Oatmeal Cookie Pancakes

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
about 12 cakes, 4 servings
Level:
Easy

Ingredients
  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 ounces, 1/4 cup, chopped walnuts
  • 3/4 cup sour cream
  • 3/4 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 really ripe bananas, mashed up
  • 3/4 cup raisins
  • 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
  • Maple syrup or honey, for drizzling
Directions

Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.


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4.6 258
To quote my step children, "kid tested and approved." I blended the oatmeal in the food processor to make it flour-like, as in my favorite oatmeal cookie recipe. I used golden raisins, and added more milk as others suggested. They came out perfectly and were quite yummy. My husband raved about them and is looking forward to the leftovers; 4 of us could only eat half of these very filling pancakes. item not reviewed by moderator and published
Disappointing. Overwhelming taste of bananas....mushy in the middle...no matter how slowly I cooked them item not reviewed by moderator and published
This recipe did not work for me. No matter how low I turned my eyes down, the pancakes still burned on the outside and were kind of mushy inside. item not reviewed by moderator and published
They were absolutely delicious. I altered the recipe with blueberries instead of raisins. The best pancakes I've ever made. item not reviewed by moderator and published
These were really delicious but I think the sugar content was the cause for them to burn easily. If I make these again I will reduce the sugar. :) item not reviewed by moderator and published
Loved them. Made them without bananas because I didn't have any and added a little extra milk for moisture. They were fluffy and flavorful and I will definitely make these again! item not reviewed by moderator and published
These pancakes are great. My husband who dosent like pancakes loved these. Based on earlier reviews, I added more milk to get them a little thinner, more like a pancake. This may have helped them cook quicker and not burn on the outside. Keep your flame on the lower side. I did not have sour cream, but substituted a blueberry yogurt. I did not have bananas, used grated Apple instead. I only used a 1/3 cup of raisins and it was plenty. This ones a keeper!!! item not reviewed by moderator and published
My pancakes were fantastic! I used Greek yogurt instead of sour cream. There are pretty sweet, so if you use syrup, I'd go easy on it. This is my new favorite pancake recipe! item not reviewed by moderator and published
OMG.. I could eat this everyday. item not reviewed by moderator and published
Easy and quick. My kids (and husband who hates pancakes) loved them. Just left out the raisins as they are not fans. Might add chocolate chips next time. item not reviewed by moderator and published
Everyday I'm looking for recipe my children will loved and this is one of the best. I tried only this morning and the result was great. I just omit the raisins which they don't like at all and substitute the sour cream with yogurt. Its very healthy and delicious! Thank you Rachael item not reviewed by moderator and published
Fantastic pancakes. My husband made them for Sunday morning breakfast. He had to change them a bit so I could enjoy them. He used 2% milk, EggBeaters, and low-fat sour cream. These were outstanding. Not at all heavy, and the texture was lovely. We will have these again soon. item not reviewed by moderator and published
This recipe was awesome! I used almond milk instead of regular milk, whole wheat flour, and only 1/2 the amt of butter. They came out great! Also the left over batter we used to make muffins. Baked at 350 for about 15 minutes. Enjoy! item not reviewed by moderator and published
I tried this recipe conventionally and then when I became vegan, I altered the ingredients, tried it again, and found it even more delicious! I switched the sour cream with silky tofu, the whole milk with plain almond milk, the eggs with flax eggs (1 Tbsp ground flax to 3 Tbsp warm water = 1 egg), and the butter with Earth Balance (I have also used canola oil). Then I used only 1/2 cup raisins because I am not overly fond of raisins, but I have found leaving them out finds something wanting. I had shelved this recipe thinking I couldn't do it when I turned vegan, but was so happy I could find substitutes and enjoy it as before! item not reviewed by moderator and published
These are, without a doubt, the best pancakes I have ever tasted. Not as easy as using a mix, but well worth the effort - they're amazing! item not reviewed by moderator and published
