Tested till perfect Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 15 pancakes


  • 2-1/4 cups 2-1/4cupsbuttermilk
  • 1-1/2 cups 1-1/2cupsquick-cooking (not instant) rolled oats
  • 1/2 cup 1/2cupall-purpose flour
  • 1/2 cup 1/2cupwhole wheat flour
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 2 2eggeggs
  • 3 tbsp 3tbspvegetable oil
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Spiced Maple Apple Pancake Sauce

In bowl, pour buttermilk over oats; let stand for 5 minutes.

In separate bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. Whisk eggs with 2 tbsp (25 mL) of the oil; pour over dry ingredients. Pour buttermilk mixture over top and stir just until combined.

Heat large nonstick skillet over medium heat; brush with some of the remaining oil. Pour about 1/4 cup (50 mL) batter for each pancake into skillet, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, 1-1/2 to 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.

Serve with Spiced Maple Apple Pancake Sauce.

Nutritional Information Per pancake: about

cal 123 pro 5g total fat 5g sat. fat 1g
carb 15g fibre 1g chol 28mg sodium 184mg

% RDI:

calcium 6 iron 6 vit A 2 folate 8
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