Oatmeal Cookie Pancakes

Name: Oatmeal Cookie Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

5 from 2 votes

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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.

Syrup being poured over a stack of pancakes.

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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Cuisine: American

Cooking Method: Griddle (or Stovetop)
Primary Ingredients: Old-fashioned oats, flour, brown sugar, cinnamon, nuts, sour cream, milk, eggs, bananas, raisins, butter
Skill Level: Easy

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What Makes This Recipe Special

These oatmeal cookie pancakes are quick enough for any morning but feel just a little more special than your average breakfast. The familiar combination of oats and spices gives them that unmistakable oatmeal cookie flavor without being overly sweet.

The ingredients are simple and affordable, most of them are probably already in your pantry. That makes this an easy choice when you want something homemade without needing a trip to the store. And because the batter is so adaptable, you can stir in other ingredients or adjust the spices to suit your own taste.

Ingredient Notes

Labeled ingredients for banana bread, including eggs, bananas, flour, nuts, butter, oats, spices, and more on a counter.

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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.
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.
Ripe Bananas – Adds sweetness and moisture, making the pancakes tender.
Raisins – Adds little bursts of sweetness, mimicking oatmeal cookies.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

Glass bowls with flour, oats, brown sugar, cinnamon, powdered sugar, and chopped pecans on a marble surface.

STEP 1. Place the dry ingredients (the first 7) in a medium bowl. Mix together with a wooden spoon or whisk.

A glass bowl with sour cream, two eggs in a tray, and a glass of milk on a marble surface.

STEP 2. Measure the wet ingredients (the next 4) into a separate, smaller bowl. Mix together with a spoon or whisk.

Large bowl of batter, with a small bowl of raisins and a bowl of mashed bananas on the side.

STEP 3. Whisk the wet ingredients into the dry until just combined.

A glass bowl of batter with raisins on top, next to a small bowl of melted butter on a marble surface.

STEP 4. Fold in the mashed bananas and the raisins. Stir in the melted butter.

STEP 5. 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.

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Overhead view of a black griddle with a measuring cup pouring batter onto it, on a white marble counter.

STEP 6. 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 pancakes are very tender while still wet, so use a wide spatula and turn them very gently.

Six golden-brown pancakes cooking on a black electric griddle, seen from above.

STEP 7. Cook until golden brown on the second side. The cooking time is about 2 minutes per side.

STEP 8. 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!

A stack of pancakes topped with butter is being drizzled with syrup on a white plate.

Recipe Tips Learned 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 to Serve

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.

Storing 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.

A stack of pancakes with butter on top and raisins on the side of the plate.

Can I make oatmeal cookie pancakes gluten-free?

Yes, simply use a gluten-free all-purpose flour blend in place of regular flour.

Are oatmeal cookie pancakes freezer-friendly?

Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag.

Can I add chocolate chips to oatmeal pancakes?

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.

5 from 2 votes (2 ratings without comment)

2 Comments

Helen says:

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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. Lana Stuart says:
  
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  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!