These are amazing! I have made lots of variations of pancakes, by far these are the best ever! item not reviewed by moderator and published
I haven't added the bananas or raisins when i've made this recipe, and also added about 1/4 tsp of nutmeg. I also sometimes chop up a little too much of the nuts so i will throw the rest in anyway. When I first made them, I ended up eating the first few that came off the griddle and couldn't put them down. AMAZING. I also have had an issue actually cooking them though - they are quite thick and they puff up a bit. I suggest no more than 350 (since i use an electric griddle when i make these) and even that is pushing it - i usually go between 325-350. yes, it does take a little longer to cook them than typical pancakes, but id rather spend more time and not end up with charcoal on one side. If you have worries about being done in the middle, you could try thinning the batter out just a small bit with a little more milk. However, if you like them thick and puffy like me, stick them on a pie plate in a 175-200 degree oven, and in maybe 10 mins you should be good. item not reviewed by moderator and published
Healthy breakfast to start the new year. I used Greek yogurt instead of sour cream, 1/4 cup instead of 1/2 cup brown sugar, egg substitute, used 2 tablespoons butter in batter and cooking spray for cooking! You need to cook on low heat to cook thoroughly and so they will not burn. Filling and delicious! item not reviewed by moderator and published
I made this for my family and they were a hit. I was worried about it burning on the outside because of some of the reviews; therefore, I decided to use my griddle and they turned out perfect. If you have a griddle heat it up to 375 degrees and they will turn out perfect. item not reviewed by moderator and published
Excellent. I did sub almond milk for whole milk and omitted walnuts and raisins (picky family). I also used 99% liquid egg substitute (Lucerne). The key to not having brown sugar lumps in the finished product is to be sure to mix the dry ingredients thoroughly, mashing down the lumps. Agree about keeping the heat low... My family loved them - no butter or syrup needed. This is a keeper. Thanks, Rachael! item not reviewed by moderator and published
I almost never give bad reviews but I'm just not a fan of these pancakes. I made the recipe as written and found them too difficult to flip. By the time they were cooked enough to flip they were turning black on the outside. I turned down the heat to med-low for the second batch and it was about the same. The bananas left mushy spots in the middle that gave that raw-in-the middle feel in my mouth. And they were way too sweet! Maybe with lots of adjustment...but I'm rating based on the recipe as written. item not reviewed by moderator and published
These pancakes were AMAZING! So good and tasty: they only downside was that they burn so easily that the heat had to go really low and it took really long to make 7 pancakes... But it was definitely worth the effort. I subsituted the sour cream with plain yoghurt, milk for soya milk and raisins for blueberries: works really well. Very moist, but next time i will add more cinammon and oats. item not reviewed by moderator and published
I made a few little tweaks to the recipe to accommodate my taste buds and these are delicious. I just added a little more cinnamon, and some white sugar and now they taste more like banana nut muffins. Yum! item not reviewed by moderator and published
Perfect Sunday morning breafast. Agree on the very low heat. item not reviewed by moderator and published
Amazing!! The key is to cook on very very low heat. I have the electric dial (10 -Hottest I was cooking between 3-4 to keep it from burning. item not reviewed by moderator and published
I really loved it, but, I replaced the sour cream with yogurt and it is very delicious, item not reviewed by moderator and published
Yummy...very quick and easy to make. I added some cranberries instead of raisins, cancelled out the bananas (didn't have any on hand but they still turned out delicious. Good way to get your protein with nuts and berries. Try using a berry sauce made from scratch...yum yum yum! Thank you item not reviewed by moderator and published
these were delicious!!! I did 1/4 cup of brown sugar instead since most reviews said it was a bit too sweet. I also divided cinnamon with half of that and half nutmeg. I used golden raisins and regular ones just to mix it up. they truly don't need any syrup cuz they're so sweet on their own but it would be dry without it. We just topped ours with powered sugar and some agave or honey. tastes just like an oatmeal raisin cookie. YUMMMIIEEE btw- i forgot to add that I also just used plain yogurt instead of sour cream. The banana trick worked too!!! Just leave the skins on and put them right in the microwave for a couple minutes and they'll be perfectly ripe! try these! i love the crunch in every bite and they feel so hearty! You can even substitute for wheat flour to make them even more hearty item not reviewed by moderator and published
