These look delicious.
I've been making pancakes with oatmeal in them lately, although I often use yoghurt (we never seem to have buttermilk) and grind up the oatmeal to smuggle it into the pancakes. When my daughter was 2 1/2, she ate a bunch of my pancakes with relish, then suddenly discovered there were lumps in them, and refused to eat the rest. Now that I grind the oatmeal, she has no complaints. I even sneak in some whole-wheat flour to help soothe my conscience that I'm serving something nutritious. The whole family loves them.
Perhaps soaking the oatmeal overnight makes them less lumpy? I'll have to try it your way, as your recipe seems to pack more oatmeal in than mine. Thank you for sharing.

Looks great sounds healthy :)
I've been making Oatmeal cookies lately and it's always a big hit to my family and co-workers (they even offered to buy it!).. this could be another great idea although i have a few questions:

What can be used as a substitute for Buttermilk? and can i Use the instant pancake Mixes with this?

But how many calories would one of these pancakes have? Could you let me know?

I added some blueberries and they turned out wonderfully. As for the buttermilk mixture, I covered and placed in the refrigerator overnight -- still turned out great. Thanks for all your amazing recipes!

I wanted to short-cut this recipe so I served it with a 5 hour soak in butter milk... WRONG the pancakes were so bad my guests could not eat them... the next morning I thought I would cook some up for the chickens, while cooking the pancakes I noticed they looked so good.I gave them a try and WOW that was the best cake ever so be sure and follow the recipe. Thank-you

Hi Lonnie, sounds like perhaps you could cook them longer? They will be a bit more oatmeal-ish and less cake-ish than a normal pancake, but they shouldn't be mushy,.

After having decided to make these months ago, I finally got around to doing it. They are so good. I can't believe I waited so long. I decided to make them at the last minute, so I nuked the buttermilk and oatmeal for a couple of minutes and let it set while I was getting the strawberries ready. I am sure an overnight soak would be better but in a pinch the microwave worked well. Thanks for sharing the recipe.

They look so yummy ..i will try them. I have a question..has anyone ever substituded oat flour for either regular flour or bread flour? I was told that it can be done...any information would be appreciated

Hi Elise,

I tried this last night and it was so yummy ! The idea of soaked oats is amazing. I tweaked the recipe a bit though - Added chopped onions , tomatoes , grated carrots , cumin powder, with a bit of salt and paprika to the pancake batter along with soaked oats . Thank you ! :)

I made these overnight, but used plain yogurt instead of buttermilk. I added 1/2 Tbsp cinnamon as well. My daughter loved them with apple sauce and Greek yogurt on top, though my husband thought them too tangy with maple syrup. Funny reversal of rolls!

I want to try them again with real buttermilk. Lowfat buttermilk has only 98 calories per cup, despite the name.

I made these on Sunday- absolutely wonderful! I froze about half the batch and have been enjoying them every day for breakfast since.

Can I substitute the oil with butter?

You can try it. It's only a tablespoon. ~Elise

Hi Elise, just wanted to say that we made these this morning. Used coddled milk and added a spoonful of brown sugar. The husband, the toddler and I all ate *way* too many!

Can I substitute applesauce for the oil in this recipe? I bought this mix for pancakes many years ago and it had many of the common ingredients used in oatmeal pancake recipes and it was fantastic. They recommended a cooking method that used applesauce instead of oil and I used to make them in batches and take them with me for an afternoon snack, cold! I have not been able to find the mix for a long time and I have been trying to duplicate this recipe. Any help is appreciated, thanks.

Hi Stephanie, This recipe is very particular, I do not recommend substituting applesauce for the oil. ~Elise

I can't wait to make these tomorrow. I'm so happy I found this recipe. Have been going to a cafe down the street just for their oatmeal pancakes, though I should just make my own. Cross your fingers they come out just as good. The cafe tops their pancakes with fresh seasonal fruit and maple syrup. Delicious! Oat are soaking now......

I first read this recipe months ago, gave it a try (without bothering to let it sit overnight, and substituting milk for buttermilk) and got a horrible result of lumpy, undercooked, mushy pancakes. I left the rest of the batter in the fridge and tried again the next morning and they batch was better then.

I made this the second time a few weeks ago, used buttermilk, and let the mixture sit overnight and they turn out beautifully. I usually make a lot, freeze them and then have them for breakfast a few times a week (I live alone). Yum!

What a wonderful, healthy alternative to the usual pancake recipe! I made this for breakfast a week ago, and it was very quick and easy. I just put the soaked oats in the fridge overnight (I soaked them in kefir rather than buttermilk, because that was what I happened to have on hand), and the rest of the recipe came together quickly in the morning. I did end up adding a couple of tablespoons of sugar - the kefir made them a bit more sour than the buttermilk would have.

I subsituted oat flour for wheat flour to make these wheat-free - I just blended oats in my blender for a minute or two to make oat flour and used that instead, and it worked perfectly.

Thanks for a great breakfast recipe! I think this will become a weekend breakfast staple.

Yummy! This is what I did:

To avoid having too much, I reduced the recipe by a third. I found that I need slightly more flour however, so I added about an additional tablespoon. I also added about a tablespoon of sugar. I used a cast iron skillet to make them and believe that makes a huge difference when making pancakes! Next time, I think I will try to use milk to soak the oats. I found that the pancakes were a bit sour for my taste, with the strawberries you could hardly tell though! A keeper in my book :)

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

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!

We make oatmeal pancakes all the time--it is our standard pancake recipe. Our version however (from Deborah Madison's Vegetarian Cooking for Everyone) only requires 20 minutes of soaking (for regular, rolled oats) and uses baking soda, not powder.