Oatmeal Pancakes Recipe (2024)

followed other suggestions--used almond milk, maybe 2T extra flour, regular oats. i use olive oil instead of melted butter in most recipes, works fine and easier. sautéed an apple in butter with brown sugar and cinnamon for top, with pecans. this was a keeper !!!!!! if you're not serving with a topping, you might want a bit more sugar in the mix. a nice change from regular pancakes.

I loved these. They came out tasty and fluffy. I had to add more flour though. Will definitely make again, maybe add blueberries next time.

I followed the recipe and thought they were very tasty. I topped them with strawberries and didn't find them dry. Next time I make them I think I'll adda dash of vanilla. I prepared the dry ingredients ahead to save time in the morning.

We thought these were just ok. I added blueberries and a little bit of vanilla to the batter. But we have much better CL pancake recipes so we'll stick with those.

These are good. I did make some changes just to tailor to what we like. Used 1/2 wheat and 1/2 white flour. Doubled cinnamon. Completely omitted the butter and sugar. Added 1/2 cup slivered almonds to the batter. Topped with 1/2c strawberries and 1.5T lite syrup warmed. I found they need the topping. But are really good like this. Definitely keeping this recipe and putting in our regular rotation.

These were quite good. I make mine a little different, increasing the cinnamon to a half teaspoon and decreasing the sugar slightly, and adding a quarter cup of chopped walnuts. My children love them.

This are SO easy and yummy! They are very filling. Our two 4 year old girls loved them!

Wow! great pancakes. My spouse and I were both very happy with this recipe. I did put a few pecans in the pancakes and chopped up a peach for the topping. Looking forward to making them again.

i liked the taste, but the came out too flat to be really a comfort food.

I thought these were really good and the kids loved them. I felt better about giving them pancakes with oatmeal and a little flour rather than all white flour. I used quick-cooking steel cut oats and it worked great. The batter seemed soupy, so I added flour. However, I discovered that it probably wasn't necessary because the oats will absorb a lot of the liquid and it won't stay soupy for long. I will definitely make these again and again.

I added one small banana to the batter. then topped with natural peanut butter & light maple syrup! so yummy! :) hope you all enjoy these as much as I do!

I thought these were pretty good. I also added a bit more flour and cinnamon. I also did not have buttermilk on hand so made the tbs/cup 2% milk substitution. I would have like just a bit more flavor so it will work well that next time I plan to sub the butter for applesauce. I will post how they turned out next time. So I did make these again today with a couple of healthier subs-applesauce for butter, almond milk for buttermilk and whole wheat flour. They tasted really good and were approved by my kids. I agree with the others that I had to add approximately 1/4 cup of flour to a double batch I made to thicken it up a bit.These are a bit denser than reg pancakes but have a great flavor that reminds me of an oatmeal cookie-I think it's great.

Everyone in the house LOVES this recipe! I substituted whole wheat flour instead of the white flour, and like another reviewer, added a little more flour to keep it from being overly-soupy. I also threw in some bananas and blueberries. Light, delicate and oh so tasty!

I have lived and traveled extensively in the USA and Canada and these are by far the best pancakes I have ever eaten. I did add 1/2 extra tablespoon of sugar but followed the recipe as written otherwise. These make you stop and examine the flavor on your palate, so pleasing- Enjoy!!

Maybe I'm crazy, but am I the only one who had to roughly triple the flour (i.e. I had to use at least 3/4c, when the recipe only calls for 1/4c). Before the extra flour, the batter was soup. After the added flour, they came out yummy, and my 3 year old has been eating the leftovers all week and loving them. So fine in the end, but recipe flaw?

These are my favorite pancakes, and with a 2 year old who is obsessed with pancakes, that says alot! I ususally don't have buttermilk on-hand, but substituting skim works just fine - they may be a little runnier than with buttermilk. Moist, easy, and healthy! Love love love them!

I doubled the cinnamon. The pancakes themselves were a little small, but they are delicious and hearty! Not a "normal" pancake, but a great breakfast addition! I am going to freeze them and pull them out to heat up for quick breakfast meals.

I topped them with syrup and it reminded me of crumb topping from apple crisp!

Finally a good pancake recipe that tastes good! I love the oatmeal taste. I also doubled the cinnamon.

These were great! I used whole wheat flour, added blueberries and a scoop of vanilla protein powder, and left out the butter. I had old fashioned oats so I pulsed them a few times in the processor and they worked just fine. This recipe allows for a lot of flexibility and substitutions.

Absolutely amazing! I make these all the time and miss them every time I'm back in school (dorms do not have a kitchen...sadness). Have subbed with whole wheat flour and also with just skim milk, though I think the skim milk made them a little too fragile and I had problems flipping. Served plain with fresh blueberries. Making some tomorrow morning!

I made a double batch of these so we could have leftovers - no such luck! I couldn't cook them fast enough! My two toddlers were eating them as quickly as I could cook them. To say that my family liked these would be an understatement! We'll definitely try these again, maybe next time with some blueberries or some shredded apple.

I was really happy to find this recipe as my friend had told me that she uses oatmeal in her pancakes. I used regular oats and used the magic bullet to grind them down. I also added in a 1/4 cup of ground flax or you can put in salba. I took away 1/4 cup of oats. I'm trying to get as much omega as I can and I find ground flax can subsitute up to a 1/4 cup of flour in any recipe. ( i always put some in my banana bread). Very happy with this recipe especially with fresh strawberries, banana and plain yogurt on top.