I love this recipe, my grandkids call it my special pancakes, I substitute the sour cream for Greek yogurt, and the butter for coconut butter. They are great! item not reviewed by moderator and published
absolutely delicious. i didn't have sour cream on hand so i just subbed it with milk. the banana makes it super sweet, and you don't even need syrup to go with this. however, next time i make this i will add the brown sugar to wet ingredients and make sure it is well incorporated before mixing with dry ingredients. i had some un-dissolved chunks in my pancakes. item not reviewed by moderator and published
These are tasty, scorch too easily & should be placed in cupcake wrappers & baked. item not reviewed by moderator and published
A lot of ingredients, but well worth it. Very delicious. Also very filling. item not reviewed by moderator and published
So good and easy to make. My entire family loved them. We are big breakfast eaters and always looking for new ways to make pancakes. This is a keeper. item not reviewed by moderator and published
Very delicious, but very hard to flip. I had to add extra milk and lower the temperature to get them to cook without burning, and even with a buttered skillet, they still tried to stick. I used cranberries instead of raisins, and they tasted awesome. I always freeze my over-ripe bananas, so they came in handy for this one. Making smaller cakes seemed to help the flipping problem. I got 20 instead of the 12 Rachel got. Drop by 1/4 cup-fulls to get the 20 cakes. I will try them again, and reduce the sugar. item not reviewed by moderator and published
I thought these were really good. I didn't have bananas so I skipped them and I added 1/4 tsp salt. I didn't have any problems flipping them as long as I let them cook long enough for the edges to be dry enough. item not reviewed by moderator and published
Definitely not my favorite. Sugary sweet and I found them really hard to flip. Like other reviewers, they either burned on the outside and/or ripped when I flipped them. I, too, tried a greased and ungreased pan, different spatulas, higher and lower temps. Nothing. They never really set in the middle. Won't make again. item not reviewed by moderator and published
This were so yummy! The kids ate them without syrup too. item not reviewed by moderator and published
The recipe was delicious. My problem was the cooking of the pancake. If the griddle was high the inside was not cooked before the outside burned. If the griddle was low, none of it cooked. Turning them was a nightmare. They were so heavy that they broke before they could be turned. Yes, I made small pancakes, used a large spatula, but getting the spatula under them usually caused them to break. I used a dry griddle and a greased griddle, but it didn't make any difference. Out of the entire recipe I ended up with 2 pancakes. Usually Rachael's recipes would garner 10 stars, but this one is a loser. The only reason it received one star was because I can't give zero stars. Sorry, Rachael. item not reviewed by moderator and published
I needed to add salt. They smelled fabulous, it just didn't translate over to the taste. I still enjoyed the pancakes, but a lot of work for an ok taste. item not reviewed by moderator and published
I have been making these every weekend for the past 3 years for my two boys( 21 months and 4 yrs.) who love them. They are the very best oatmeal pancakes I have ever tasted. item not reviewed by moderator and published
Fantastic! It is great with blueberries instead of the raisins too. item not reviewed by moderator and published
Yum-O! My 6-yr-old and I just made these and they are so easy and good! Variations that worked great: added 1/2 tsp salt; greek yogurt instead of sour cream; vanilla soy milk instead of whole milk; used canola oil on the griddle, no problems flipping. The nuked banana trick worked perfectly. Thank you, Rachael Ray for being awesome and for helping us cook awesome food! item not reviewed by moderator and published
Tasty, easy, delish!! item not reviewed by moderator and published
Delicious! I used yogurt instead of the sour cream. One problem I had was in flipping them over - they were difficult to get the spatula under. I think next time I'll use canola oil instead of the melted butter and see if that makes a difference. Will definitely make these again. A KEEPER. item not reviewed by moderator and published
