Oatmeal Pancakes

Oatmeal Pancakes

Oatmeal Pancakes

This recipe was contributed by Patricia Sheehan who is the Project Manager at the D2d Coordinating Center at Tufts Medical Center in Boston. This recipe is modified from a version published in Cooking Light. They are a light, healthy, yummy version of pancakes.  The recipe starts with whole grains and can be enhanced with fruits and nuts.  See notes below.


  • 1/4 cup all-purpose flour (Note: I mix half whole wheat, half all-purpose flour)
  • 1 cup quick-cooking oats
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup nonfat buttermilk (Note: I never have buttermilk, so I add a tablespoon of white vinegar to regular skim or 1% milk and let it sit for 5 minutes to make ”buttermilk”)
  • 2 tablespoons butter, melted
  • 1 large egg
  • Optional: consider adding chopped apple, blueberries, finely chopped nuts, flax, bananas, coconut…
  • Cooking spray

Note: This recipe serves 3. I usually double the recipe, so I have some leftovers.


  1. Combine the first 7 ingredients in a medium bowl, with a whisk.
  2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist. It will look soupy but after a few minutes the oats will absorb some of the liquid.  Add any additions (see ideas above).
  3. Heat a nonstick griddle or cast iron pan over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned. Adjust the heat as needed.

Featured in D2d Participant Newsletter #2


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