Oatmeal Pancakes With Cider Sauce

The pancake and sauce recipes can easily be halved for a smaller crowd, or prepare the entire pancake recipe, and freeze leftovers for a quick, hearty breakfast on another day.


Makes 10 servings (serving size: 2 pancakes and 1/4 cup sauce)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 209
Caloriesfromfat 27 %
Fat 6.7 g
Satfat 3.7 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 32.2 g
Fiber 2.5 g
Cholesterol 59 mg
Iron 1.4 mg
Sodium 321 mg
Calcium 118 mg


1 cup uncooked regular oats
1 cup whole wheat flour
1/4 cup instant nonfat dry milk powder
1/4 cup wheat germ
1 tablespoon brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups nonfat buttermilk
2 large eggs
1/4 cup light butter, melted
Vegetable cooking spray


1. Pulse oats in food processor 5 to 6 times until ground.

2. Combine ground oats, wheat flour, and next 5 ingredients in a large bowl. Whisk together buttermilk, eggs, and butter; stir into oat mixture.

3. Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with Cider Sauce.


Laura Patterson, Decatur, Alabama,

April 2006
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