I still have a problem with cooking pancakes, either they are too done or not done in the middle. Regardless, these pancakes are delicious. I used different kinds of raisins and only did 1/2 cup. I also used 1/4 teaspoon of vanilla because I hate vanilla. I used greek yogurt substituting the sour cream. I am allergic to nuts and did not use them. This recipe made 15 pancakes for me item not reviewed by moderator and published
YUM!!! I made a few changes, but I think the recipe as written would have been just as good. I didn't have sour cream or brown sugar, so I subbed extra milk and raw sugar. I also added 1/2 c. oat flour to boost the fiber content. I ommitted the raisins and nuts because I don't like raisns and my husband doesn't like nuts. My husband took 1 bite and said they were the best pancakes he'd ever eaten. I completely agree! I didn't even use syrup on mine, just butter and then sprinkled with a little extra raw sugar. With the changes I made, these only have 200 calories and have 4 g of fiber each! We have a new Saturday morning ritual in our house! item not reviewed by moderator and published
These are great! And I really like some of the variations suggested in the reviews. item not reviewed by moderator and published
DELICIOUS!! Also didn't have sour cream and used yogurt. Served it with blueberries, maple syrup and whipped cream. OMG!!! item not reviewed by moderator and published
These are great! I didn't have sour cream, so used 4oz banana yogurt and milk to make 3/4Cup. Next time I will add 1/2 t salt. item not reviewed by moderator and published
Great idea but way too sweet. I only used half the sugar and it was still very sweet. I also used half whole wheat flour and half AP flour. I caramelized the bananas in the sugar and butter before adding to the batter because they weren't very ripe. I'll definitely try this again without the sugar. item not reviewed by moderator and published
Awesome!! LOVED these as did my coworkers at our pot luck holiday breakfast! item not reviewed by moderator and published
I wanted to try the pancake itself first, so I left out the nuts and raisins. One of the best pancakes I have Ever had. :) item not reviewed by moderator and published
This pancake recipe is awesome. I think it is my favorite one. The pancake is fluffy, flavorful, and moist. item not reviewed by moderator and published
Wonderful. They taste like the Oatmeal Banana pancakes I love at a local restaurant. Now I do not have to go out for my favorite pancakes! I did not include nuts my first time making and it was fine without. I am going chop them finely and add them next time. I am also probably going to add dried apples. Yum! Thanks! item not reviewed by moderator and published
These pancakes are fantastic! I made them for the first time today and my husband loved them and my 2-year-old son ate 2! I would definitely make these over and over again and loved the use of oatmeal, nuts and bananas within the pancakes themselves. They had a nice texture, were moist and yummy. You can taste the cinnamon which gives them a nice dimension. The only changes I made were to use Greek yogurt - since I didn't have any sour cream - and omitted the raisins - since I was out of them. Next time, I will try using whole wheat (pastry) flour to make them even healthier. Love them!!! Thanks, Rachael : ) item not reviewed by moderator and published
These are delicious and easy to make healthier. We reduce sugar to 1/3 cup and sub lowfat buttermilk for the milk and sour cream, use one egg + 1 egg white, and use 1/2 whole wheat pastry flour. We sometimes leave out the bananas and use blueberries and sliced almonds instead, and these would probably be delicious with grated apple or pumpkin puree as well. Yumm-o for sure! item not reviewed by moderator and published
We make these for company while at lake for RNR. Use 1/2 whole wheat flour, 1/2 AP and Canola oil. My college boys love them after a good ski run. Oldest son is diabetic & makes them with all wheat flour and takes them to the lake where he is on water ski team for an energy snack. Good cold with no syrup. item not reviewed by moderator and published
I own a restaurant and was looking for something different, this was it! My customers and I love them...I did not add the bananas and after i dropped the pancakes I added the raisins and chocolate chips if desired. item not reviewed by moderator and published
These pancakes are phenomenal. The blend of flavors just melts in your mouth and the recipe holds up well to modifications. Unfortunately I am the only one in my family who likes them.... even after blasting them with chocolate. item not reviewed by moderator and published
