Tasting Table National: Oatmeal Cookie Pancakes

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Oatmeal-Cookie Pancakes

Recipe adapted from Joy the Baker Cookbook

Yield: 4 servings


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 (1/2 stick) butter, melted and cooled, plus more for the griddle

⅓ cup golden raisins


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.

3. 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.

4. 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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