Oatmeal Pancakes Recipe

Name: Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1/2 c. quick-cooking oatmeal; 3 Tbsp. powdered buttermilk; 1 c. water; 1 egg, beaten *; 1 Tbsp. sugar; 2 Tbsp. vegetable oil; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt

Servings: persons

1
Combine flour, oats, buttermilk powder, sugar, baking powder, soda and salt in mixing bowl and stir together.
2
Combine water, egg and oil; pour into dry mixture and beat smooth, but do not overbeat.
3
Heat griddle or frying pan to medium or medium-high. Grease pan with pastry brush and shortening.
4
For each pancake, pour 1/4 cup batter onto pan.
5
Cook pancakes until puffed (bubbled on top) and dry around edges.
6
Turn and cook on other side until golden brown.
7
Serve with applesauce or butter and syrup.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. flour, 1/2 c. quick-cooking oatmeal, 3 Tbsp. powdered buttermilk, 1 c. water, and more.

Yes, Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Pancakes

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