If you’re a fan of oatmeal cookies, then these Oatmeal Cookie Pancakes just may become your new favorite breakfast. Combining the familiar flavors of oatmeal cookies with the fluffy texture of pancakes, they’re sure to get your day off to a great start!
These Oatmeal Cookie Pancakes are not only delicious but also a great way to start your day with a filling and nutritious breakfast. The rolled oats provide fiber for sustained energy, while the milk and eggs contribute protein, essential vitamins, and minerals.
Whether you have these pancakes for a leisurely weekend brunch or as a special treat during the week, they’re sure to become a new favorite in your breakfast rotation. Give them a try and enjoy the best of both worlds – the flavors of a classic oatmeal cookie in the form of fluffy, delightful pancakes. And, if you’re having this for a late breakfast, it will likely take you all the way through to dinner.
❤️ Why I Love This Recipe
- Quick and Easy – This recipe is easy and quick to make, even on a weekday.
- It’s Flavorful – The combination of flavors creates a mouthwatering recipe that will leave you wanting more.
- Simple and Affordable Ingredients – Uses ingredients that are probably always in your pantry, making it a budget-friendly meal option.
- It’s Versatile – It can be easily changed to suit your personal taste preferences by adding or substituting ingredients.
🛒 Ingredient Notes
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- Old Fashioned Oats – Provide texture and fiber for sustained energy.
- All-Purpose Flour – The base of the pancake, making it fluffy and light.
- Light Brown Sugar – Adds a subtle sweetness reminiscent of oatmeal cookies.
- Baking Powder and Baking Soda – Leavening agents that help the pancakes rise and become fluffy.
- Cinnamon – Gives the pancakes a warm, spiced flavor.
- Nuts (walnuts or pecans) – Add crunch and a nutty flavor. May be omitted.
- Sour Cream – Contributes to the rich, moist texture. Can be substituted with Greek yogurt for a lighter option.
- Milk and Eggs – Provide moisture and protein; help bind the ingredients.
- Vanilla Extract – Adds depth to the pancake’s flavor profile.
- Ripe Bananas – Offer sweetness and moisture, making the pancakes tender.
- Raisins – Bring bursts of sweetness, mimicking oatmeal cookies.
- Butter – Used in the batter, for greasing the pan or griddle, and for serving.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
🥄 How to Make Oatmeal Cookie Pancakes
- 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. These are sweet pancakes and don’t need very much of either!
❗ My Pro 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.
- Low-fat 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.
🍽️ How I Serve Oatmeal Cookie Pancakes
Serve these pancakes warm, topped with a pat of butter and a light drizzle of syrup or honey for added sweetness. They pair wonderfully with crispy bacon or breakfast sausage. A fresh fruit salad on the side and a cup of coffee make for a complete, hearty breakfast.
🍚 How I Store Leftovers
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.
❓ Questions About Oatmeal Cookie Pancakes
Yes, simply use a gluten-free all-purpose flour blend in place of regular flour.
Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag.
Yes, chocolate chips or dried cranberries make great additions for extra flavor.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
📖 Recipe
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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
- 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
- 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
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.
— This recipe was originally published on April 4, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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!