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

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

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    Units: US | Metric


    1. 1
      Mix oats and soda to buttermilk.
    2. 2
      Let stand 5 minutes.
    3. 3
      Sift together flour, baking powder, salt and sugar.
    4. 4
      Add sifted dry ingredients, shortening and eggs to oats mixture.
    5. 5
      Stir until combined.
    6. 6
      For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle.
    7. 7
      Bake to a golden brown, turning only once.
    8. 8
      Serve hot with butter and syrup.

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    Ratings & Reviews:

    • on February 24, 2003


      A very rustic pancake. Quite good but was a little too rough textured while fresh for my liking. HOWEVER, these were much better frozen and then reheated in the toaster. They seemed to mellow in the freezer and kept their shape perfectly. Wonderful for a "homemade" breakfast when you need it fast. will definitely make again.

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    • on February 09, 2003


      I made these for breakfast this morning and loved them. I also had to add a bit more buttermilk and I was still a little concerned because the batter was still quite thick. But they turned out light and fluffy! I've had other oatmeal pancakes that don't have any oatmeal taste, but these do and I loved that. Thanks!

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    • on December 05, 2002


      My family loved these pancakes. They were a nice change from the regular pancakes. Definitely a keeper recipe! I served them with the buttermilk syrup (Buttermilk Syrup)which was a wonderful combination.

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    Read All Reviews (15)


    Nutritional Facts for Oatmeal Buttermilk Pancakes

    Serving Size: 1 (69 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 155.2
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 1.8 g
    Cholesterol 31.9 mg
    Sodium 319.5 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 1.3 g
    Sugars 4.1 g
    Protein 5.1 g

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