Facts How-Tos

Oatmeal Cookie Pancakes

Joy the Baker|

Oatmeal Cookie Pancakes
5 (2 ratings)
Fill 202 Print
These are the pancakes that I serve to large groups of people that I love. Whether it’s a big family brunch, a summer morning with friends, or Christmas breakfast, these oatmeal cookie-flavored pancakes are comforting and such a joy to watch people inhale. Click here to see Tips for Making Better Pancakes.
Servings
18
Ingredients
  • 1 1/2 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 2 tablespoon packed brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • big pinch of freshly ground nutmeg
  • 2 large eggs
  • 2 cup buttermilk
  • 1 teaspoon pure maple syrup
  • 1/4 cup (1/2 stick) butter, melted and cooled, plus more for the griddle or pan
  • 1/3 cup golden raisins
Directions
  1. Place a rack in the center of the oven and preheat to 200 degrees. This will help keep the cooked pancakes warm while you finish the entire batch.
  2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.
  4. Heat griddle over medium heat and add a touch of butter to melt. Spoon or pour batter onto the hot griddle. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup and a smile. Pancakes are best served immediately.
 
Recommended