Oatmeal Raisin Pancakes
Transform your breakfast routine with these hearty and wholesome Oatmeal Raisin Pancakes! Packed with the nutty flavor of rolled oats, a hint of warm cinnamon, and bursts of sweetness from plump raisins, this recipe provides a delightful twist on classic pancakes. The batter comes together in just minutes, blending pantry staples like all-purpose flour, brown sugar, and vanilla extract for a perfectly balanced combination of sweet and savory. These fluffy pancakes cook up golden brown and are the perfect canvas for your favorite toppings, whether it’s a drizzle of maple syrup, fresh fruit, or a dollop of creamy yogurt. Perfect for a weekend brunch or a cozy morning treat, these oatmeal pancakes are as comforting as they are nutritious!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Brown sugar
- 1.25 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 1 tablespoon Cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, salt, and brown sugar. Stir well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; some lumps are perfectly fine. Be careful not to overmix, as this can result in tough pancakes.
Gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to gently spread the batter into a circular shape if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip each pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of yogurt. Enjoy!
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 85.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 564 mg | 43% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1668 mg | 35% | |
*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.