These pancakes were awesome! I am usually pretty bad at making pancakes, and these turned out great. They taste more like banana nut bread pancakes, but whatever you call them, they're good. item not reviewed by moderator and published
Taste great. They're even better if you combine them with the apple concept from this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-pancakes-recipe/index.html item not reviewed by moderator and published
I've made this recipe many times, trying different variations, such as leaving out the bananas, raisins or walnuts. They're always yummy. Sometimes I've added chocolate chips-very decadent. They are definitely more filling and some may consider even heavy when you add the nuts, though richness and heaviness in food is never a problem for me :-) Lately I've been combining 1/2 cup each all-purpose flour and whole wheat flour, using 1/4 cup brown sugar instead of 1/2 cup, and 1% milk instead of whole. Today I left out the butter for a tbsp of canola oil. They were maybe less rich but still moist, fluffy and delicious. I usually cook them in Smart Balance spread, not butter, and use a 1/4 cup measure to drop the batter onto the griddle (which helps them cook faster than 1/3 cup). I keep the heat somewhere between medium-low and medium. This helps them cook all the way through without burning. I make sure to preheat the pan for several minutes. LOVE THESE PANCAKES. item not reviewed by moderator and published
I have made these several times and loved them each time. I substitute yogurt for the sour cream-one time I used vanilla yogurt and reduced the sugar. They freeze really well and make a very easy breakfast, especially for kids on the go. Pop in the toaster and eat without anything else or dip in applesauce or go for the butter syrup. All are wonderful. Thanks Rach for another great recipe. item not reviewed by moderator and published
We love the flavor of these, but have battled with cooking them the couple times we tried to make them. I don't use the raisins, because I don't like raisins, other than that, I follow the recipe exactly. I find they are very hard to flip and never seem to cook through all them way. The last time I made them, I thought, why not try them in the waffle iron, so I did. They are not "crispy" waffles, but they do actually cook through and through that way. The flavor is really good. Its a nice change from the ordinary breakfast. item not reviewed by moderator and published
I thought these pancakes were pretty good. I added chocolate chips instead of raisans and thought they were a bit much. Next time I make them I think I will just leave them out and just have walnuts. They were pretty hard to flip and did not cook all the way through so I had to make them mini. The batter was most the best part! I will try these again. item not reviewed by moderator and published
I make this pancakes every time I host brunch at my place. My friends adore them. They are so easy to make and they never disappoint. It's so easy to mix up a batch and freeze them- I usually freeze them without the bananas and raisins. My friends love to add yummies to their personal pancakes, e.g. raisins, bananas, pecans, chocolate chips, peanut butter chips, or walnuts. Everyone is happy and it's quick and easy. I sometimes even make them to eat as a snack-syrup isn't necessary. Thank you Rachael! item not reviewed by moderator and published
These tasted like banana pancakes with raisins and not like oatmeal cookies. They were very hard to cook. To be honest because they were so hard to cook (burned on the outside before you can flip it) I thought they would taste horrible. They tasted okay which is why it got 2 stars instead of 1. For an excellent Oatmeal raisin pancake recipe go to http://www.foodnetwork.com/recipes/sara-moulton/oatmeal-raisin-pancakes-with-cinnamon-sour-cream-recipe/index.html For an excellent banana pancake recipe try http://www.foodnetwork.com/recipes/tyler-florence/banana-and-pecan-pancakes-with-maple-butter-recipe/index.html item not reviewed by moderator and published
These pancakes are so good! Very easy to make and taste delicious! The only change I made was to leave out the walnuts. Used light sour cream and topped with maple syrup. They have such a great flavor though that they were even good with just butter on top! This recipe is definitely a keeper!! item not reviewed by moderator and published
I loved these pancakes! I forgot to add the melted butter, but they were still great. Used lowfat milk and light sour cream. I had no problem with over or under cooking like some other reviewers. I didn't think the bananas made them taste like banana bread. I thought they were a perfect addition. I used apple sauce as a topping, since the pancakes were plenty sweet on their own. Don't hesitate to try these yummy pancakes! item not reviewed by moderator and published
