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Nutty Buttermilk Oat Pancakes

Total Time

Prep: 25 min. + standing


8 pancakes

—Joan Hallford, North Richland Hills, Texas


  • 1 cup quick-cooking oats
  • 1-1/4 cups buttermilk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons plus 1-1/2 teaspoons canola oil
  • 1 egg, lightly beaten
  • 1/3 cup finely chopped pecans


  1. In a large bowl, combine oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture. Add oil and egg. Fold in pecans. Let stand for 10 minutes.
  2. Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Nutrition Facts

2 each: 339 calories, 19g fat (3g saturated fat), 56mg cholesterol, 571mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 10g protein.

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