Oatmeal Pancakes With Walnut Butter

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“This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.”

Ingredients Nutrition


  1. To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
  2. Cover and refrigerate overnight.
  3. While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
  4. Sift together the flour, baking soda, baking powder and salt.
  5. Stir the sugars into the flour mixture.
  6. Add to the oatmeal mixture and mix to combine, but do not overmix.
  7. Make sure griddle is not too hot as it takes time for the oatmeal to cook.
  8. Lightly spray the griddle with non-stick cooking spray.
  9. Pour batter onto the griddle and cook until golden brown on the bottom.
  10. Turn pancakes and cook until done.
  11. Repeat with remaining batter.
  12. Serve with walnut butter.
  13. Excellent with blackbery compote or syrup.
  14. This batter keeps well for several days in the refrigerator.
  15. After storing, you may need to thin it out with a little more buttermilk.
  16. To make walnut butter: The night before, combine the butter, sugars, and walnuts.
  17. Refrigerate overnight to allow flavors to combine.
  18. Any leftover walnut butter may be frozen.

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