Tasting Table National: Oatmeal Cookie Pancakes

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Recipe adapted from Joy the Baker Cookbook

Oatmeal-Cookie Pancakes
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Breakfast meets dessert in this sweet, fanciful recipe from the Joy the Baker Cookbook.
Servings
4
servings
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 1 pinch freshly ground nutmeg
  • 2 large eggs
  • 2 cups buttermilk
  • 1 tablespoon maple syrup, plus more for serving
  • ¼ cup (½ stick) butter, melted and cooled, plus more for the griddle
  • ⅓ cup golden raisins
Directions
  1. Place a rack in the center of the oven and preheat to 200°. (This will help keep the cooked pancakes warm while you finish the entire batch.) 2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  2. In a medium bowl, whisk together the eggs, buttermilk, maple syrup and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.
  3. Heat a griddle or a thin non-stick pan over medium heat and add a touch of butter. Spoon or pour batter onto the hot griddle. Cook until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place the pancakes on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup.
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