Oatmeal Cookie Pancakes
Oatmeal Cookie Pancakes – take an oatmeal cookie recipe and translate it into pancakes and you have a wonderfully delicious breakfast!
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.
How to Make Oatmeal Cookie Pancakes
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.
Measure the wet ingredients into a separate smaller bowl. Mix together with a spoon or whisk.
Whisk the wet ingredients into the dry until just combined, then fold in the mashed bananas.
Stir in the 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.
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.
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 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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Oatmeal Cookie Pancakes
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
- 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
- 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.
Nutrition Information
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Pancake Recipes …
- Pumpkin Pancakes from Cookie + Kate
- Blueberry Yogurt Pancakes from No Recipes
- Oreo Cookie Pancakes from Minimalist Baker
- Banana Nut Pancakes from Just a Taste
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?
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!