BROWN SUGAR OATMEAL PANCAKES
My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. -Sharon W. Bickett, Chester, South Carolina
Provided by Taste of Home
Time 15m
Yield about 10 pancakes.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 263 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.
SOUR CREAM MAPLE & BROWN SUGAR OATMEAL PANCAKES
Serve up these Sour Cream Maple & Brown Sugar Oatmeal Pancakes for a delicious morning option. Drizzle with maple syrup for an extra touch of sweetness!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 5 servings, 2 pancakes each
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in medium bowl; set aside.
- Beat egg, milk, sour cream and butter with whisk until blended. Add to dry ingredients; mix just until blended. Let stand 5 min.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BLUEBERRY OATMEAL PANCAKES
Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy, and inexpensive! -Amy Spainhoward, Bowling Green, Kentucky
Provided by Taste of Home
Time 25m
Yield 14 pancakes (1-1/4 cups syrup).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.
Nutrition Facts : Calories 171 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
BROWN SUGAR OATMEAL PANCAKES
It's difficult to find something "healthy" and yummy in the same bite! For me this is pure comfort food, without so much of the fat! Found on ginny.com (10 tablespoons = is 2/3 cup plus 1/2 tablespoon)
Provided by kittycatmom
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine the oats, flours, baking soda, salt and sugar.
- In another small bowl, beat the egg, oil and buttermilk.
- Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make syrup:
- Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
- Make pancakes:
- Preheat oven to 200°F.
- Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
- Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
- Serve pancakes with warm syrup.
MAPLE AND BROWN SUGAR OATMEAL
I was tired of buying the packages, so I decided to experiment. Please make suggestions, as I like to switch it up now and then.
Provided by Brandy Despang
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 67.9 g, Fat 4 g, Fiber 6.1 g, Protein 8 g, SaturatedFat 0.7 g, Sodium 19.9 mg, Sugar 25.7 g
SOUR CREAM PANCAKES
This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!
Provided by Emily Hughes
Categories Pancakes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
- Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
- In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
- Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
- Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!
Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg
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