Brown Sugar Oatmeal Pancakes Recipe
Brown Sugar Oatmeal Pancakes Recipe photo by Taste of Home
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Brown Sugar Oatmeal Pancakes Recipe

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My family absolutely loves these pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like the pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings


  • 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 large egg
  • 2 tablespoons vegetable oil
  • 1 cup buttermilk

Nutritional Facts

263 calories: 2 each, 8g fat (1g saturated fat), 44mg cholesterol, 433mg sodium, 42g carbohydrate (17g sugars, 3g fiber), 7g protein .


  1. 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.
  2. 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.
  3. 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.
Originally published as Brown Sugar Oatmeal Pancakes in Country August/September 1991, p49

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Reviewed Aug. 25, 2016

"I am not a fan of pancakes, so used this to make waffles. They were very good, I loved the texture and hint of brown sugar taste! Great for a change.

I keep dried buttermilk on hand, but after reading another review, thought I would add that you can also use 1T. vinegar plus enough milk to make 1 cup as a buttermilk substitute.
I usually make a large batch of waffles, then re-heat in the toaster, but for some reason, these seemed a bit dry when I re-heated them. You probably would not have the same problem with pancakes."

Reviewed Apr. 9, 2016

"These were wonderful! Light and fluffy, but still filling. Great tasting!"

Reviewed Apr. 6, 2016

"I made these last night for dinner with eggs and ham. They were the lightest and most flavorful pancakes I've ever seen. The wonderful nutty sweet flavor is sadly hidden when you add the syrup (although you don't need much) and butter.

I got 7 pancakes from the recipe using the 1/3 c. measure. I didn't have wheat flour so made them with 1 c. all-purpose flour and it worked fine. I read a review about the cakes being dry. That is my thought on using wheat flour. I have never made anything with it that hasn't turned out terrible dry so I'm wondering if her cakes were dry from the wheat flour and not the oatmeal.
Here is something I tried for the first time and I was amazed. I never buy buttermilk so was reading the other day to see if my method of adding 1 T. lemon juice to 1 c. of milk is a close substitute. The article said that it is fine but sometimes will give off the taste of the lemon. They suggested the closest sub to buttermilk is to add 1-1/2 tsp. cream of tartar to the dry ingredients for very cup of milk. They said it is very hard to find any differences in using that compared to products made with buttermilk. Maybe that's why they were so light they nearly floated off the plate!"

Reviewed Jan. 9, 2016

"I added a banana. So tasty"

Reviewed Nov. 21, 2015 Edited Dec. 14, 2015

"These were good and I love the idea of putting oatmeal and whole wheat flour into pancakes to make them healthier and keep the kids fuller longer. I thought the oatmeal seemed a little dry in them, so next time I might add a little more milk and let them sit a few minutes before cooking them. Update- I have found that if I let the batter sit for a few minutes before making them that the oatmeal is no longer dry in the pancakes and they are perfect! Also, the leftovers make excellent sandwiches with ham and swiss cheese!"

Reviewed Sep. 19, 2015

"These have the perfect combination of sweetness! I love how it uses whole wheat and oatmeal. I'm always trying to find new ways to eat whole grains and I love these pancakes as a way to do so."

Reviewed Sep. 7, 2015

"Made these for breakfast this morning. Big hit! Nicely sweet, just used a little syrup. Doubled the recipe and got 13 pancakes."

Reviewed Aug. 31, 2015

"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. :)"

Reviewed Aug. 30, 2015

"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."

Reviewed Aug. 27, 2015

"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."

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