Brown Sugar Oatmeal Pancakes Recipe
- 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.
2 each: 263 calories, 8g fat (1g saturated fat), 44mg cholesterol, 433mg sodium, 42g carbohydrate (17g sugars, 3g fiber), 7g protein.
Reviews for Brown Sugar Oatmeal Pancakes
"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."
"Great recipe ! Will definitely make again"
"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."
"These p-cakes are a wonderful - grab and go - brkfast. I add walnuts and raisins & munch with my morning coffee."
"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."
"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!"
"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 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."
"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."
"These were wonderful! Light and fluffy, but still filling. Great tasting!"
"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!"
"I added a banana. So tasty"
"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!"
"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."
"Made these for breakfast this morning. Big hit! Nicely sweet, just used a little syrup. Doubled the recipe and got 13 pancakes."
"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."
"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!!!"
"Wow these are amazing! Sweet enough on their own that syrup is unnecessary. I like them with applesauce. My 18-month old is a pancake nut and he loved these. This recipe is definitely going in my recipe book!"
"Very Good Flavor and Texture!"
"Excellent, will make again. I doubled the recipe and it made exactly 10 pancakes with 1/3 cup of batter each. These are a hearty, stick-to-your-ribs kind of pancake because of the oatmeal..."
"Love this recipe. I place all the dry ingredients in an airtight container with the instructions for preparation taped to the outside of the container. Just add the wet ingredients and you have your own 'prepared' pancake mix. Makes for a quicker preparation when my family comes for weekend visits!"
"My family loves this recipe, and these fill my kids up faster than traditional pancakes. My kids still insist on syrup, but they are sweet enough to have them plain. I like them with unsweetened applesauce!"
"Great! Just read the recipe and threw them together. Delicious. No syrup necessary."
"Fantastic! I added 1/2 tsp each of cinnamon, vanilla, and baking powder. And used melted butter instead of oil. They taste like oatmeal cookies! I got 8 small pancakes out of it and my husband and I ate them all. No need for syrup!"
"This is my "go to" pancake recipe - Wednesday morning is "pancake day" at our house!"
"MMM! Very, very good. The taste reminded me of doughnut. The mixture made me seven/eight pancakes. I hope'd they'd be filling with the oats, but two didn't seem enough... though I did stop at two... I could have ganneted the whole lot. Super."
"Delicious. My mom doubles the recipe and makes these for my kids - they love them! They request them for dinner frequently."
"My kids have texture issues, so we grind down the oats to a flour and they love this recipe. A new family favorite."
"My husband is not a pancake lover, but it has now changed after I tried this recipe. I make a batch of these every weekend, and he eats them through the week for breakfast. I love the fact they have oatmeal. I add blueberries for him. Dee-licious!"
"This is a keeper! It not only went in my online recipe box at TOH but on a 3x5 card into my real recipe box. I didn't have buttermilk so used low-fat milk with lemon juice and just a pinch of salt since I'm cutting back on salt. I like to make pancakes and freeze them so I have a quick breakfast already ready to eat. I ended up eating three of these before I got them all made. If you need a quick breakfast, freeze these individually. Take one out, put in a bowl, put yogurt on it and frozen fruit and walnuts or pecans, cover and put in fridge. Next morning it's ready to eat. Sprinkle cinnamon on it! Thanks for sharing your recipe! Its good and is high in fiber also!"
"This was excellent! I substituted 1/2 of the brown sugar with Splenda to lower the sugar content, added a little less than 1/2 t. salt, and they tasted great! Very filling. My batch made 11 4-inch pancakes, which were plenty. Plus, since it didn't make too many, I wasn't standing over the stove too long. Will definitely make again. Thank you for the healthier breakfast food!"
"YUM! Loved them! I followed the recipe exactly other than the buttermilk. I used a cup of milk soured w/ 1 tablespoon vinegar. The recipe only made 6 pancakes plus one tiny pancake, but they are very filling."
"THE best pancake EVER! And I don't(didn't) like pancakes. I followed the recipe exactly then added cinnamon at the last minute. No syrup necessary! Delicious!"
"These are delicious! Definitely my go-to pancake recipe!"
"These are soooo good. I have made them 4 or 5 times since finding the recipe. Can't wait to try them with warmed apples slices this fall. This recipe is a "keeper"."
"These were delicious! The batter was very thick and only made 8 - 1/3 cup pancakes for me. My daughter, who normal doesn't like pancakes, ate these all up!!"
"These were the perfect addition to our "breakfast for dinner" meal. They have a bit of a dry texture but soak up the syrup well and become moist. A homemade chocolate sauce or something similar would be divine over the top to pair with the brown sugar and oatmeal flavor. I might try that the next time!"
"Absolutely delicious. I have tried many pancakes from these recipes and I love all of them. Cant really choose just one favorite"
"nice wholesome taste and texture, but a little too sweet for my taste."
"Very delicious, tasted like doughnuts and were very sweet. Imwould modifynthe recipe to make it more diabetic friendly. I added vanilla, cinnamon and poudre douce which probably gave it moremof the dessert flavour. No syrup required! Yummy!"
"We loved these pancakes! I'm trying to rate this as a five-star, but can't see the stars, so not sure if it's working. I doubled the recipe, because I thought it wouldn't so I could have leftovers for breakfast before school, but didn't have much left, they were so good! I also put in some sliced almonds and a little cinnamon."
