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Oatmeal Raisin Cookie Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 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.