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Pancakes on the Go

Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. —Karen Ann Bland Gove, Kansas
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    about 9 pancakes


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup plus 2 tablespoons quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/3 cups buttermilk
  • 2 tablespoons canola oil


  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk and oil; gradually stir into dry ingredients and mix well.
  • Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Nutrition Facts
2 each: 269 calories, 8g fat (2g saturated fat), 45mg cholesterol, 450mg sodium, 42g carbohydrate (18g sugars, 3g fiber), 8g protein.

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