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Pecan-Oatmeal Pancakes

When I was a schoolteacher, these hearty pancakes--topped with my favorite syrup and fresh fruit--were the perfect energy booster for my hectic days. I still love their nutty flavor.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    15 pancakes


  • 1-1/2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • 2 large eggs, room temperature, lightly beaten
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup chopped pecans


  • In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts
3 each: 402 calories, 19g fat (6g saturated fat), 107mg cholesterol, 389mg sodium, 45g carbohydrate (10g sugars, 4g fiber), 12g protein.

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Average Rating:
  • pwatts
    Sep 10, 2015

    These are my 'go to' pancakes for serving at our B&B. Adding fresh blueberries makes them even better!

  • Emily.A
    Aug 1, 2012


  • Zuke32j
    Jan 8, 2012

    If they weren't on the healthy side, these would not be worth eating. My family did not like these. I will not make these again.