Total Time
Prep 10 mins
Cook 10 mins

My step-mother gave me this recipe in 1991 from a Better Homes and Garden Lite Cooking insert. I asked her for the recipe and got a lot of help but then my step mother found the original recipe! I was so excited (almost as excited as when the Recipe Zaar community found a recipe just like it for me!) These are great pancakes!!

Ingredients Nutrition


  1. Heat milk over low heat until just hot.
  2. Stir in oats.
  3. Remove from heat and let stand 5 minutes
  4. Combine egg, egg whites, oil and molasses. Stir into oat mixture.
  5. Combine dry ingredients in a separate bowl.
  6. Add oat mixture and stir til moistened.
  7. Spray nonstick pan and cook pancakes until golden brown, turning when the.
  8. top side begins to bubble.
  9. Makes a dozen 4 inch pancakes.


Most Helpful

I made a half-recipe of these tonight for my granddaughter who loves pancakes and oatmeal! I followed the recipe almost exactly but had to do some subbing b/c DD didn't have everything on hand. I used quick rather than rolled oats and maple syrup for molasses. I cooked the first batch in butter but liked them best when cooked in the non-stick skillet w/o any butter or oil. DGD #1 loved them and I joined her and had pancakes for dinner too... as did DD and DSIL who had to try them also! I'll definitely be making these again; SOOOOOOOO much better than the boxed pancake mix! Thanks for sharing a great recipe!

Impera_Magna May 10, 2006

Made these for breakfast this a.m. For the flour I used whole wheat pastry flour which increased the fiber content. Also, rounded the cinnamon up to 1 teaspoon and used the full 1/2 teaspoon of ginger. For the molasses I used sorghum which has a milder taste. These pancakes have a nice blending of spice that would be good with the addition of raisins, which I plan to try in the future. Glad you were able to find the recipe and post it.

PaulaG July 03, 2005

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