Oatmeal Raisin Pancakes

Tender oats and soft raisins are an amazing pancake combination in these soft and fluffy oatmeal raisin pancakes.

Your pancake game is getting a serious level up today! Everyone needs a breakfast like this in their life.

Oatmeal and raisins are taking over things and I’m so not even kidding when I say that these pancakes are kinda like the pancake version of a big, warm oatmeal raisin cookie.

Suffice to say, you will be consuming quite the impressively tall stack of these gems.

The base for these pancakes is following my keeper buttermilk pancake recipe which means we’ve got that signature rich buttermilk flavor, a perfect soft and fluffy texture, and a very simple recipe that any skill level is going to nail!

I spy your new weekend breakfast go-to.

These Pancakes feature…

• A soft and fluffy texture with lots of tender oats
• Sweet raisins and a hint of cinnamon and brown sugar
• Ready in minutes with only a handful of ingredients

Making the Pancakes

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Quick-cooking oats
• Unsalted butter
• Brown sugar
• Vanilla extract
• Egg
• Buttermilk
• All-purpose flour
• Baking powder
• Baking soda
• Cinnamon
• Kosher salt
• Raisins
• Maple syrup

Choosing Your Oats

I recommend using quick-cooking oats for these pancakes. The finer texture of these oats works well in a light and fluffy pancake base, giving you a bit of texture but not making the pancakes gummy or chewy.

If you don’t have quick oats on hand you can easily make them using old-fashioned rolled oats. Pulse oats in a food processor several times until oats are coarsely chopped.

Tips for Perfect Pancakes

1. Toast oats – giving the oats a quick toast on the stovetop brings out their nutty flavor.
2. Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
4. Gently fold batter – use a light hand when mixing batter to prevent overmixing.
5. Use real buttermilk – this gives the pancakes a rich and tangy flavor.

Recipe Variations

Try these ideas for a different twist on these pancakes.

• Use a different dried fruit – try dried cranberries or blueberries.
• Add chocolate – fold 1/2 cup semisweet or dark chocolate chips into batter.
• Make pancakes with fresh fruit – replace the raisins with fresh blueberries, raspberries, diced strawberries, or peaches.
• Add more spices – add a few pinches of nutmeg, cloves, allspice, or cardamom.
• Add nuts – try adding a handful of toasted pecans or walnuts to the batter.

I’m not exaggerating in the slightest when I say that these pancakes are reminiscent of a homemade oatmeal raisin cookie! They’re so soft and fluffy with just the right amount of texture from the oats and pops of soft raisins in every bite.

Breakfast is so won today.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other keeper pancake recipes next!

• Gingerbread Pancakes
• Chocolate Chip Banana Pancakes
• Blueberry Ricotta Pancakes

This post was updated with new recipe adjustments and photos on 3/7/25.