Oatmeal Cookie Pancakes

Elevate your breakfast game with these irresistible Oatmeal Cookie Pancakes, a delightful fusion of classic oatmeal cookies and fluffy pancakes. Packed with wholesome rolled oats, warm cinnamon, and just a hint of brown sugar, these pancakes exude cozy, homemade charm. The batter comes together effortlessly with buttermilk for a tender texture, and you can customize each batch with optional raisins or chocolate chips for a touch of extra sweetness. Perfect for lazy weekend mornings, these golden beauties cook quickly on a griddle and pair beautifully with maple syrup, whipped cream, or your favorite pancake toppings. With just 10 minutes of prep time, this quick and satisfying recipe will become a family favorite you’ll crave again and again.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 1 cup All-purpose flour
• 2 tablespoons Brown sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 1.5 cups Buttermilk
• 2 Large eggs
• 2 tablespoons Unsalted butter, melted and cooled
• 1 teaspoon Vanilla extract
• 0.5 cup Raisins or chocolate chips (optional)
• 0 Cooking spray or butter (for griddle)

Directions

Step 1

In a food processor or blender, pulse the rolled oats until they are ground into a coarse flour-like consistency.

Step 2

In a large mixing bowl, combine the ground oats, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk to blend the dry ingredients.

Step 3

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are fine. If using raisins or chocolate chips, fold them in at this point.

Step 5

Let the pancake batter rest for 5–10 minutes while you heat the griddle or skillet.

Step 6

Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with cooking spray or butter.

Step 7

Scoop about 1/4 cup of batter onto the hot griddle for each pancake. Spread the batter slightly with the back of a spoon if needed to shape them.

Step 8

Cook the pancakes for about 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2–3 minutes, or until golden brown and cooked through.

Step 9

Transfer the cooked pancakes to a plate and keep them warm while repeating with the remaining batter.

Step 10

Serve the pancakes warm, topped with syrup, a dollop of whipped cream, or additional toppings of your choice.

Nutrition Facts

Serving size	820.2 grams (820.2g)

Amount per serving	% Daily Value*
Calories	1684

Total Fat 53.00g	68%
Saturated Fat 25.90g	130%
Polyunsaturated Fat 0.70g
Cholesterol 474mg	158%
Sodium 2661mg	116%
Total Carbohydrate 257.70g	94%
Dietary Fiber 16.40g	59%
Total Sugars 94.20g
Protein 52.80g	106%

Vitamin D 270IU	1352%
Calcium 639mg	49%
Iron 13mg	74%
Potassium 1798mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 12.3%

Carbs: 60.0%