Prepare the syrup by heating both ingredients together in a small saucepan over medium heat. Stir until cranberry sauce is incorporated. Reduce heat to low to keep warm.

To make the pancakes, combine the oats, flour, sugar baking powder, baking soda and spices together in a large mixing bowl.

In a separate bowl, beat the eggs with the buttermilk and oil. Mix the wet ingredients into the dry ingredients.

Dollop the batter onto a well-greased, hot (about 375 degrees) griddle in 1/4 cup to 1/3 cup amounts. When the centers of the pancakes are topped with bubbles and edges look dry, flip the pancakes and cook the other side to golden brown (about 2 minutes per side).

Serve immediately with the waiting warm syrup.


This is a healthy, good-for-the-holidays breakfast. You can make it even healthier be replacing 1/2 of the flour with whole-wheat flour. The pancake turn out a bit less fluffy, but are still great... kind of hearty that way.

Mr Breakfast would like to thank lizabeth for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Newtollie

Rating (out of 5):

These were great! I added a little honey and Southern Comfort to the sauce and served them with a little whipped cream, and they were delicious!

Comment submitted: 12/2/2007 (#4098)

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