These pancakes seem to be fool-proof, as well as quick and simple to make. The ingredients are just things I had lying around the kitchen, but these taste totally different from anything I've ever had. The texture is awesome, they aren't too sweet (though I actually decided to add about a tablespoon of regular sugar to balance out the fact that I used salted butter), and there's a whole lot of fruit and fiber in there. I didn't have walnuts at home, but I think they would make these perfect. No syrup needed. I will definitely be making these again, and I think I could easily substitute many different ingredients for the bananas, raisins, and walnuts! Great recipe, Rachael. item not reviewed by moderator and published
THESE ARE AWESOME!! I LEFT OUT THE BANANA'S( NOT A FAN)!! SMELLS LIKE YOU ARE BAKING OATMEAL COOKIES WHEN THE HIT THE GRIDDLE!! THANKS RACH! item not reviewed by moderator and published
I love this recipe - in fact I use applesauce to top them instead of syrup. item not reviewed by moderator and published
i agree w the comment that these are too hard to cook. the outsides burn, the insides remain gooey and uncooked. skip this one. item not reviewed by moderator and published
I am a single mother who works nights so my 3 kids usually eat noodles or something else for dinner that they can cook themselves. On my nights off I will often do the take out thing just for convienence and a quick meal, but tonight we all wanted breakfast for dinner, what a treat. I have a raging sweet tooth and these were perfect, plus added bonus of fiber. The kids loved them, I will try a lower fat version next time but these will definitley stay on the cooking list. item not reviewed by moderator and published
These pancakes were just delicious. I "griddled" them on a Farberware electric griddle that I've had for many years. At 325? the pancakes took about 3 minutes per side, and they were nicely browned, slightly crispy around the edges, and these tender, moist pancakes, made our Saturday morning so enjoyable. The banana and cinnamon flavor was wonderful as a counterpoint to the raisins and oats. This unique pancake is absolutely my newest heirloom recipe that will be repeated for years to come. Way to go Rach. Cheers, Jeff from Sherman Oaks, California. item not reviewed by moderator and published
Very yummy pancakes! I made some substitutions with great success. Instead of whole milk, I used evaporated skim. I didn't use raisins or nuts but dropped a few chocolate chips on each pancake. I also used 2 tbsp melted butter instead of 4 and greased the skillet with a light layer of canola oil. item not reviewed by moderator and published
Delicious and easy!!! item not reviewed by moderator and published
My kids ( we all)LOVED these. the kids tried syrup and decided they liked them better without. item not reviewed by moderator and published
I had trouble getting these to cook before the outside burned. I was in a hurry and didn't have time to experiment with lower heat etc... Instead I decided to make muffins with the batter - they turned out pretty good. Very moist. They didn't rise much though. I will not be wasting my time making this one again. item not reviewed by moderator and published
I've been making them without the raisins, and they're still very good! Pretty quick, too, for something being made from scratch. Deeeee-Licious item not reviewed by moderator and published
Not only do I love these pancakes but so does my 18 month old son and my husband (who normally doesn't like pancakes). They freeze and reheat very well. item not reviewed by moderator and published
Because of our busy schedule, we rarely get to eat breakfast as a family. So, we have breakfast for dinner about once a week. I am always trying to find something new to keep the kids' excited. Though these can easily be eaten as a dessert (believe I have - they're just as good!), they really give a little nice change to our breakfast for dinner meal! item not reviewed by moderator and published
My 5 year old son loves Rachel Ray! He watches her show that I tape for him everyday and he wanted to try these pancakes, but I am allergic to walnuts and he doesn't like raisins. So I substituted them both for Choc. Chips and they were tooooo die for! item not reviewed by moderator and published
We have made these several times. My husband and two year old love them. They are a little heavy, but the taste is perfect! item not reviewed by moderator and published
