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.
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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.
Reviews
Very good for Sunday am breakfast. Thinner batter than I'm used to. I put blueberries in ours.
These pancakes were quick, easy and hearty - my picky eaters gobbled them up! Definitely a keeper!
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.
Quite tasty! A nice change of pace to regular pancakes. I added a little vanilla, they almost tasted like an oatmeal cookie :)
No comment left
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
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!
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.
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!
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.