Oatmeal Raisin Pancakes
Tender oats and soft raisins are an amazing pancake combination in these soft and fluffy oatmeal raisin pancakes.
Servings 6 servings
Calories 274kcal
Ingredients
- 3/4 cup quick-cooking oats
- 3 tablespoons unsalted butter, melted and cooled
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups buttermilk
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup raisins
- Melted butter for cooking
- Additional raisins, butter, and maple syrup for serving
Instructions
- Pour oats in a medium skillet and set over medium heat. Toast oats 3-5 minutes, stirring frequently, until oats are a light golden brown and fragrant. Allow to cool slightly.
- In a large bowl, whisk melted butter, sugar, vanilla, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, toasted oats, baking powder, baking soda, cinnamon and salt.
- Fold flour mixture into liquid until batter is just combined. Fold in raisins. (batter will be thick)
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/3 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with additional raisins, butter, and maple syrup for serving. Enjoy!
Notes
Storing Instructions
Pancakes are best if served immediately after assembly.
Nutrition
Serving: 2 pancakes (calculated without toppings) | Calories: 274kcal | Carbohydrates: 46.5g | Protein: 6.3g | Fat: 7.5g | Saturated Fat: 4.2g | Cholesterol: 48mg | Potassium: 382mg | Fiber: 1.9g | Sugar: 16.8g | Calcium: 141mg | Iron: 2mg