Oatmeal Cookie Pancakes

Total Time:
22 min
10 min
12 min

about 12 cakes, 4 servings

  • 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

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

Not what you're looking for? Try:

Loaded Oatmeal-Raisin Cookies

Recipe courtesy of Food Network Kitchen