Oatmeal pancakes are a filling twist on an old standby

Most mornings you’ll find me eating my oatmeal concoction for breakfast. I also enjoy scrambled eggs with mixed vegies at least once a week. I love French toast, pancakes and waffles but I’m hungry an hour after eating them so it seems like a waste of calories and effort. However, I’ve been making an Oatmeal Pancake recipe from my favorite vegetarian cookbook for decades and, due to the combination of ingredients, these pancakes keep me filled up all morning. Ask anyone I know and they’ll tell you that’s quite a feat. This recipe has been made for and shared with so many of my friends and family over the years and everyone has always raved about it. I substitute a lot of the ingredients even though I’m not truly vegetarian anymore because, hey, it tastes great that way so why change things? I have two nephews in particular that I visited with recently who swear these are the best pancakes they’ve ever had…and these guys are bacon eaters so that’s saying something. Of course, if they read this and realize there’s wheat germ in them all bets are off.Oatmeal Pancakes

2 eggs (lightly beaten) *I always use 2 Tbsp soy flour & 2 Tbsp water as an egg substitute

2 C buttermilk *I always sub 1 Tbsp lemon juice per every 1 C of milk and I use soy milk or almond milk instead of cow’s milk4 Tbsp butter (melted and cooled) *Use real butter whenever you can. It’s wonderful!

Oatmeal pancakes with real butter and a bit of syrup

Oatmeal pancakes with real butter and a bit of syrup

1 C regular rolled oats

1 C whole wheat flour¼ C wheat germ

¼ C nonfat dry milk powder

1 tsp baking soda

¼ tsp salt

1 Tbsp brown sugar

In a small bowl, combine eggs, buttermilk, and butter. In another bowl, combine rolled oats, whole wheat flour, wheat germ, nonfat dry milk powder, baking soda, salt, and brown sugar. Add wet ingredients all at once to dry ingredients and stir until well blended.

Preheat a griddle or large frying pan over medium heat; grease lightly.** Spoon batter, about ¼ cup for each cake, onto griddle; spread batter to make 5-inch circles. Cook until tops are bubbly and appear dry; turn and cook other sides until lightly browned. Makes 16 pancakes.

Note: I never grease the pan. The butter in the recipe keeps them from sticking.

Recipe taken from Sunset Menus & Recipes for Vegetarian Cooking




I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.

Scroll to top