Community Pick
Lancaster County Oatmeal Pancakes
"These are a definite favorite in our house! See my other recipes for a scrumptious homemade syrup to serve with these! ENJOY! These fill ya up!"
photo by Greeny4444
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups flour
- 1 cup quick oats
- 1 tablespoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 2 eggs
- 1 1⁄2 cups milk
- 3 tablespoons margarine, melted
directions
- Mix all dry ingredients together in a bowl.
- Stir in milk and melted butter.
- Add eggs, 1 at a time.
- Bake on a hot griddle until bubbly.
- Flip and bake until done.
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Reviews
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This was an entirely different experience in taste and texture. We love it and will make it a regular in our home. Thank you. -
Hearty, filling pancakes. This was a new eating experience and while I prefer regular pancakes, these were very good. Served with recipe #353258. -
I love this recipe. The pancakes are hearty but not too heavy. I even use old fashioned oats instead of quick cooking. I switch out about 1/3 of the flour for wheat flour. Thanks for sharing! -
These are some great pancakes. I didn't find them bland at all, and they do really fill you up. I used fat-free milk, 1/2 cup whole wheat flour and 1 cup all-purpose flour, 1 tsp. cinnamon, and I added 1/2 tsp. allspice. I made mine fairly large, and I got 8 pancakes from this recipe. I usually stink at cooking pancakes, but today must've been a good day, because they came out PERFECT! :) I might try adding about 1/3 cup finely chopped almonds or pecans in there next time. Thanks for this keeper recipe, WJKing. -
I like the thickness and texture a lot, but the flavor was fairly bland. Would probably be improved with blueberries, as it does taste wholesome.
see 18 more reviews
Tweaks
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I love this recipe. The pancakes are hearty but not too heavy. I even use old fashioned oats instead of quick cooking. I switch out about 1/3 of the flour for wheat flour. Thanks for sharing!
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These were REALLY good! I did make a couple changes, though. I used buttermilk & real butter + I added an egg. I was out of baking powder so I used baking soda, instead. Served them with some good ol' WI Maple Syrup....YUMMY!!!
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These were really tasty, and I felt healthier eating them than all-flour pancakes. I actually used whole wheat flour in place of the AP and added a teaspoon of vital wheat gluten to soften them. They were delicious, and everyone who ate them fell in love! Thanks for sharing this new family favorite. -
YUMMY! real good oatmeal pancakes! they raised very well and were quite nice and light, not like some oatmeal pancakes that are quite heavy. I only had old fashioned oatmeal flakes in and they worked beautifully. Loved the touch of cinnamon! I used light olive oil instead of margarine. Served them with a squeeze of lemon and butter and will probably roll the leftovers with jam or peanut butter for a snack. I will be making these again, thanks for posting! -
This recipe is a "keeper" for me. When I prepared this recipe, I used old fashioned oats and pulsed them in the food processor before adding them. I used butter instead of margarine in the batter as well as on top, along with some syrup. These are the best tasting pancakes I've ever made. I love that "nutty" flavor. Now, if I could only back off on the butter and syrup. They were SOOOOO good. Thanks, WJKing.
RECIPE SUBMITTED BY
WJKing
Lancaster, Pennsylvania
Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!
