When I was a schoolteacher, these hearty pancakes--topped with my favorite syrup and fresh fruit--were the perfect energy booster for my hectic days. I still love their nutty flavor.
Recommended: Favorite Fall Pancake Recipes
- 1-1/2 cups quick-cooking oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 2 eggs, lightly beaten
- 2 tablespoons butter or margarine, melted
- 1/2 cup chopped pecans
- In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 14-16 pancakes.
Originally published as Pecan-Oatmeal Pancakes in Cookin' Up Country Breakfasts Cookbook 1994, p42
Reviews for Pecan-Oatmeal Pancakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 10, 2015
"These are my 'go to' pancakes for serving at our B&B. Adding fresh blueberries makes them even better!"
Reviewed Aug. 1, 2012
Reviewed Jan. 8, 2012
"If they weren't on the healthy side, these would not be worth eating. My family did not like these. I will not make these again."