- 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. Yield: about 10 pancakes.
Reviews for Brown Sugar Oatmeal Pancakes
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"Delicious! I did swap out the all purpose flour for buckwheat flour and added a handful of pumpkin seeds, but otherwise made them as written. Definitely tasty enough to forgo the syrup, and very filling."
"The recipe only made 5 pancakes, which was just right for 3 people. They were very filling. They turned out a little dense and dry - I recommend adding more liquid as some others have suggested. Not too sweet, thankfully, because they needed maple syrup for moisture. I will probably look for another pancake recipe to try."
"My family made faces when I told them what I was making. Now, these are the only pancakes they want to have!"
"These are awesome!! Very filling, great tasting pancake. I did find that buttermilk made them almost too thick so I use 1 T lemon juice in 1 C of regular milk. Plan to try adding vanilla as some have suggested and maybe a few chocolate chips. Yum!"
"I make these about 2 times a week. They are delicious and very filling. I leave out the brown sugar and add a little more than 1/4 cup of Craisins and also add 1 teaspoon of vanilla. I have also made them with the brown sugar included, great this way too, but they do brown quicker. They are wonderful served with real Maple syrup!!!"