Excellent - I've made it twice now in 1 week. Subsitutions so far - half the butter, double the cinnamon and use whole wheat flour. I also sub the buttermilk for skim milk with the juice from one lemon, just because I don't keep buttermilk in my house - it would just go bad. Freezes well and extra healthy. Others commented that they were hard to flip - I have never had that problem. Once I made the batter then night before for a quick breafast in the morning.

This is a great recipe, but was stolen from the Flying Biscuit Cafe Cookbook (1998; p. 10). The ingredients are identical except for the amount of salt; the instructions are essentially the same except the original recipe calls for pre-soaking the oats in the buttermilk. Cooking Light needs to acknowledge their use.

This recipe is to die for. I've made many different recipes of oatmeal pancakes, and none of them can touch this one. My kids gobble them up faster than they do regular pancakes!

LOVE this recipe! I make these pancakes for me and my boyfriend atleast twice a week! Delicious and easy.

These pancakes are a good way to get some soluble fiber (oats) into your diet. I boosted the nutrition by adding 1/2 cup of canned pumkin, cutting the butter in half, and doubling the cinnamon. Make a double batch. The left overs are even better!

I wanted to thank Kathy Brown and to let her know that I LOVE this recipe and am addicted to it!!! I have made it at least 10 times and passed it on to many others. Now, I always make a double batch and freeze the extras (if there are any!) Pop in the toasted for breakfast on the go. I usually use whole wheat flour, less butter, more cinnamon, add chopped green apples and have substituted sour milk or Greek yogurt when I don't have the buttermilk. No need for syrup either. Amazing!!!! Thanks again!

This was great and so easy to make. We loved it as is but plan to add diced apples and walnuts next time.

Delightful taste and easy to make. We mightadd raisins the next time.

WOW.I am shocked by all the positive reviews. I agree with one of the reviews that these are more like oatmeal patties. I prefer cake like pancakes that are light and fluffy. These are the opposite, a real dud.

Great flavor and texture. Very filling.

A fabulous alternative to regular pancakes! My husband loved these. I was out of fresh fruit and topped mine with a dash of cinnamon when done and a slice of butter followed by warm lite maple syrup. Delicious. Check out my finished recipe here: http://thechefamy.blogspot.com

Yum! I left out the butter and didn't miss it. My whole family loved these pancakes, expecially the "bite" of the oats. I used Trader Joes quick cook steel cut oats. We had fruit (mango, papaya, and pineapple) and turkey sausage with the pancakes as a breakfast for dinner meal. I would suggest making small pancakes as they are kind of fragile when you're flipping them.

I saved half the batter for the next day; added 2 Tbl milk, topped them with banana slices. They were more fluffy than the first day and amazing!

Really interesting, soft moist pancakes. Not at all like "normal" buttermilk pancakes. I used 2% greek style yogurt and they turned out wonderful. I topped them with a warm apple-maple topping, and the whole family gobbled them up.

I didn't get 12 pancakes (ended up with 10, even though I measured every pancake out with a tablespoon). The real problem with this is that these pancakes were so awesome, I really am going to miss the extra two pancakes later!!! I recommend to ANYONE!

LOVED THEM! I followed the recipe exactly and they were perfect. I saved the leftovers and my husband and I fought over who got them. We shared. They were great warmed up as well. I will totally make them again!!!

My kids loved this recipe!

These had a good flavor, but were more like oatmeal "fritters" than pancakes. I used nonfat plain yogurt in place of the buttermilk and soaked regular oats for a few minutes before adding the butter and egg. I also bumped up the cinnamon to 1/2 tsp. as suggested by another reviewer. I normally love oats but don't know if I would make these again, unless I'm in the mood for "cookies" for breakfast.

I really liked the "crunch" of the oatmeal and the added nutrition. I did use regular rolled oats and added a tablespoon of flour to absorb more of the liquid. The cinnamon did not really come through in the taste test; I would recommend increasing the amount to your personal preference. An excellent everyday pancake recipe!

Excellent healthy choice for a whole wheat alternative. Better taste and very easy to put together. I've been making WW pancakes and everyone has 'adapted' to them but these were a huge taste hit.

I thought this was okay. The best part was the crispy outsides, which don't stay crispy for long, so these probably aren't good as make-ahead pancakes...maybe if I reheat them in the toaster.

I made these for my 3 year old for breakfast yesterday. I added blueberries to the batter. They came out a bit soggy {I was having problems keeping the temp of my pan consistent, so it was probably my fault} but it didn't seem to matter...my daughter ate 4 of them while I was standing at the stove making them! I call that a hit.

These pancakes were delicious!! As someone who thoroughly loves pancakes, these were a nice way to switch 'em up. They were really yummy with blueberries and a little syrup on top!

This is a great recipe! I was very skeptical looking at the batter, as it looks pretty funky. I didn't have any buttermilk on hand, so substituted with regular milk and lemon juice. The flavor and texture of the cooked pancakes was great! I also doubled the cinnamon and thought it was perfect with the added spice. Great heartier and healthier alternative to "regular" pancakes.

These were fantastic and will replace my junior league pancake recipe! Followed the recipe with no alterations and they came out perfect - my family loved them!

Wow! These are awesome. I made this recipe as is, except I doubled the amount of cinnamon because I like a little more spice. Everyone loved these and this is now the new "go-to" recipe. An added bonus is that the pancakes don't absorb a lot of syrup, so you don't need nearly as much.