These tender, golden-brown pancakes have a nice texture from the oatmeal. Accompanied by a syrup of your choice on the side, they are a special breakfast treat.
Total TimePrep/Total Time: 30 min.
- 3/4 cup buttermilk
- 1/2 cup old-fashioned oats
- 1 egg
- 1/4 cup 2% milk
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Strawberry pancake syrup
- In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup.
Nutrition Facts4 pancakes (calculated without syrup): 423 calories, 20g fat (3g saturated fat), 112mg cholesterol, 663mg sodium, 50g carbohydrate (13g sugars, 3g fiber), 13g protein.
Originally published as Oatmeal Pancakes in Reminisce Extra May 2011
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