Oatmeal Cookie Pancakes – take an oatmeal cookie recipe and translate it into pancakes and you have a wonderfully delicious breakfast!
This recipe is from Rachael Ray on the Food Network. I saw her make this along with some other things for a 30-minute breakfast on her show one day. 30 minutes. Yeah, right. Maybe if I’d already had about 6 cups of coffee. Needless to say, it takes me something more than 30 minutes to pull this all together.
We actually had these for breakfast this morning with some sausages and fresh fruit on the side. A great way to start a lazy day. If you’re having this for a late breakfast, it will likely take you all the way through to supper. Oops…dinner. Sorry, I slip sometimes. It’s that growing up in the rural south in the 50’s and 60’s thing, you know.
Oatmeal Cookie Pancakes - take an oatmeal cookie recipe and translate it into pancakes and you have a wonderfully delicious breakfast! Click To Tweet
How to Make Oatmeal Cookie Pancakes
Mix dry ingredients (the first 7), in a bowl.
In another bowl, mix the wet ingredients (the next 4).
Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter. Tip: If you don’t have or can’t find very ripe bananas, put them in the microwave for about 15-20 seconds and they will get soft enough to mash.
Heat a griddle over medium heat (or an electric griddle to 350) and brush with additional melted butter or spray with cooking spray. Use 1/3 cup batter for each pancake.
Cook until bubbles form on the top, then turn. These are very tender pancakes while still wet, so use a wide spatula and turn very gently. Cooking time is about 2 minutes per side.
Keep extra pancakes tented with foil to keep hot. Serve with syrup or honey drizzled over the top. These are sweet pancakes and don’t need very much of either!
Enjoy!
More Pancake Recipes on Never Enough Thyme:
Pancake Recipes from Other Bloggers:
- Pumpkin Pancakes from Cookie + Kate
- Blueberry Yogurt Pancakes from No Recipes
- Oreo Cookie Pancakes from Minimalist Baker
- Banana Nut Pancakes from Just a Taste
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Oatmeal Cookie Pancakes
Classic oatmeal cookie ingredients incorporated into your breakfast pancakes.
Ingredients
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ cup chopped walnuts or pecans
- ¾ cup sour cream (I used light sour cream)
- ¾ cup milk (I use 1%)
- 2 large eggs
- 1 tsp. vanilla extract
- 2 ripe bananas, mashed up
- ¾ cup raisins
- ¼ cup butter, melted
- Syrup or honey for serving
Instructions
- Mix dry ingredients (the first 7), in a bowl.
- In another bowl, mix the wet ingredients (the next 4).
- Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat (or an electric griddle to 350) and brush with additional melted butter or spray with cooking spray.
- Use 1/3 cup batter for each pancake. Cook until bubbles form on the top, then turn. These are very tender pancakes while still wet, so use a wide spatula and turn very gently.
- Cooking time is about 2 minutes per side. Keep extra pancakes tented with foil to keep hot. Serve with syrup or honey drizzled over the top.
Notes
Tip: If you don’t have or can’t find very ripe bananas, put them in the microwave for about 15-20 seconds and they will get soft enough to mash.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 295mgCarbohydrates: 61gFiber: 3gSugar: 31gProtein: 7g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
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