- 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
- 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
"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."