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Oatmeal Pancakes

These pancakes were served for a fund-raiser at our church many years ago. We fed about 140 people and had a lot of fun. The buttermilk syrup is a nice change from maple syrup.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    16 pancakes (about 1-1/2 cups syrup)


  • 1 cup whole wheat flour
  • 1 cup old-fashioned oats
  • 1/4 cup toasted wheat germ
  • 1/4 cup instant nonfat dry milk powder
  • 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon light corn syrup
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract


  • In a large bowl, combine dry ingredients. In another bowl, beat eggs, buttermilk and oil; mix well. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Meanwhile, for syrup, combine sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes or until golden brown. Remove from the heat; stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve with pancakes.

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  • janicewood
    Dec 27, 2020

    I don't have powered milk. What happens if I omit it?

  • Queenlalisa
    Apr 3, 2016

    I thought these might be tough with oatmeal in them, but wanted to try them anyway. They turned out great. The buttermilk syrup was really buttery and tasty.

  • JaniceHomeak
    Aug 24, 2013

    they were amazing