I finally did it. I put my favorite cookie in the entire world into one of my biggest loves: Pancakes. I’m just “flipping” (pun intended) out over these gorgeous things. And it is just uncanny to me how much these pancakes taste like oatmeal raisin cookies—Flipping out! Especially because it took two tries to get these pancakes right. My first batch was an utter flop—the pancakes stuck to the griddle, they didn’t puff up, the oats made the pancakes tough, and the raisins were gummy. Eww. After that disappointment, a few weeks passed, and I kind of forgot about my mission to make my favorite cookie into a pancake. Thank your lucky stars that I stumbled across an oatmeal pancake recipe on Facebook the other day, that reminded me about my quest for a cookie pancake.
Quest completed as of last Sunday. I’m pretty proud of myself (and very full from all those amazing pancakes!) That’s another thing: Not only do these pancakes taste like a real cookie, but they’re also very filling (only without the extra calories) and very heart-healthy, thanks to the white whole wheat flour and quick-cooking oats addition.
If you have seen my other pancake obsessions, (see the end of this post for an extended list 😉 ) you will know all of my perfect pancake techniques, by now. If you haven’t, I highly recommend you check out this recipe for Blueberry Buttermilk Pancakes (where it all started!)—I tell all the secrets I’ve learned for high, moist, fluffy, and flavorful pancakes, in just a few easy steps. Now, about these pancakes—We’re going to be using most of my pancake tricks. These pancakes are just slightly different from my original pancakes, because of the addition of oats in them. So how do you keep your pancakes from turning tough because of the tender oats? Here’s 2 simple steps:
1. Use quick-cooking oats, rather than rolled—This results in a lighter and moister pancake.
2. Mix your batter lightly until just combined (your batter should still have a few lumps in it) I can’t emphasize this enough—Over-mixing pancake batter will result in dry, tough pancakes that you definitely do not want.
Yeah, this is more like what you want 🙂
Ohhh I am simply obsessed with these lovely little things. The soft interior of the pancakes is just loaded with chewy oats, soft raisins, and just a hint of cinnamon and nutmeg that really bring out these pancakes amazing flavors. I’m telling you guys—these taste like a true oatmeal raisin cookie—only in soft pancake form!
Guess what just hit my top favorite breakfast treat? THESE pancakes! And you should probably know that I have a LOT of favorite breakfast treats, so that should definitely mean something. I mean, go check out my Pinterest board, Breakfast Inspirations—that’s where I get most of my inspiration for my breakfast indulgences 😉
Note: Since these pancakes are HEALTHY you can eat ’em with lots of butter and maple syrup—as much as you fancy because it’s all balanced out 😉 These pancakes are so good you could even eat ’em without, but really? If you did something weird like that you would definitely qualify as crazy in my book of food laws—One of my #1 food laws: Pancakes and waffles shall always be eaten with butter and maple syrup. Case closed.
The case with these pancakes? Make them and do it as soon as possible—After all: Who says cookies aren’t for breakfast? Obviously someone who has never experienced true bliss 🙂
Oatmeal Raisin Cookie Pancakes
- 2 cups white whole wheat flour
- 1 cup quick-cooking oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons coconut sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup plus 2 teaspoons safflower oil divided
- 2 large eggs
- 2 cups buttermilk
- 3/4 cup raisins
- Maple syrup and butter for serving
In a large bowl, combine flour, oats, baking powder, baking soda, coconut sugar, salt, cinnamon, and nutmeg. Set aside. In another large bowl, whisk 1/4 cup oil, eggs, and buttermilk until smooth. Combine buttermilk mixture with flour mixture and gently use a whisk to fold batter until just combined. Fold in raisins.
Heat a nonstick skillet to 300 F. Lightly grease with remaining 2 teaspoons safflower oil. Drop pancake batter by 1/4 cupfuls onto skillet. Cook 1-2 minutes on first side, flip pancakes and continue cooking 1-2 more minutes until golden brown. Repeat step 2 with remaining batter. Serve pancakes warm with maple syrup and butter.
Store pancakes in refrigerator up to 2 days.
Check out my other drool-worthy pancakes!
(Where my perfect pancakes began!)
(My all-time favorite fall breakfast!)
(My family’s all-time favorite kind of pancake—they’re very kid-friendly!)
What are your favorite kind of pancakes?