Whole-Wheat Oatmeal Pancakes (Gourmet Magazine)

Total Time
Prep 20 mins
Cook 0 mins

This healthy and flavourful recipe is from Gourmet Magazine (Feb. 2008). You can also use it to make waffles. If the batter is too thick, just add a little more buttermilk. Best with maple syrup, of course! ;)

Ingredients Nutrition


  1. Soak oats in 3/4 cup buttermilk 10 minutes.
  2. Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
  4. Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).


Most Helpful

Very good pancakes. Fluffy yet filling with the oats. The maple syrup on top is a MUST in this recipe (and I normally don't use syrup on my pancakes). I did have to thin them out with an additonal 1/4 cup of buttermilk and used splenda brown sugar blend with great results. Thanks. I have frozen a ton of pancakes to pull out in a jiffy!

JanuaryBride September 03, 2008

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