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Golden Oat Pancakes Recipe
Golden Oat Pancakes Recipe photo by Taste of Home

Golden Oat Pancakes Recipe

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4.5 11
Publisher Photo
My husband's face lights up when I serve these county-style flapjacks. Serve them with fresh fruit or syrup. —Raymonde Bourgeois, Swastika, Ontario
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 1 cup old-fashioned oats
  • 1-1/3 cups 2% milk
  • 2/3 cup all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3 tablespoons canola oil

Nutritional Facts

2 pancakes equals 270 calories, 13 g fat (2 g saturated fat), 80 mg cholesterol, 498 mg sodium, 30 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a small bowl, mix oats and milk; let stand 5 minutes. In a large bowl, whisk flour, baking powder, brown sugar and salt.
  2. Stir eggs and oil into oat mixture. Add to flour mixture; stir just until moistened.
  3. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until 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 two pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through.
    Yield: 10 pancakes.
Originally published as Golden Oat Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p197

Nutritional Facts

2 pancakes equals 270 calories, 13 g fat (2 g saturated fat), 80 mg cholesterol, 498 mg sodium, 30 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Golden Oat Pancakes

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 30, 2015

"These were very good and a nice change from regular pancakes. They were easy to make and I liked they are made with hands on ingredients"

MY REVIEW
Reviewed Jul. 29, 2015

"My husband and I really enjoyed these pancakes! The recipe is a nice change from "ordinary" pancake recipes and calls for ingredients I always have on hand. We topped ours with butter and pure maple syrup...yum! I will definitely be making them again!"

MY REVIEW
Reviewed Jul. 24, 2015

"Oatmeal and pancakes are two foods my kids will reliably eat for breakfast, so the combination in this recipe naturally made me want to try it. I was not disappointed!!! As another reviewer put it, these are a hearty pancake. That's not to say they are heavy or dense (mine were actually very fluffy and tender), but they just have that extra something I never knew I was looking for in a pancake! These will make my regular breakfast rotation for sure."

MY REVIEW
Reviewed Jul. 23, 2015

"These are great, hearty pancakes - perfect for school days. They are quick and easy to make. At first I was skeptical about the amount of baking powder as I though it was a lot. I went with it and the only change I made was using gluten-free all-purpose flour and oats. The pancakes fluffed up nicely but did fall a bit after cooking. The taste was great though - we topped with pure maple syrup and bananas!"

MY REVIEW
Reviewed Jul. 23, 2015

"I prepared these pancakes this morning and declare we have a winner. Both my husband and I devoured them. They are easy to prepare and the only change I made was to use Splenda in place of brown sugar because my husband cannot eat sugar. They were delicious. I was a little leery of the batter as it looked very thin but no worries. They fluffed up to a delicious pancake. We will be having these again and again. I highly recommend this recipe as a Volunteer Field Editor."

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