Oatmeal Raisin Pancakes with Cinnamon Sour Cream

Name: Oatmeal Raisin Pancakes with Cinnamon Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup old fashion oats; 1 cup all-purpose flour; 1/4 cup (packed) light brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1 2/3 cups buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted; 1/2 teaspoon pure vanilla extract; 1 cup plump raisins; Cinnamon Sour cream, recipe follows; Maple syrup for topping

Servings: persons

1 cup old fashion oats
1 cup all-purpose flour
1/4 cup (packed) light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 2/3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1 cup plump raisins
Cinnamon Sour cream, recipe follows
Maple syrup for topping

1
In a medium bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, and cinnamon.
2
In another bowl, whisk together buttermilk, eggs, melted butter and vanilla, blend thoroughly.
3
Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined.
4
Don't worry if the batter is a bit lumpy.
5
With a rubber spatula gently fold in the raisins.
6
The batter will thicken as it stands.
7
If necessary, lightly butter, oil, or spray your griddle or skillet.
8
Preheat over medium heat or if using an electric griddle set to 350 degrees F. If you want to hold the pancakes until serving time preheat your oven to 200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for spreading, and use a spatula or the back of your spoon to lightly press the batter into rounds.
9
When the underside of the pancake are golden and the tops are speckled with bubbles that pop and stay open, flip over with a wide spatula and cook on the other side until light brown.
10
Serve immediately or place in oven while you make the rest of the batch.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup old fashion oats, 1 cup all-purpose flour, 1/4 cup (packed) light brown sugar, 2 teaspoons baking powder, and more.

Yes, Oatmeal Raisin Pancakes with Cinnamon Sour Cream 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.

That's it — enjoy your meal!