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Golden Oat Pancakes

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


  • 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, room temperature, 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 Facts
2 pancakes: 270 calories, 13g fat (2g saturated fat), 80mg cholesterol, 498mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 8g protein.
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Average Rating:
  • homemadewithlove
    Sep 13, 2016

    Very good for Sunday am breakfast. Thinner batter than I'm used to. I put blueberries in ours.

  • Ham_Sammich
    Nov 22, 2015

    These pancakes were quick, easy and hearty - my picky eaters gobbled them up! Definitely a keeper!

  • jennt1981
    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.

  • angela32
    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 :)

  • debpenns
    Jul 31, 2015

    No comment left

  • deb9962
    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

  • sgronholz
    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!

  • shannondobos
    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.

  • LPHJKitchen
    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!

  • MarineMom_texas
    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.