We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
12 hrs
total:
12 hrs 30 mins
Servings:
9
Yield:
18 pancakes
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.

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  • The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.

  • Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.

Nutrition Facts

204 calories; protein 6.5g 13% DV; carbohydrates 27.5g 9% DV; fat 8g 12% DV; cholesterol 57.1mg 19% DV; sodium 434.1mg 17% DV. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
This is the best pancake recipe I have ever tried! I think I have tried most of them on the internet in search of my mom and grandmother's recipes to no avail. My fiancé and I agreed that, at best, the other's were good, but nothing special. The oatmeal really adds something special to the recipe. We didn't have raisins so I omitted them and topped them with apples sautéed in a pat of butter and just a bit of cinnamon (which I have done with other pancakes). I halved the recipe and the two of us ate them all! YUM! Don't wait until Christmas to try these easy delicious pancakes! Will make again and again...they are definitely worth the wait! Thanks so much for sharing! (: Read More
(63)

Most helpful critical review

Rating: 3 stars
08/15/2007
Fairy good-- will try these again. Next time I'll use oil instead of butter (it hardens when combined with refrigerated oatmeal mixture). Melting the butter might work too. We tried it with Craisins. Yummy! Read More
(9)
116 Ratings
  • 5 star values: 87
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/09/2003
This is the best pancake recipe I have ever tried! I think I have tried most of them on the internet in search of my mom and grandmother's recipes to no avail. My fiancé and I agreed that, at best, the other's were good, but nothing special. The oatmeal really adds something special to the recipe. We didn't have raisins so I omitted them and topped them with apples sautéed in a pat of butter and just a bit of cinnamon (which I have done with other pancakes). I halved the recipe and the two of us ate them all! YUM! Don't wait until Christmas to try these easy delicious pancakes! Will make again and again...they are definitely worth the wait! Thanks so much for sharing! (: Read More
(63)
Rating: 5 stars
03/30/2006
My family loves oatmeal pancakes and this is a great recipe. I use whole wheat flour and oil with good results. These are more fragile than ordinary pancakes so oil your pan well and be careful when handling. Read More
(42)
Rating: 5 stars
01/28/2011
This was delicious! I only let the oatmeal sit an hour, had no baking powder so I doubled the baking soda, and it was still yummy! I'm sure it's even better following the recipe. Read More
(33)
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Rating: 5 stars
05/02/2005
My husband and I both loved these great pancakes! They tasted incredible and were perfect even without syrup. We made them on the weekend and froze the leftovers in between waxed paper to heat up in the toaster oven on busy weekday mornings. This will be one of our "tried and true" breakfast treats. J & L Read More
(23)
Rating: 5 stars
12/20/2007
MMMMM!!!! Good I don't know how you could improve these just a little more cinnamon is the only thing I did yummy! Melt the butter before you add it the recipe is supposed to say that but it doesn't. Read More
(22)
Rating: 4 stars
08/02/2006
These were excellent tasty pancakes. A bit heavy but very filling. I used 2 T. vinegar with 2 c. of milk instead of buttermilk. Flatten them with a spatula when you put them in the frying pan or the center will be gooey. Read More
(20)
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Rating: 5 stars
07/18/2011
I love making pancakes with "stuff" in 'em. These were so yummy that the next day we ate them plain. They taste like muffins. I doubled the batch because when I make pancakes I really make pancakes. I used half buttermilk and half milk increased the cinnamon to 1 tablespoon and the sugar to 5 tablespoons for the double batch (based on recommendations from other reviewers) used canola oil instead of butter and added an extra slosh of milk to thin out the batter a bit after it had sat all night. Also I didn't just soak the milk and the oatmeal overnight I made up the entire recipe and put the the whole thing in the refrigerator. It made the morning easier and also allowed not only the oatmeal to absorb the liquid and flavors but also the raisins. I topped the pancakes with a little bit of agave sweetener. Others in the family used syrup or yogurt. Read More
(19)
Rating: 5 stars
06/13/2011
These are wonderful! The texture is so good -- they're somehow poofy even though they are incredibly healthy. (At least compared to other pancakes...) They're perfect for my one-year-old son too. We've had these two weekends in a row both times skipping the raisins and adding different fruit (mixed berries then banana slices blueberries) to the batter on the skillet. PERFECT. Thanks for the great recipe. UPDATE: I've made these almost every weekend for the last 7 months. This recipe is a treasure. I call them "magic pancakes " because a bunch of healthy ingredients magically turns into the most delicious pancakes we've tried! I use either white-wheat flour or bread flour in place of the all-purpose and it's terrific. I also use ginger in place of cinnamon - with chopped bananas surprisingly delicious. Pancakes were a tradition for my husband when he was growing up and I'm so glad to have a way to keep that tradition alive in our family without giving my toddler food I don't feel good about. Seriously if you use wheat flour this isn't all that different from oatmeal with a pinch of sugar. Yet somehow it tastes a million times better and more special. What an ideal weekend treat. Thanks again! Read More
(16)
Rating: 5 stars
10/09/2003
I made it more fat-friendly and substituted apple butter for the oil- subbed real maple syrup for added sugar also had no baking powder or baking salt on hand and it came out fine! Great served with sliced bananas and real maple syrup on top. Read More
(15)
Rating: 3 stars
08/15/2007
Fairy good-- will try these again. Next time I'll use oil instead of butter (it hardens when combined with refrigerated oatmeal mixture). Melting the butter might work too. We tried it with Craisins. Yummy! Read More
(9)