Brown Sugar Oatmeal Pancakes

Brown Sugar Oatmeal Pancakes

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 5 servings


  • 1/2 cup plus 2 tablespoons quick-cooking oats
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup buttermilk
    For the skewers:
  • 1 cup small strawberries - washed
  • 1/2 cup blueberries - washed
  • 1/2 cup raspberries - washed
  • 1 medium banana - cut into thin slices


1. In a medium bowl, beat the egg. Add in all the other ingredients and mix until well combined.

2. Heat a griddle on medium heat and coat it with a bit of oil.

3. The easiest way to get mini-pancakes is to fill the batter into a squeeze bottle with a narrow spout (for example, one of the plastic red ketchup bottles at diners). Squeeze out the pancake batter so they are about the 1-inch (2.5-cm) in diameter. If you don't have a squeeze bottle, you can drop the pancake batter on with a small spoon. Form about 8-10 pancakes at a time, so you give yourself enough time to be able to flip the pancakes over before they burn.

4. Cook the pancakes until bubbles start forming on the surface and the bottom is a light golden brown, about 1-2 minutes. Flip and cook for another minute, until the flip side is also a light golden brown.

5. Skewer the mini pancakes and the fruit onto a cocktail stick, alternating between the mini pancakes and fruit.

6. Serve with maple syrup.

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