- 1/2 cup plus 2 tablespoons quick-cooking oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup packed brown sugar
- 1 egg
- 2 tablespoons vegetable oil
- 1 cup buttermilk
- In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
- Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
- Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: about 10 pancakes.
Reviews for Brown Sugar Oatmeal Pancakes
Sort By :
"This was a hit at my house and very easy to make. I didn't have the wheat flour handy so I used more of the regular flour. I see you are able to freeze and reheat. I was hoping to make the silver dollar version of this for a ladies brunch I'm having. To save time, was wondering if I can make them all the night before, cool and freeze them and then use the reheating instructions. Would love to hear from someone who has tried to reheat and how they measured up. :)"
"Delicious! My husband was a skeptic with the oatmeal in the batter but was quickly won over. They are very filling and need only a small bit of syrup."
"Great recipe. I added vanilla to the batter and pulsed the oats a bit in the food processor before adding to the rest of the dry ingredients. I will definitely make these again."
"I run the oats through my magic bullet so it is more of an oat flour."
"Super delicious! The only thing was I found was they burned really quickly. Didn't impact the flavour at all though. Served them with fresh made Strawberry Syrup from this site."