Oatmeal Pancakes With Walnut Butter

READY IN: 19mins
Recipe by DoriAnni

This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.

Top Review by Roxygirl in Colorado

This is an outstanding restaurant quality recipe. It is unique in that you soak the oatmeal (til mushy)and uses very little flour.I loved the brown sugar flavor. I used yogurt for the buttermilk and worked out great. I only let it soak for about a half an hour. Even when the batter had been sitting out and got thick, the pancakes cooked up the same (no added liquids needed). I served it with toasted walnuts,bananas, and real maple syrup. The whole family liked them and the kids didn't even realize they were unusual.

Ingredients Nutrition


  1. To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
  2. Cover and refrigerate overnight.
  3. While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
  4. Sift together the flour, baking soda, baking powder and salt.
  5. Stir the sugars into the flour mixture.
  6. Add to the oatmeal mixture and mix to combine, but do not overmix.
  7. Make sure griddle is not too hot as it takes time for the oatmeal to cook.
  8. Lightly spray the griddle with non-stick cooking spray.
  9. Pour batter onto the griddle and cook until golden brown on the bottom.
  10. Turn pancakes and cook until done.
  11. Repeat with remaining batter.
  12. Serve with walnut butter.
  13. Excellent with blackbery compote or syrup.
  14. This batter keeps well for several days in the refrigerator.
  15. After storing, you may need to thin it out with a little more buttermilk.
  16. To make walnut butter: The night before, combine the butter, sugars, and walnuts.
  17. Refrigerate overnight to allow flavors to combine.
  18. Any leftover walnut butter may be frozen.

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