Golden Oat Pancakes
Total TimePrep/Total Time: 25 min.
- 1 cup old-fashioned oats
- 1-1/3 cups 2% milk
- 3/4 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
- In a small bowl, mix oats and milk; let stand 5 minutes. In a large bowl, whisk flour, baking powder, brown sugar and salt.
- Stir eggs and oil into oat mixture. Add to flour mixture; stir just until moistened.
- 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 freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through.
Nutrition Facts2 pancakes: 270 calories, 13g fat (2g saturated fat), 80mg cholesterol, 498mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 8g protein.
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Sep 13, 2016
Very good for Sunday am breakfast. Thinner batter than I'm used to. I put blueberries in ours.
Nov 22, 2015
These pancakes were quick, easy and hearty - my picky eaters gobbled them up! Definitely a keeper!
Aug 1, 2015
This "must know" pancake is one to add to your recipe box. Includes staple pantry ingredients, super simple, light and fluffy. I made them for my parents and little girls for breakfast this morning and we all were ready and fueled for the day. I will definitely make them again and maybe use whole wheat flour just because we usually use it.
Jul 31, 2015
Quite tasty! A nice change of pace to regular pancakes. I added a little vanilla, they almost tasted like an oatmeal cookie :)
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
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!
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.
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!
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.
Jul 21, 2015
These pancakes were eagerly gobbled up by my family! I didn't have any issues with then at all. I planned on putting some in the freezer for later, but there weren't enough leftover! Guess I'll need to double the recipe next time!