Brown Sugar Oatmeal Pancakes
Warm, hearty brown sugar oatmeal pancakes with wholesome oats and a hint of sweetness, perfect for a comforting breakfast that appeals to all ages.
Ingredients
Instructions
- In a mixing bowl, combine the beaten egg, oil, and buttermilk.
- In a separate bowl, mix the whole wheat flour, all-purpose flour, baking soda, salt, and brown sugar.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Stir in the quick oats.
- Pour 1/3 cupfuls of batter onto a lightly greased hot griddle.
- Cook until bubbles form on the surface and start to pop, then turn and cook the other side until golden brown.
Tips & Substitutions
For a fluffier texture, separate the egg and whip the egg white until stiff peaks form, then fold it into the batter last. You can substitute coconut oil for the oil or use almond milk instead of buttermilk. If you prefer a sweeter pancake, increase the brown sugar to 1/2 cup. These pancakes also work well with whole grain oats if you don't have quick oats on hand.
Serving Suggestions
Serve these Brown Sugar Oatmeal Pancakes with a drizzle of maple syrup or a dollop of yogurt and fresh fruit for a nutritious breakfast. They are delicious alongside crispy bacon or a fresh fruit salad. For an extra treat, try pairing them with the Peanutty Squares for a delightful brunch spread or enjoy them as a sweet snack any time of the day.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from the freezer for a quick breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Oatmeal Pancakes contains roughly 206 calories, with 5g protein, 35g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 1263mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, to make gluten-free Brown Sugar Oatmeal Pancakes, substitute the whole wheat flour and all-purpose flour with a gluten-free flour blend. Ensure the baking powder is gluten-free as well. The texture may vary slightly, but they should still be delicious!
How can I make these pancakes dairy-free?
You can also use coconut yogurt for added creaminess.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can stir in 1/4 to 1/2 cup of chocolate chips or chopped nuts like walnuts or pecans into the batter for added flavor and texture. Just be sure not to overmix after adding them to keep the pancakes fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).