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Looking forward to making these !! In reading the comments, there are quite a few stating that they didn’t turn out. One thing to think of is that you may be using a different flour brand, which can make a huge difference. Not all flours are created equal!
This recipe did not work for me!
Very runny batter, it was a complete mess. I tried 3 different pans/butter/oil but ended up tossing it all, bundling everyone up, and going out for breakfast.
I was a little wary after reading the other comments, but these turned out quite tasty and were a great change from the normal pancakes. The only substitution I made was during the strawberry maceration where I swapped out half the sugar for a tbsp of grand marnier. That might not be as advisable if you’re serving to kids. ;) Thanks Elise!
I eat oatmeal for breakfast every morning, but as creative as I get with mix-ins, I was getting a little tired of it, so I figured I’d change the form a little and try out this recipe. Really nice! I liked them enough that they inadvertently became lunch as well!
Just made pancakes today. Came out good very filling. Next time will probably add a touch of sugar. My kids are use to the box stuff. I like the fact that this does not use to much processed flour. I might use whole wheat flour next time. Overall very good, might need a little tweaking to match my families tastes.
These were good but this did not work when followed exactly. I soaked the oats in buttermilk overnight in the fridge but found the batter extremely thin when I took it out. Perhaps I should have soaked them at room temperature. I had to add a fair bit of additional flour to even get the batter thick enough to hold shape when placed onto the frying pan. After making adjustments (I also added sugar to the batter) they came out nicely, but as written breakfast would have been a disaster. I wish I had read the comments before making this as I might have tried a different oatmeal pancake recipe.
Very good! I made these this morning, and followed the recipe almost exactly. The only changes I made were adding a tbsp of sugar, and 1/2 cup chocolate chips. They probably didn’t actually need either, but were sweet, but not too sweet, and delicious! They are a little more custardy than most pancakes, but did not take away from the flavor at all! Thanks for the recipe!
Yum! Last night I soaked the old fashioned oats in the buttermilk and left them on the counter. This morning they quickly came together and were set for breakfast in about 15 minutes. The only thing I added was a couple tbsps of milk to thin out the batter a bit (thought it was a little thick). They definitely took a little longer to cook up on the griddle than regular pancakes would. They were by no means undercooked or mushy at all. I found them perfect and quite delicious. A nice change to regular pancakes and much healthier! I topped them with strawberries, blueberries, and maple syrup. Will make them again and again. Thank you!
These are good, I think, but I’ll add some honey next time. I never have buttermilk on hand so I used a combination of yogurt and milk– this probably contributed to the overly tangy flavor. We really liked the pancakes’ texture though, so I’ll keep experimenting. :) Thanks!
I made these for a guest who requested oatmeal pancakes. I have a recipe that I usually use, but thought perhaps there was a better one out there. So I came across this one and I liked that there was more oatmeal than flour so decided to make them for her. These were so runny and flat that I was embarrassed to serve them. The guest did not complain and I gave her an opportunity to do so, but she was too sweet. They looked nothing like the photo. I followed the recipe to the letter. I would not make these again. I’ll go back to my own recipe. Sorry.
I tried these for a Father’s day surprised and they didn’t work at all! We followed the recipe exactly but they just wouldn’t cook in the middle. So disappointed! Not sure what I did wrong. I used old-fashioned oats – could it maybe work better with Quick oats?
These were yummy! The texture was a little bit mushy but then they were already starting to burn so I didn’t cook them anymore but I would make them again.
Hello Elise! I found this recipe yesterday, while in bed, and was feeling too lazy to get up and soak the oats. Today I woke up and had a craving for these, though, so I decided to give them a try anyway, in spite of the fact that, reading the comments, I knew the best way to go with these was to do them exactly as described. I had no buttermilk, so I used 1 cup plain yoghurt, 2 cups milk and 2 tblsp. lemon juice. I didn’t wait for the milk to go sour, but simply dumped in the
(quick) oats, and microwaved on medium until the oats looked nice and swollen, and the mixture was creamy and warm. I then added the flour etc., and the eggs, beaten. I also added some cinnamon, and tweaked the leavener a bit: I used 1 tsp. baking powder and 1 tsp. baking soda. I then proceeded to cook the pancakes as normal. There weren’t too many air bubbles rising to the surface, as is the case with “regular” pancakes, but they baked just fine. The were light and chewy, and did have a “custardy” feel to them, although they were not undercooked. It was probably the creaminess of the oats. I would definitely try these again. Thanks for sharing!
Okay, today, I added 1 tsp of baking powder to the remaining 2/3 of the batter, and now they are no longer custardy!
I was really looking forward to these pancakes as well. I let the oats soak overnight in the buttermilk as directed, but I ended up with pancakes that were more custardy than cakey.
Hmmmm…. I was soooo looking forward to making these after having some incredible oatmeal pancakes at a restaurant, and finally got around to it a couple of weeks ago. Sadly, we didn’t enjoy these at all. Not sure what went wrong since I followed the recipe to a tee, but we all found the buttermilk taste too overpowering (sour tangy pancakes). Maybe soaking at room temp overnight soured the buttermilk too much?? Anyways, I’ve had great success with other recipes from this site, so I’ll ignore this little blip :)
I made a variation on these this morning and am now typing up my variation to save because these were THE BOMB! However, I’m just now noticing that it says to soak the oats overnight. I did not do this, and they came out just fine. I did notice that they “grow” A LOT during cooking, and that they need a much lower temperature than is typical for pancakes. Mine cooked best when I only used about a 1/4 c of batter and when I had the heat down to about med low. Maybe it’s because I was making these in a thin non-stick pan on an electric range.
My variation: I can’t use flour since my husband is gluten-intolerant, so I subbed 1/4 c rice flour and a 1/4 c coconut shreds for the flour. Also, I really wanted pineapple pancakes this morning (don’t know why, I’ve never even heard of them), so I threw a 20 oz can of pineapple chunks into the blender and pulsed it a few times. I only needed about 2/3 c coconut milk to come to 3 total cups of liquid. I also added 2 T dark brown sugar.
Also, I think mine rose more because the other recipe I combined this with uses 1 T baking powder, 1/4 t baking soda and a 1/4 t salt.
I ended up trying a little corner of my pancakes that missed a hit with the maple syrup, and I liked them even better free of syrup!
I followed the recipe just as it says and let the oatmeal in buttermilk sit over night and they were pretty bad. They did not cook thru well even after me making them as thin as possible. I love oatmeal, but not in this. So to all the others that had trouble, I could see why.
Does anyone know if these would work OK with yogurt instead of buttermilk?
Hi Kateri, This is a very precise recipe, that many have had trouble with when they didn’t follow it exactly. So, whereas you might be able to make oatmeal pancakes with yogurt, I would not attempt to do so by substituting the buttermilk in this recipe. ~Elise
These pancakes are delicious. I make them all the time, and they are frequently requested by family and guests.
They are nearly foolproof, and pretty healthy. I’ve had to use curdled milk (milk + vinegar / lemon juice). While that does the trick, I’ve found that the pancakes are much better the next morning if you use buttermilk. Texture is much improved.