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Snug Hollow Oatmeal Pancakes




  • Pancakes
  • 1 C thick rolled oats
  • 1 C all-purpose flour
  • ½ C whole wheat flour
  • 2½ tsp baking powder
  • Pinch of salt
  • 2 Tbsp brown sugar
  • 2 large eggs
  • 2 C buttermilk
  • 5 Tbsp butter, melted
  • Gingered Bananas
  • 2 bananas, sliced
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp water (if needed)


For pancakes, mix well all dry ingredients in large mixing bowl. In another bowl, beat eggs and stir in buttermilk and butter. Combine wet and dry ingredients and stir well. Let mixture rest while griddle heats; use cooking spray to prevent sticking. Add a little milk to the batter if too dry. Pour batter by the ó cup. Turn pancakes when the top first begins to bubble and stiffen. For light, fluffy pancakes, flip no more than once. Optional: Add blueberriesafter pouring onto griddle. For bananas, add ginger and bananas to skillet, adding a tablespoon or two of water to prevent burning, if necessary. Stir and let simmer 1 minute. Top pancakes with heated maple syrup and garnish with gingered bananas. Serves 3 hungry people.

Served on Snug Hollow’s oatmeal pancakes and French toast. Homegrown peaches may be substituted for the bananas.

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