Oatmeal Cookie Pancakes – a delicious recipe with Flour, Quick Cooking Oats, Salt, Brown Sugar, Baking Powder, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a bowl add the flour, oats, salt, brown sugar, baking powder, cinnamon, and nutmeg. Mix until well combined. Make a well in the center of the dry ingredients. Add the milk, egg and vanilla, stir until just combined. Add the raisins and stir.
2
Heat a griddle or skillet over medium heat, then coat it with cooking spray.
3
Drop about 1/4 cup of batter on the hot griddle, fitting multiples onto your griddle if you can. Cook until pancakes are dry on the edges and bubbles start to form in the center. Flip and cook on the other side until cooked through, about 2 more minutes. Remove the cooked pancakes to a plate and repeat with the remaining batter.
4
Yields 6-8 pancakes.
256
kcal
Calories
4
g
Fat
45
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup Flour, 1/2 cups Quick Cooking Oats, 1/2 teaspoons Salt, 3 Tablespoons Brown Sugar, and more.
Yes, Oatmeal Cookie Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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