I didn't have bananas & rasins on hand so I used cut up aples instead, that came out awesome! I let the kids put a few chocolate chips in theirs. We put fresh berries & topped them with whipped cream. They were a big hit! Thanks! item not reviewed by moderator and published
I made these for brunch and everyone loved them, kids included. Will definitely make again. item not reviewed by moderator and published
My very picky 3 year old loved these. I reduced the sugar to a 1/4 cup and skipped the melted butter altogether and it was still delicious. They are super easy and a good recipe for kids to help make. item not reviewed by moderator and published
Super dude item not reviewed by moderator and published
The whole family loved these for dinner and you can easily switch out ingredients to your liking. item not reviewed by moderator and published
OMG, these were sooo easy to make (my two year old loves help measure/mix)and were absolutely flippin' delicious!!!!!!! My Mom, daughter and I are enjoying these as I type. My new family pancake recipe!! Thank you, Rachelle (and your sister..she inspired this recipe? :) Love, love, love 'em!!!!!! item not reviewed by moderator and published
I tried these pancakes but I used a lowfat version. I substituted low fat yogurt for the sour cream and I also used low fat milk. These pancakes were very delicious and also healthy!! item not reviewed by moderator and published
I saw Rachael Ray make these pancakes months ago on her show and I made a mental note to look up the recipe on foodnetwork.com so I could try these out. She made them look easy enough, so why not try them at least once. I started thinking about this recipe and looked it up. A trip to the grocery store to get bananas and baking powder later, I was mixing up wets and drys and I was on my way to cooking these up for dinner. Pancakes for dinner? We don't care! I have been on a Oatmeal Raisin cookie kick here lately so might as well go with it. I have made Oatmeal Raisin Cookies 2 times in the last 2 weeks. Anyway, the first pancake was raw in the middle. I ate it anyway and cooked the second one. And cooked, and cooked. These take forever to make because you have to cook the oatmeal in the middle. I wonder if quick oatmeal in those little packets would work better? And surprisingly I didn't like the raisins in them too much. They gave an off flavor, I might put them in later next time so mine can go without raisins and my best friend's can go with them (he thought they were perfect, he wouldn't change a thing) and I could barely taste the banana that I put in. I followed other people's advice and only put one in. Because I didn't want banana nut bread. Overall I will try these again, but these tasted more like a bowl of oatmeal in pancake form rather then a cookie. I am not complaining though. I really liked the grainy texture and taste to them, I have been in a whole wheat mood lately. item not reviewed by moderator and published
My family loved these. I didn't have sour cream so I substituted plain yogurt. We will definitely be making these again. item not reviewed by moderator and published
these pancakes were the best,my boyfriend thought so to.their good hot or cold syrup or no syrup.I was snacking on them throughout the day. item not reviewed by moderator and published
These pancakes were wonderful. They were so moist on the inside and tasted great. This recipe is going to be a Saturday tradition! item not reviewed by moderator and published
thease pancakes were so good. me and my family loves item not reviewed by moderator and published
taste was great, but they were a little heavy. Also had a tendabcy to burn more than regular pancankes, so need to use a slightly cooler pan. Would definitely make again though item not reviewed by moderator and published
I made these pancakes this morning and think that they are amazing! Truly delicious and easy to make. I used light sour cream and 1% milk, but I wonder how they would be with fat free sour cream, skim milk, egg whites and whole wheat flour. With those substitutions, these would be truly guilt free. I will try next time. item not reviewed by moderator and published
These are the most flavorful pancakes I've ever made. We had overnight guests when I made these pancakes and I received rave reviews! There's nothing exotic so it's a breeze to mix up. The batter is thicker than normal pancake batter so they take a little longer to cook...or maybe I just didn't take the time to spread them out. Definitely a recipe I'll keep and make again! item not reviewed by moderator and published
Even my 2 and 3 year old loved these - and ask for them! item not reviewed by moderator and published
I'll be going with a little less butter next time. Glad to see someone else has tried it. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen