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    You are in: Home / Recipes / Buttermilk Oatmeal Pancakes Recipe
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    Buttermilk Oatmeal Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chef Rod 99's Note:

    Easy to make hearty breakfast. Start batter the night before. From the Sunset Brunch Cookbook

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    Units: US | Metric


    1. 1
      The night before, combine the buttermilk and oatmeal. Mix and refrigerate.
    2. 2
      Add lightly beaten eggs, butter, and raisins. Stir.
    3. 3
      In a separate bowl, mix flour, sugar, baking powder and soda, cinnamon, and salt.
    4. 4
      Add dry ingredients to oat mixture.
    5. 5
      Spoon 1/3 cup of batter to griddle and cook until tops are bubbling.
    6. 6
      Turn and cook other side until brown.
    7. 7
      Serve with maple syrup. Makes about 12 pancakes.

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    Ratings & Reviews:

    • on February 17, 2007


      I got up to step 2 in this recipe before realising that the eggs had been left out of the ingredients list. It was too late to make something else, so I guessed and used 2 eggs. It seemed to work OK. These are quite good pancakes, but beware because they brown very quickly. There was also too much cinnamon for my taste - I'd use 1/2 tsp next time. I also used dried blueberries instead of raisins (don't like raisins, so I don't have any).

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    Nutritional Facts for Buttermilk Oatmeal Pancakes

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 443.0
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 8.4 g
    Cholesterol 35.4 mg
    Sodium 765.1 mg
    Total Carbohydrate 66.0 g
    Dietary Fiber 5.2 g
    Sugars 23.5 g
    Protein 12.8 g

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