Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.

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  • Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet 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 degrees F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.

Tips

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

To make ahead: Store the batter (Step 1) in an airtight container in the refrigerator overnight.

Nutrition Facts

271 calories; 4.8 g total fat; 1.1 g saturated fat; 35 mg cholesterol; 762 mg sodium. 289 mg potassium; 45.6 g carbohydrates; 3.6 g fiber; 14 g sugar; 12.2 g protein; 100 IU vitamin a iu; 1 mg vitamin c; 91 mcg folate; 222 mg calcium; 2 mg iron; 47 mg magnesium;

Reviews (9)

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9 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/02/2012
Heavy Pancake Very healthy and loved the taste. Will add some chopped apple next time and just make half a recipe. Pros: Very tasty - one is enough per serving Cons: Difficult to make as very stiff batter Read More
Rating: 3 stars
08/27/2012
Healthy and Yummy I used spelt flour to make these. I added whole flax seeds. I completely skipped the sugar and other flours that are called for in this recipe. The maple syrup and cinamon was enough to sweeten them and provided good flavor. I also topped them w/fresh blueberries. My bf loved these. They are keepers! Read More
Rating: 5 stars
10/31/2011
The best pancakes I have ever had. They were light/fluffy with great flavor. Instead of the whole egg I used ground flax and left out the wheatgerm. Read More
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Rating: 5 stars
10/30/2011
My family really enjoyed these! I added applesauce instead of the oil in the batter- really yummy. I also used egg substitute instead of whole eggs. They even ate it with sugar free syrup and had absolutely NO idea they had a really low fat low calorie healthy breakfast! Read More
Rating: 5 stars
10/30/2011
They are very good but it just seems they contain too much sodium for my diet. Read More
Rating: 5 stars
10/30/2011
These are very good although I found the cinnamon distracting in a pancake. Next time I will leave it out. Read More
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Rating: 5 stars
10/29/2011
These were AWESOME! Even my picky dad liked them! Read More
Rating: 5 stars
10/29/2011
SUPER recipe! These were GREAT! I only had quick oats which bypassed the waiting of soaking rolled oats. The cinnamon was a yummy addition of taste! My husband said he really liked them; they didn't get spongy like normal pancakes. And all four of my children LOVED them! Makes eating healthy that much better! Read More
Rating: 3 stars
10/29/2011
Bitter Overal pretty good but I think there was too much baking soda which imparted a bitter soapy taste. Yes I used buttermilk. Also added chopped apples and used 100% whole wheat pasty flour. I prefer my oatmeal pancakes more oatey. I have a favorite recipe but can't access it now. I'll post it when I find it in storage!:) Read More