Brown Sugar Oatmeal Pancakes Recipe

5 89 96
Brown Sugar Oatmeal Pancakes Recipe
Brown Sugar Oatmeal Pancakes Recipe photo by Taste of Home
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Brown Sugar Oatmeal Pancakes Recipe

Read Reviews
5 89 96
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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Reviews forBrown Sugar Oatmeal Pancakes

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dschultz01 User ID: 1076910 267442
Reviewed May. 29, 2017

"I liked these, but mine came out kind of dry. Made the recipe exactly, except I doubled it. I may have put too much batter on the griddle for each one. It was very thick, so I should have added a little more buttermilk. Worth trying again though."

MY REVIEW
Osum User ID: 602610 261194
Reviewed Feb. 12, 2017

"Great recipe ! Will definitely make again"

MY REVIEW
Carolyn127 User ID: 8901940 259024
Reviewed Jan. 2, 2017

"Very good pancakes. Added about 2 Tablespoons of milk a little at a time. Slightly chewy because of the oatmeal, but tasty and sweet. Needed very little syrup on top. Pancakes we're light but very filling. Will process the oatmeal next time to see if I like them better. Will also add some vanilla next time for added flavor. Added blueberries to the mixture. Also used white wheat flour as that is what I had. Will use this recipe again."

MY REVIEW
judi User ID: 9012001 258978
Reviewed Jan. 1, 2017

"These p-cakes are a wonderful - grab and go - brkfast. I add walnuts and raisins & munch with my morning coffee."

MY REVIEW
helencw0306 User ID: 2112085 258753
Reviewed Dec. 28, 2016

"Just made these as directed except I added a mashed up banana and they were great! My three boys gobbled these up and wanted more."

MY REVIEW
Peapod0114 User ID: 7145890 257484
Reviewed Nov. 30, 2016

"These were a total surprise to me! When I read the ingredients it sounded like nothing I ever tried so I wanted to review it for sure. I was expecting them to be really sweet but they weren't at all. The batter was much thicker than I am used to but that was just fine. I didn't have whole wheat flour so I just used regular and I had no buttermilk so I used what I had in the fridge. The only thing I would edit about the directions for this recipe is you should have a cooking temp on there because I didn't realize that they should be cooked at a lower temp because of how thick and it seems a few others had that issue as well. If someone would like thinner pancakes they could easily just add more milk until the get the right consistency for them. Great recipe really nice job I will make it again for sure. Thanks for sharing!"

MY REVIEW
ljmh53 User ID: 4664187 253952
Reviewed Sep. 11, 2016

"I've made these many times now - they are hearty and tasty! I've begun adding a chopped apple and a handful of chopped walnuts to the batter - takes it up another notch. Because this batter is so thick, I cook them at a slightly lower temp on the griddle - otherwise they tend to get overly brown on the outside before the inside is done. I use buttermilk powder - stirring the powder in with the dry ingredients and using 1 cup of water with the other wet ingredients (egg and oil). As long as I have all of the ingredients on the counter, I make up several batches of the dry ingredients in zipper bags and store them in the refrigerator. Makes a really quick and easy meal any time of the day!!"

MY REVIEW
911granny User ID: 3396985 253381
Reviewed Aug. 30, 2016

"My husband and I try to eat healthy. When I saw this recipe (we love pancakes) I decided to make them, BUT I did make a few changes. I replaced the whole wheat flour with white whole wheat, which is not as bitter as whole wheat flour and the brown sugar with a Tablespoon of Agave syrup (which gave it a little more moisture). I also replaced the vegetable oil with the same amount of extra light olive oil and added 1 teaspoon of vanilla. The pancakes - YUM !!!!!!! You could also replace the brown sugar with a tablespoon of pure maple syrup which would give it a little more brown sugar taste. I never use whole wheat flour anymore, I strictly use the white whole wheat which can be used in recipes calling for whole wheat flour."

MY REVIEW
AMANDALEEANN User ID: 6377446 253150
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."

MY REVIEW
adamscook User ID: 7795459 246825
Reviewed Apr. 9, 2016

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

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