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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    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.
    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
    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.
    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!
    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!
    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!
    These are amazing! I have made lots of variations of pancakes, by far these are the best ever!
    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.
    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! 
    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. 
    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!
    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.
    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.
    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!
    Perfect Sunday morning breafast. Agree on the very low heat.
    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.
    I really loved it, but, I replaced the sour cream with yogurt and it is very delicious,
    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
    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
    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!
    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.
    These are tasty, scorch too easily & should be placed in cupcake wrappers & baked.
    A lot of ingredients, but well worth it. Very delicious. Also very filling.
    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.
    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.
    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.
    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.
    This were so yummy! The kids ate them without syrup too.
    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.
    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.
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