Name: Oatmeal Cookie Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup quick cook oatmeal; 2 Tbsp light brown sugar, packed; 2 tsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 1 tsp cinnamon; pinch nutmeg; 2 large eggs; 2 cups buttermilk; 1 Tbsp maple syrup; 1/4 cup butter, melted; 1/3 cup raisins (optional)

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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!

Stack of oatmeal pancakes topped with butter, cinnamon, and raisins!

While deciding which pancakes to try first from Joy the Baker’s cookbook, these Oatmeal Cookie Pancakes caught my eye.

I’m sure glad they did. After tasting them, I’m more convinced than ever that Joy is some kind of pancake wizard.

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!

Stack of pancakes with butter and raisins and syrup being poured over the top.

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 by step photos to make oatmeal cookie 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.

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!

Stack of pancakes with one bite cut and being lifted by a fork. Raisins on the side.

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).

Stack of oatmeal cookie pancakes with butter, cinnamon, and raisins on a white plate.

More Breakfast Recipes

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Yield: 3 dozen