Oatmeal Cookie Pancakes
Elevate your breakfast game with these irresistible Oatmeal Cookie Pancakes, a delightful fusion of classic oatmeal cookies and fluffy pancakes. Packed with wholesome rolled oats, warm cinnamon, and just a hint of brown sugar, these pancakes exude cozy, homemade charm. The batter comes together effortlessly with buttermilk for a tender texture, and you can customize each batch with optional raisins or chocolate chips for a touch of extra sweetness. Perfect for lazy weekend mornings, these golden beauties cook quickly on a griddle and pair beautifully with maple syrup, whipped cream, or your favorite pancake toppings. With just 10 minutes of prep time, this quick and satisfying recipe will become a family favorite you’ll crave again and again.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 tablespoons Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Buttermilk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or chocolate chips (optional)
- Cooking spray or butter (for griddle)
Instructions
In a food processor or blender, pulse the rolled oats until they are ground into a coarse flour-like consistency.
In a large mixing bowl, combine the ground oats, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk to blend the dry ingredients.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are fine. If using raisins or chocolate chips, fold them in at this point.
Let the pancake batter rest for 5–10 minutes while you heat the griddle or skillet.
Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with cooking spray or butter.
Scoop about 1/4 cup of batter onto the hot griddle for each pancake. Spread the batter slightly with the back of a spoon if needed to shape them.
Cook the pancakes for about 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2–3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep them warm while repeating with the remaining batter.
Serve the pancakes warm, topped with syrup, a dollop of whipped cream, or additional toppings of your choice.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 94.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 639 mg | 49% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
