Oatmeal Pancakes Recipe

Name: Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. all-purpose flour; 1/2 c. quick cooking oats; 3/4 c. buttermilk (powdered formula will work); 1/4 c. milk; 1 Tbsp. sugar; 2 Tbsp. vegetable oil; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 egg

Servings: persons

1/2 c. all-purpose flour
1/2 c. quick cooking oats
3/4 c. buttermilk (powdered formula will work)
1/4 c. milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg

1
Beat all ingredients in a medium bowl with a hand beater until smooth (for thinner pancakes, stir in 2 to 4 tablespoons additional milk).
2
Grease a heated griddle if necessary.
3
(To see if griddle is hot enough, sprinkle with a few drops of water; if bubbles skitter around, heat is just right.)
4
For each pancake, pour about 1/4 cup of batter onto the hot griddle.
5
Cook until pancakes are puffed and dry around edges.
6
Turn and cook other side until golden brown.

675

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: 1/2 c. all-purpose flour, 1/2 c. quick cooking oats, 3/4 c. buttermilk (powdered formula will work), 1/4 c. milk, 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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