Oatmeal-Pecan Pancakes

Updated 11.28.21.

If I thought this were at all attention-grabbing, I would name this recipe “One-pot Oatmeal-Pecan Pancakes” because you can make the batter right in the same pot you make the oatmeal if you use a big enough pot. Unfortunately, I don’t think anyone ever correlates using a pot to make pancakes so I don’t think the title would show up in anyone’s search engine results any time soon. That being said, you should know that the plus side of this recipe is you don’t have to dirty a bunch of different bowls or dishes aside from the pot and whatever you use to grind your oat flour and chop your pecans. I used a mini food processor for both.

Here’s what I said about these pancakes back in 2011:

I believe this recipe was cut out of Penzey’s Spices magazine or pamphlet – whatever they publish their recipes in – and sent to me by Grandma Mo. I wanted to try these when Dad was here because I figured it was one pancake he couldn’t turn around (oatmeal=healthy) and because both he and I love the oatmeal pancakes at Besaw’s. Incidentally, I haven’t been to Besaw’s since I moved here. As Dad says … why pay $13 for oatmeal pancakes from Besaw’s when you can make them for a lot less at home?

We loved the crunch the pecans gave these pancakes. Great tasting but hard to maneuver in a non-stick pan. I had a devil of a time flipping them over. I like this recipe better than my Oatmeal Buttermilk Pancakes I posted in July 2010. These cakes are thick and fluffy. My favorite kind of pancake.

These are very hearty, filling pancakes. Normally I can knock down a large amount of pancakes no problem. These are so thick and full of healthy ingredients you will be hard-pressed to get through more than 3 or 4. As Dad was eating these today, we were reminiscing about when Besaw’s made oatmeal pancakes. They closed for a while and when they reopened at another location, they had dropped the Oatmeal pancakes from their menu. It was a tragic move on their part because once we found that out, we stopped visiting Besaw’s. Luckily, with this recipe we can have Besaw’s-like pancakes at home.



  • ¾ c. oat flour
  • 1 c. all-purpose flour
  • 3 T. sugar
  • 1 ½ tsp. baking powder
  • 1 ¼ tsp. baking soda
  • ½ to 1 tsp. cinnamon
  • pinch nutmeg
  • ¾ tsp. kosher flake salt
  • 3 T. butter
  • 1 ¼ c. buttermilk
  • 1 c. cooked oatmeal (not instant)
  • 1 T. honey
  • 2 large eggs
  • ½ c. finely chopped pecans


  1. To make oatmeal bring 2 cups of water, one cup of rolled oats and a pinch of salt to a boil and simmer on low for five minutes. Add the butter and swirl it around in the pot to melt. Set aside to let cool a bit.
  2. To make oat flour grind 1 cup rolled oats in a food processor or spice grinder. Afterward, you can also chop your pecans to get those ready as well.
  3. Add the buttermilk, honey and eggs to the oatmeal mixture, one at a time and mixing thoroughly to combine before adding the other ingredients. I used a wooden spoon.
  4. Add the oat flour, sugar, baking powder, soda, cinnamon, nutmeg and salt and stir to combine. Add in the flour and pecans and mix until just incorporated.
  5. Heat a griddle or pans over medium or medium-low heat. You will be the best judge of your own stovetop. Use a little bit of oil, butter or shortening in the bottom of your pan. This will give your pancakes a bit of a crispy edge on one side. Drop batter onto the griddle in ¼ cup mounds.
  6. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is a dark golden brown.

Recipe rating: 

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