batter was too runny the way it was written and the pancakes didn't cook up properly. it tasted even better when we added 1 tsp. vanilla, 1/4 tsp. nutmeg and 1/2 tsp. cinnamon to the batter. when cooking, i found that flipping them past the stage of a few bubbles helped it to be done through and through.
overall, very tasty and we will make this recipe again!
Reviewed on Jul. 02, 2010 by mrsoak
A nice hearty pancake that you can hold in your hand. Sweetened batter means no syrup necessary. These are often requested in my house. "Got any of those Travel Waffles?"
Reviewed on Feb. 24, 2010 by bjq
These are delicious pancakes that don't need syrup added on top. They are a thick, hearty pancake that you can hold in your hand and eat them on your way out the door in the morning. It's been a family favorite recipe for years.
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