Photo of Oatmeal-buttermilk pancakes topped with cherries by WW

Oatmeal-buttermilk pancakes topped with cherries

Points® value
Total Time
16 min
10 min
6 min
Enjoy these tasty pancakes at your holiday brunch.


1% low-fat buttermilk

1¼ cup(s)

Uncooked quick oats

½ cup(s)

Vanilla extract

½ tsp(s)

Canola oil

1 tsp(s)

Egg whites

2 serving(s), large

All-purpose flour

1¼ cup(s)

Unpacked brown sugar

2 tbsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Unsweetened frozen sour red cherries

2 cup(s)

Low-calorie pancake syrup

4 tbsp(s)


  1. Combine buttermilk, oats and vanilla; let stand, stirring occasionally, about 10 minutes. Stir in oil and egg whites.
  2. In a large bowl, mix together flour, sugar, baking soda and salt. Add oat mixture to flour mixture and stir until smooth.
  3. Spoon about 1/3 cup batter onto a hot, nonstick griddle. Flip pancakes when tops are covered with bubbles and edges start to curl up.
  4. Top pancakes with cherries and syrup.
  5. Yields 2 pancakes, 1/2 cup cherries and 1 tablespoon syrup per serving.