"These were great. I didn't use as much brown sugar as I thought they might be too sweet. Next time I will use the right amount. My husband thought they were great. I think this will become our new go to recipe for pancakes."
"Very Good. I even tried baking them like cookies in the oven. Yum!"
"I would like to add that i aslo used "jemimie"'s idea with the Bannana, Sliced in thirds lengthwise then shaved slices off to curl across the top. these were absolutely fabulous pancakes."
"These were delicious. Very filling. If I had made each pancake 3" or 4", then I might have gotten 10 pancakes, but I did not. I had some big ones for me and little ones for the my kids. I added a tablespoon of melted butter in place of one tablespoon of oil, but it probably wasn't necessary. I also added a heaping 1/2 teaspoon of cinnamon and was really glad I did. Wonderful."
"I made these for breakfast last Saturday and they were a hit. They are quite heavy and really soak up the syrup. I think next time I'll try heating up some frozen berries to put over them to cut a little bit on the calories."
"Added cinnamon & nutmeg like others. A little water because batter was so thick too. But it is nice to eat a substantial pancake and not one that is tasteless. Have made it twice. So hearty and good!"
"Substituted 3/4 c low fat vanilla yogurt and a little over 1/4 c milk for the buttermilk. Tasted fantastic and needed no syrup. Served with a dollop of whipped cream and the kids went wild. Definitely will be our new go-to pancake recipe!"
"Also, since these are so flavorful on their own, I used sliced bananas as the only topping. Yummy! Hubby liked his with Greek yogurt."
"Made these this morning-awesome! Best pancakes I think I've ever had. The recipe says it makes 10, but that must be 10 really small pancakes. I made the recipe and a half and got eight 6 to 8 inch pancakes. I did throw in a handful of walnuts also which added a nice texture to an already delicious pancake. Also, I didn't have quick cooking oatmeal, just the regular, and the substitution was fine. Highly recommend these pancakes, and thanks for sharing this recipe."
"Very good but too many unnecessary ingredients. I'll continue using my moms recipe.....leftover oatmeal from breakfast, an egg, a little flour and enough milk to make a batter. Unbelievably light & served with hot, brown sugar syrup."
"Very good version of pancakes. I have made these a couple times. Love them.Also like to add some cinnamon and spices like that!"
"Delicious! And for those who are concerned about the salt ,,, the ratio of salt to amont of flour and oats is perfect."
"Good. Used pumkpkin spice Country Crock spread on top. No need for syrup. Thought they would be good as an egg sandwich w/ fried egg between two pancakes."
"For the 2 of us old folks this recipe is too much because it is so filling, so next time I will halve the ingredients. I forgot the salt, but we didn't miss it! Very good!"
"These are very, very similar to the Hearty Oatmeal Pancakes also found on this site. I love them both!"
"In spite of no buttermilk - used Greek unflavored yogurt - so doubled the milk and added cinnamon, the 7 pancakes turned out to be delicious. This recipe is a keeper and will be repeated. Thanks for sharing, Sharon!"
"I was just wondering what would happen as another lady thought it was too much. I am going to try this recepie anyway."
"These are very good! Happylady 13 and Avilda-you should not be worried about that little bit of salt! If you leave out the salt the only effect on the recipe would be that it wouldn't taste as good! I can't believe that you don't use any salt at all and that 1/2 would be that bad for you!!!"
"what would happen if you cut the salt?"
"Awesome! Pancakes are an all-time fav here at our house. These are more wholesome and healthier than the kind I usually make! Thank you for sharing this fantastic recipe!"
"I am concerned with the amount of sodium."
"Absolutely delicious! Will definitely be making them alot more!"
"We were just sad this didn't make more! I would not call this 5 servings. It was just barely enough for the 3 of us and my son is only 5!"
"These are a delicious alternative to regular pancakes. I make them all the time."
"A new fav in our house. I used only wheat flour and also added cinnamon and nutmegMy husband absolutely loves them.."
"This will become my new go-to pancake recipe! I loved the taste and they don't get so soggy from the syrup! I did use only white flour (instead of the whole wheat) and I found we needed to add a little more buttermilk to make the batter the right consistency. Excellent recipe! Thanks!"
"These pancakes are so delicious and filling. I added two ripe bananas, cinnamon and nutmeg, which eliminated the need for syrup. This will be my go to recipe from now on. Thank you!"
"Very easy to make! Used whole milk instead of buttermilk cause it's what I had on hand. Added A tsp of cinnamon and some freshly grated nutmeg as well. They are very filling and tasty!"
"I made four Taste of Home pancake recipes recently, and I like this one the best. When I make them next time, I'll probably add some more buttermilk. Otherwise, they were great, hearty pancakes. You would never know there is wheat flour in them."
"I added cinnamon to these pancakes and they were yummy. More filling than regular pancakes.Lexkygirl"
"They are a lot more filling than buttermilk pancakes. You don't eat as many."
"THESE ARE WELL WORTH TRYING. YOU WON'T REGRET IT. I USED ONE CUP OF ALL-PURPOSE FLOUR, BECAUSE I DIDN'T HAVE ANY WHEAT. THEY WERE SIMPLY DELICIOUS."