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Buttermilk-Oatmeal Pancakes

Recipe courtesy EatingWell.com

Rated: 5 stars out of 5Rate itRead users' reviews (10)

  • Cook Time:

    20 min

  • Level:

    Easy

  • Yield:

    6 servings, 2 pancakes each

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Times:

Prep
35 min
Inactive Prep
--
Cook
20 min
Total:
55 min
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Ingredients

  • 2 1/2 cups buttermilk
  • 3/4 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup toasted wheat germ
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons canola oil, divided
  • Maple syrup (optional)

Directions

Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.

Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.

Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.

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Read more Comments & Reviews (10)

Comments & Reviews

  • recipe Buttermilk-Oatmeal Pancakes
    K Redondo Beach, CA 02-22-2010

    Flag

    french toast pancakes

    Rated: 5 stars out of 5
    I used all whole wheat flour (instead of blending whole wheat with all purpose flour) almond flour instead of wheat germ,... Splenda brown sugar and doubled the cinnamon. These pancakes were delicious! They tasted like french toast. We didn't even need syrup. This recipe made 18 pancakes. Read more
  • recipe Buttermilk-Oatmeal Pancakes
    Christine Sacramento, CA 01-10-2010

    Flag

    Ymmmmm!

    Rated: 5 stars out of 5
    I used the powdered buttermilk as instructed on the container and these were superb pancakes. They would be absolutely out... of this world with some chopped walnuts or pecans in them as others have done. I didn't need any syrup (but I'm not big on really sweet breakfasts anyway). A touch of maple syrup and butter for those who like things a little sweeter seems perfectly OK! Read more
  • recipe Buttermilk-Oatmeal Pancakes
    Dirk Lehi, UT 05-17-2009

    Flag

    They're Greeaaatttt!

    Rated: 5 stars out of 5
    I toasted some crushed pecans and used them in place of the wheat germ. The texture and flavor was awesome. These are great... with both maple and fruit syrups.Read more
  • recipe Buttermilk-Oatmeal Pancakes
    Letha Greenwood, IN 04-05-2009

    Flag

    Excellent!

    Rated: 5 stars out of 5
    I just made these Healthy -clean-eating pancakes, (1/2 the Recipe) with no brown sugar, added a little Agave Nectar instead... and also added some ground flaxseed for additional fiber and used the Buttermilk substitue, adding 1T of lemon Juice and 1 cp of milk.These would definitely be easy to modify, could add vanilla, almond extract, top with fruit, YUMMY! Thanks!Read more
  • recipe Buttermilk-Oatmeal Pancakes
    Jamie Durhamn, NC 03-29-2009

    Flag

    Delish!

    Rated: 5 stars out of 5
    Great texture! I used wheat bran flakes instead of wheat germ. Also substituted applesauce for the oil. I think that with the... applesauce substitution the sugar can be omitted. Added blueberries, and they turned out fantasticRead more
  • recipe Buttermilk-Oatmeal Pancakes
    Candy Bolingbrook, IL 03-07-2009

    Flag

    Healthy Pancakes

    Rated: 4 stars out of 5
    These pancakes were nice and fluffy, just like a pancake should be, but I didn't think they had a lot of taste. I wonder if... the recipe would've been a little better if I'd used store-bought buttermilk (I used milk + vinegar). I'll probably try these again and add a little more cinnamon and possibly some vanilla. Pancakes with a healthy twist are always a plus, in my book, and my picky 2-year-old and my husband enjoyed these immensely.Read more
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Nutrition Facts

Nutritional Analysis
Per serving
 
Calories
285
 
Carbohydrate Servings
3
 
Carbohydrates
50 g
 
Protein
13 g
 
Fat
4 g
 
Saturated Fat
1 g
 
Cholesterol
37 g
 
Monounsaturated Fat
2 g
 
Dietary Fiber
4 g
 
Sodium
710 mg
 
Potassium
188 mg
 
Exchanges
3 starch, 1 fat
 
Nutrition Bonus
Selenium (32% daily value), Folate (22% dv), Iron (15% dv).
 

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