Oatmeal Cookie Pancakes

It’s cookies for breakfast! These fluffy Oatmeal Cookie Pancakes have all the great taste of oatmeal raisin cookies in a flapjack!

For the perfect breakfast, whip up a batch of homemade waffles and a pitcher of buttermilk syrup. Don’t forget the side of fruit salsa!

Oatmeal Cookie Pancakes

Oatmeal Cookie Pancakes are seriously the best pancakes I have ever made.

They really do taste like an oatmeal raisin cookie! This is now our Saturday morning pancake recipe. Without a doubt.

I was a little nervous about the kids enjoying these since they had oats, and oats = healthy in our house.

But, they didn’t even notice the oats. Scarfed those pancakes all up (the syrup may have helped)!

The original recipe calls for raisins in the pancakes, just like the classic cookie.

I opted to leave out the raisins when I made them since I knew that would have caused a battle around here. My kids aren’t the biggest raisin fans in the world and they’re harder to hide than oats!

The pancakes were delicious without the raisins and I enjoyed sprinkling some on top to eat!

Whichever way you make them, I think you’ll agree this pancake recipe is a keeper.

You could also add chocolate chips like an Oatmeal Chocolate Chip Cookie instead! Or make a batch of our blueberry pancakes instead!

Ingredient Notes

Here’s what you need to make these best ever oatmeal pancakes:

{Ingredients at a glance; scroll down for full recipe with amounts}

• Flour
• Quick Oats
• Brown Sugar
• Eggs
• Nutmeg
• Cinnamon
• Baking powder
• Baking soda
• Buttermilk– make your own buttermilk substitute if needed
• Melted butter
• Maple syrup
• Raisins (optional)

How to Make Oatmeal Raisin Pancakes

STEP 1. In large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices.

STEP 2. In small bowl whisk together eggs, buttermilk, syrup and melted butter.

STEP 3. Add milk mixture to the flour and fold together until completely combined. Let sit for several minutes.

STEP 4. Heat large griddle in medium, add 1-2 Tbsp butter. Scoop 1/4 cup of batter onto griddle and heat until top is bubbly, flip and cook other side. Add more butter to griddle after each batch is cooked (very important!!!).

Serve with syrup and your favorite pancake toppings!

Tips for Cooking Pancakes

Making perfect pancakes isn’t rocket science but it can take a little trial and error. Here are some of my tips and tricks for making perfect fluffy pancakes every time.

1. Use a thin, flexible spatula to flip your pancakes. This lets you slide underneath the flapjack in one smooth motion. No more broken wonky pancakes!
2. Make sure the griddle isn’t too hot. A common mistake I see people making is overheating the griddle or pan. It should be hot enough that the batter sizzles when it makes contact but not so hot that you see it start to smoke and shrivel right away. Start by setting your pan to medium and adjust as needed.
3. Let the batter rest before your cook the pancakes. This relaxes the gluten in the flour which gives the pancakes the light, fluffy texture.
4. Add a thin layer of butter to the griddle between batches of pancakes.
5. Not a fan of raisins? Leave them out like I did or try substituting another dried fruit like cranberries. You could even make these extra sweet by folding in some chocolate chips instead (or give our chocolate chip waffles a try)!

Can you freeze pancakes?

Yes! This recipe makes a lot of pancakes. We gobbled them all up but if you have a smaller family or aren’t as hungry, you might wind up with leftovers.

That’s not a bad problem to have because frozen pancakes make great easy breakfasts on the weekdays!

Freeze the oatmeal cookie pancakes with parchment paper between layers to keep them from sticking. When ready to eat, reheat them in the oven for 5 – 10 minutes (or use a toaster oven).

More Breakfast Recipes

• Cinnamon Rolls
• Classic Waffles
• Amish Friendship Bread
• Cinnamon Coffee Cake
• Crumb Cake

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Oatmeal Cookie Pancakes

5 from 3 votes

By: Aimee

It's cookies for breakfast! These fluffy Oatmeal Cookie Pancakes have all the great taste of oatmeal raisin cookies in a flapjack!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 3 dozen

Ingredients 

1x2x3x

• ▢ 1 ½ cups all-purpose flour
• ▢ ¾ cup quick cook oatmeal
• ▢ 2 Tablespoons light brown sugar packed
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon cinnamon
• ▢ pinch nutmeg
• ▢ 2 large eggs
• ▢ 2 cups buttermilk
• ▢ 1 Tablespoon maple syrup
• ▢ ¼ cup unsalted butter melted
• ▢ ⅓ cup raisins optional

Instructions 

• In large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices.
• In small bowl whisk together eggs, buttermilk, syrup and melted butter.
• Add milk mixture to the flour and fold together until completely combined. Let sit for several minutes.
• Heat large griddle in medium, add 1-2 Tbsp butter. Scoop 1/4 cup of batter onto griddle and heat until top is bubbly, flip and cook other side. Add more butter to griddle after each batch is cooked (very important!!!).
• Serve with syrup and enjoy!

Notes

• Use a thin, flexible spatula to flip your pancakes. This lets you slide underneath the flapjack in one smooth motion. No more broken wonky pancakes!
• Make sure the griddle isn’t too hot. A common mistake I see people making is overheating the griddle or pan. It should be hot enough that the batter sizzles when it makes contact but not so hot that you see it start to smoke and shrivel right away. Start by setting your pan to medium and adjust as needed.
• Let the batter rest before your cook the pancakes. This relaxes the gluten in the flour which gives the pancakes the light, fluffy texture.
• Add a thin layer of butter to the griddle between batches of pancakes.
• Not a fan of raisins? Leave them out like I did or try substituting another dried fruit like cranberries. You could even make these extra sweet by folding in some chocolate chips instead!

Nutrition

Calories: 51kcal, Carbohydrates: 7g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 167mg, Sugar: 2g

Course: Breakfast and Brunch

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Fluffy oatmeal cookie pancakes made with or without raisins are a weekend breakfast treat the whole family gives two thumbs up! I