Oatmeal Raisin Cookie Pancakes

Oatmeal Raisin Cookie Pancakes stacked up high.

Oatmeal Raisin Cookie Pancakes are hardy, stick-to-your-ribs, satisfying pancakes with the flavour of Oatmeal Raisin Cookies.

Pancake Day is upon us once again.  Ha, ha, it happens every year.  Some observe the religious traditions of Shrove Tuesday but I just like to eat pancakes. We have regular plain or blueberry pancakes throughout the year, which we heartily enjoy, but every now and then I want something different and what better time to experiment with pancakes than around this time of the year. 

One of my favourite cookies is Oatmeal Raisin with cinnamon, cloves and nutmeg.  Mmmmm.....that's real comfort.  I like them better than chocolate chip cookies! Now, you may wonder why I've wandered over to "Cookie Land" while I'm writing a pancakes blog but they really are connected in this instance.  It's because I decided to make oatmeal pancakes for Pancake Day.  And then thought I'd throw in a few raisins and then why not some cinnamon and spices and before I knew it I had most of the ingredients for oatmeal raisin cookies.  Just add liquid and pancakes appear.

The pancakes were excellent served with maple syrup or Raisin Cinnamon Sauce (which I've included at the bottom of the recipe for easy reference but you can click on the link if you'd like to see the pictures).  The sauce takes only a few minutes to make and is well worth the effort as it complements the pancakes just wonderfully.

Printable recipe at end of post.

Oatmeal Raisin Cookie Pancakes
  • 2 cups buttermilk or soured milk*
  • 2 eggs
  • ¼ cup oil
  • 1 teaspoon vanilla
  • ¾ cup quick oats
  • 1½ cups flour
  • 2 tablespoons sugar (For sweeter pancakes use ¼ cup. Can use brown sugar.)
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves, optional
  • ¼ teaspoon nutmeg, optional
  • ½ cup raisins
  • Oil for frying
How to make it:
In a medium bowl, soak the oats in the buttermilk/soured milk for 10 minutes.  Mix in the eggs, oil and vanilla.  

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.  Make a well in the flour mixture and pour in the wet oats.  Stir together until just blended.  Do not beat.  Fold in the raisins.

Heat a large frying pan over medium heat.  Pour in about 1 tablespoon of oil and ladle about ¼ cup of batter for each pancake pancake into the hot pan.  Cook until bubbles form on the surface and the bottom is golden brown.  Flip pancake and fry until golden, about 1 or 2 minutes. Repeat until all pancakes are cooked, using more oil if needed.

Serve hot with pancake syrup, maple syrup or Raisin Cinnamon Sauce.

Makes about 12-14 medium pancakes.

*Note:  To make 2 cups sour milk use 2 tablespoons vinegar or lemon juice and enough milk to equal 2 cups. Stir and let stand for 5 minutes before using.

Raisin Cinnamon Sauce
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 1 cup water
  • 1 tablespoon lemon juice 
  • 1 tablespoon butter
  • 3 or 4 tablespoons raisins

How to make it:
In a small saucepan over medium heat, combine the brown sugar, cornstarch, cinnamon and salt.  Pour in the water and bring to a boil stirring constantly until mixture has thickened.  Continue to boil 1 minute.  Turn off heat and stir in the lemon juice, butter and raisins.  Serve warm over pancakes.

Makes about 1½ cups sauce.

 Soak the oats in the milk for 10 minutes.

While the oats are soaking measure and mix together the flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.

 When the oats have soaked 10 minutes mix in the eggs, oil and vanilla.

 Stir the mixture well to combine.

 Make a well in the dry ingredients and pour in the wet oatmeal mix.

Stir everything together until just blended.  Do not beat.  There may be a few streaks of flour but they'll blend in when the raisins are added.

 Fold in the raisins.

 Add a little oil to a frying pan.  Cook the pancakes over medium heat.

Pancakes are ready to flip when bubbles form on the top side.

Cook 2 or 3 minutes per side.

Pancakes can be kept warm in a low oven setting.  Cover them so they don't dry out.  

 Just need syrup or sauce for this tall stack of pancakes.

Oatmeal Raisin Cookie Pancakes with Raisin Cinnamon Sauce
Oatmeal Raisin Cookie Pancakes with Raisin Cinnamon Sauce.

Oatmeal Raisin Cookie Pancakes piled on a plate.
Oatmeal Raisin Cookie Pancakes are definitely pancakes 
but have the flavour of an Oatmeal Raisin Cookie.

To print click on arrow upper right side.⇩          


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