Oatmeal Cookie Pancakes

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Get the Day Started Right

Rated 5 stars out of 5
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  • Read 225 Reviews
Total Time:
22 min
Prep
10 min
Cook
12 min
Yield:
about 12 cakes, 4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 225 reviews

  • on January 27, 2012

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    A lot of ingredients, but well worth it. Very delicious. Also very filling.

    people found this review Helpful.
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  • on January 21, 2012

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    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.

    people found this review Helpful.
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  • on December 02, 2011

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    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.

    people found this review Helpful.
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