My Oatmeal Cookie Pancakes recipe takes the flavors of oatmeal cookies and reimagines them into pancakes for a great start to the day!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Ingredients
1cupold fashioned oats
1cupall-purpose flour
½cuplight brown sugar
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspooncinnamon
¼cupchopped walnuts or pecans
¾cupsour cream
¾cupmilk
2large eggs
1teaspoonvanilla extract
2ripe bananasmashed up
¾cupraisins
¼cupbuttermelted
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.