Whole-Wheat Oatmeal Pancakes

Used kefir buttermilk and the pancakes turned out super fluffy. Might try reducing the baking powder to 1 tsp next time.

• sydneyf

• NSW

• 6/23/2021

Loved the whole grain goodness! Found the batter a bit fragile and finicky, but delivered pleasant flavor and texture. I suggest revising the indicated yield to better reflect actual results.

• margiemic4484

• Chicago, IL

• 1/30/2021

I rate a 4 but if 5 was available that’s what I would give it. This recipe is now my go to! My husband and I loved these pancakes. I love how fluffy they turned out. I use to use Cafe Delights recipe but not anymore. Several recipes call for vanilla. So I added 3/4 teaspoon French vanilla. Love love love it!

• Littleladyfromtx

• Arlington, Tx

• 10/11/2020

I have been making these pancakes for YEARS and they are consistently delicious. If you're worried about the whole wheat making these too heavy, rest assured that these are way better than I ever thought whole wheat pancakes could be. I tend to add a little extra brown sugar to the batter, and because I'm lactose-intolerant, I use almond milk instead of buttermilk. It still comes out perfectly.

• lauraj47479685

• Boston, MA

• 5/16/2020

我和我的妻子正在寻找的秘诀wheat pancakes and as usual we found a recipe on epicurious. The pancakes came out perfectly and were so delicious that we are planning to make this our go to recipe for pancakes.

• Miketav

• New York, New York

• 4/22/2019

I wanted to find a recipe like this for my toddler who refuses to eat regular oatmeal. I wanted to find a way to sneak in oats and some whole wheat into his diet, and this recipe does not disappoint. These are delicious!! I don’t think I’ll be making regular plain pancakes for quite some time. The batter looks very thick but the pancakes turn out nice and fluffy. When you drop the batter onto the griddle, I recommend spreading the batter around some with a small spatula to make it a little thinner. They cook faster and it prevents the bottom from burning since when it’s thick you have to cook it a little longer on the first side.

• JaysMamaBear

• Little Rock, AR

• 1/30/2019

Love these. Most recently replaced the buttermilk with Greek yogurt to increase nutritional value even more and they were great!

• Anonymous

• Chicago, IL

• 3/11/2018

太好了!我很少和白色面粉做煎饼nymore - I love the fluffy texture. Perfect with bananas or blueberries. Or both! I made the mistake once of trying to get rid of some steelcut oats with this recipe and you definitely need to use instant oats - steelcut and rolled just don't absorb the milk - you definitely need to wait until instant oats have soaked up almost all the milk. Also, I use a buttermilk substitute (vinegar + regular milk) and still fluffy and delicious.

• Anonymous

• Port McNeill, BC

• 10/22/2017

This is my go-to pancake recipe! You can't tell that they're whole wheat, and they're actually very fluffy. Every time I tell guests I'm making whole wheat oatmeal pancakes, I can tell they're expecting something extremely hearty, but what they get is a beautifully spiced and surprisingly soft pancake. I do like to double the cinnamon and brown sugar, but you definitely wouldn't have to for these to come out great. I have to substitute almond milk for the buttermilk because I'm lactose intolerant, and it works out well.

• lauraj47479685

• Medford, MA

• 6/22/2017

These are really terrific if you like a pancake with substance, but still not filling. Easy to add fruit (berries, bananas) to it. Amazing there's so little sugar in them.

• jordane23

• Oakland

• 3/1/2017

Delicious! I dotted my pancake batter with thin-sliced bananas and blueberries before flipping. Great served with Grade B maple syrup!

• headw

• Miami, FL

• 2/4/2017

Loved these! A great, hearty, spiced pancake. I did the standard buttermilk substitute: 1 c milk to 1 Tbsp vinegar. Also added some ground flax - totally not necessary, but great to make them even more filling. Two thumbs up from my 4 year old, too.

• mcdonnellc

• Beverly, MA

• 9/1/2016

I'm not a big pancake person but these are terrific. Followed the recipe exactly except used regular oats.

• jordane23

• San Francisco, CA

• 7/10/2016

This has been our go-to for several years now. Healthy and delicious! I use whatever oats i have on hand (regular rolled work just fine), and increase the vanilla for our taste. I absolutely agree with the reviewer who said to resist the temptation to add liquid - as is, they puff up beautifully (which wasn't the case when I made a thinner batter). Bonus: we triple the recipe for weekend brunch, and then I freeze the cooked leftover pancakes (2 or 3 together in plastic wrap), which makes for super easy and popular kid breakfasts later on. I use low/medium power in the microwave to thaw and reheat *gently* until they're warmed through.

• Anonymous

• Seattle, WA

• 6/20/2016

I love this recipe, I make these all the time! They are in regular rotation in our house, and are just as healthy as anything else I make for breakfast. I did make a few changes: I add 1 full tsp cinnamon, like many other reviewers, and more nutmeg; and I substitute yogurt, sometimes yogurt and milk. (We don't use buttermilk for anything else so I'd have to buy it just for these, but we always have yogurt aplenty.) I also leave out the sugar and sometimes the butter. I've used both traditional and quick rolled oats, didn't notice any difference. They seem to come out a little better if I mix the oats in to the dairy the night before; that can make the batter too thick, I usually stir in an extra ounce of milk before adding the flour. I usually add walnuts, too, and sometimes blueberries, sprinkling them onto the batter after they're poured. I get about ten 4"-5" pancakes out of this, for us that's breakfast for two and a snack later. (Very good as a peanut butter sandwich!) I serve them with a LOT of fruit: always thinly sliced very ripe banana, which is sweet enough to get us by without syrup, sometimes pineapple or strawberries or good ripe pears if available. In fall/winter I often use fried apples or pears (good use for pears that fail to ripen.) I've also used sour cream for part of the dairy when I had a partial container I needed to use up - that was really good.

• vevinta

• Ohio

• 3/22/2016