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Oatmeal Cookie Pancakes

Oatmeal Cookie Pancakes – take an oatmeal cookie recipe and translate it into pancakes and you have a wonderfully delicious breakfast!

Oatmeal Cookie Pancakes - take an oatmeal cookie recipe and translate it into pancakes and you have a wonderfully delicious breakfast! https://www.lanascooking.com/oatmeal-cookie-pancakes/

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This original inspiration for this recipe came from an old Rachael Ray show on the Food Network. It was one of those programs where she makes a whole meal in 30 minutes. Do you remember those? 

Well, she made her pancakes and several other menu items for a 30-minute breakfast on the show one day. 30 minutes. Yeah, right. Maybe if I’d already had about 6 cups of coffee. Needless to say, it takes me a few more than 30 minutes to pull this pancake breakfast together.

I’ve tweaked and changed this recipe quite a bit over the years I’ve been making it until I’ve settled on this version which we really enjoy. I usually serve some sausage or bacon and maybe a little fresh fruit on the side.

It’s a great way to start your day. And, if you’re having this for a late breakfast, it will likely take you all the way through to dinner. 

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Place the dry ingredients in a medium bowl. Mix together with a wooden spoon or whisk.

Medium bowl containing dry ingredients for the recipe.

Measure the wet ingredients into a separate smaller bowl. Mix together with a spoon or whisk.

Small bowl containing wet ingredients.

Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas.

Medium bowl containing mixed batter for pancakes.

Stir in the raisins and melted butter.

Medium bowl with batter, raisins, and melted butter.

Heat a griddle or skillet over medium heat (or an electric griddle to 350F) and brush with additional melted butter or spray with cooking spray.

An electric griddle with six pancakes cooking on the surface.

Using a 1/3 cup measure, pour the batter onto the hot, buttered surface. I can cook six at one time on my griddle, but only three in a skillet. 

Closeup view of pancake cooking illustrating how bubbles appear on the surface.

Cook the pancakes until bubbles begin to form on the top. Turn to cook the second side. These are very tender pancakes while still wet, so use a wide spatula and turn very gently.

Griddle showing golden brown second side of pancakes.

Cook until golden brown on the second side. The cooking time is about 2 minutes per side. 

Keep cooked pancakes tented with foil in a very low oven to keep hot. Serve topped with butter and drizzled with syrup or honey. These are sweet pancakes and don’t need very much of either!

Recipe Tips from Years of Making This Recipe

  • You can swap out half the flour for whole wheat flour if you’d like.
  • I often substitute light sour cream or Greek yogurt for the regular sour cream.
  • Lowfat milk works very well in this recipe.
  • Try adding 1/4 teaspoon ground ginger for extra flavor.
  • I once made this recipe in a rush and forgot to add the brown sugar. The pancakes were still delicious! We just added an extra dollop or two of syrup on top.
  • If you don’t like bananas, you can just leave them out. Won’t affect the outcome of the recipe at all.
  • If your bananas aren’t quite ripe enough, put them in the microwave for about 15-20 seconds and they will be soft enough to mash.
  • Take care when turning the pancakes to cook on the second side. They are very tender and need to be handled gently. Using a wide spatula is helpful.

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Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Syrup being poured over a stack of pancakes.

Oatmeal Cookie Pancakes

My Oatmeal Cookie Pancakes recipe takes the flavors of oatmeal cookies and reimagines them into pancakes for a great start to the day!
5 from 3 votes
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 361kcal
Author: Lana Stuart

Ingredients

  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ cup chopped walnuts or pecans
  • ¾ cup sour cream
  • ¾ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas mashed up
  • ¾ cup raisins
  • ¼ cup butter melted
  • Syrup or honey for serving

Instructions

  • Place the dry ingredients (the first 7) in a medium bowl. Mix together with a wooden spoon or whisk.
  • Measure the wet ingredients (the next 4) into a separate smaller bowl. Mix together with a spoon or whisk.
  • Whisk the wet ingredients into the dry until just combined.
  • Fold in the mashed bananas and the raisins. Stir in the melted butter.
  • Heat a griddle or skillet over medium heat (or an electric griddle to 350F) and brush with additional melted butter or spray with cooking spray.
  • Using a 1/3 cup measure for each pancake, pour the batter onto the hot, buttered surface. Cook the pancakes until bubbles begin to form on the top. Turn to cook the second side. These are very tender pancakes while still wet, so use a wide spatula and turn very gently.
  • Cook until golden brown on the second side. The cooking time is about 2 minutes per side.
  • Keep cooked pancakes tented with foil in a very low oven to keep hot. Serve topped with butter and drizzled with your favorite syrup or honey.

Notes

Note: Syrup/honey not included in nutrition/calorie calculation.
  • If your bananas aren’t quite ripe enough, put them in the microwave for about 15-20 seconds and they will be soft enough to mash.
  • Take care when turning the pancakes to cook on the second side. They are very tender and need to be handled gently. Using a wide spatula is helpful.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or a warm oven for best results. They can also be frozen for up to 2 months and reheated as needed for a quick breakfast.

Nutrition Information

Serving 2pancakes | Calories 361kcal | Carbohydrates 53g | Protein 7g | Fat 15g | Saturated Fat 7g | Polyunsaturated Fat 2g | Monounsaturated Fat 5g | Trans Fat 0.2g | Cholesterol 72mg | Sodium 260mg | Potassium 382mg | Fiber 4g | Sugar 19g | Vitamin A 429IU | Vitamin C 4mg | Calcium 146mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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2 Comments

  1. Looking forward to surprising my granddaughter with these, thank you! Do you think you could mix a couple batches of the dry ingredients together to keep in the pantry and adding the rest when ready?

    1. Hi Helen. I haven’t tried doing that, but see no reason why it wouldn’t work. Especially if you plan to use it within a few weeks. Hope your granddaughter likes the pancakes!