Brown Sugar Oatmeal Pancakes Recipe

5 92 99
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 92 99
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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Alley User ID: 9254461 273340
Reviewed Sep. 22, 2017

"Okay, so I should start out by saying that I added a few things to this recipe. I made the recipe as listed, and then I added an extra glug of buttermilk, a capful of each almond and vanilla extract, and a very ripe banana. Also I didn’t want to wash my 1/3 cup so I eyeballed the brown sugar. I ended up leaving it in the mixing bowl to soften up the oats for Maybe 5-10 minutes while I started coffee and then threw that batter on a griddle, cooked those puppies up, and inhaled 3 while they were still warm and covered in smashed strawberries and blackberries. The recipe made 9 good-sized pancakes that were soft, fluffy, and tasted a little like banana bread. I’m sold."

MY REVIEW
Ham_Sammich User ID: 8473184 269160
Reviewed Jul. 8, 2017

"Loved these! Used skim milk lemon juice in place of the buttermilk and half of the brown sugar and these still turned out amazing! Hearty and slightly sweet, I cooked half the batch with blueberries and served the other half plain, topped with fresh berries!!! Definitely a new favorite!"

MY REVIEW
TerryH1387 User ID: 2222889 268772
Reviewed Jul. 1, 2017

"The name should have given it away but this makes a sweet pancake. Too sweet for me which I'm pretty sure is the first time I've ever said that! It is tasty though. I cooked on a low heat but the pancakes stuck to the nonstick griddle because of the high amount of sugar. If I made again I would reduce the sugar. On the flip side (see what I did there) you don't need much syrup or jam to top them."

MY REVIEW
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!!"

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