Oatmeal Cookie Pancakes – Melissa from Delicious Meliscious said these are the Best Pancakes of Your Life. And she is right. They are SO GOOD. And this coming from a pancake un-enthusiast. I just don’t get that excited about pancakes. I’d rather have…eggs. French toast. Really, anything. They are usually so dense and I feel like they are heavy.
But hello! These are not! They are light, flavorful and moist. Perfection, my friends, perfection.
I made them over Easter weekend when my In-Laws were here. And although they took a little time that morning, I think they were worth it. I thought we would have tons of leftovers, but we didn’t!! Yum!!
These were definitely a great breakfast item to serve guests. 🙂
Oatmeal Cookie Pancakes
from Delicious Meliscious, originally Rachael Ray
- 1/2 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup, chopped walnuts
- 1/3 cup sour cream
- 1/3 cup whole milk (I used Fat Free with a splash of Half & Half.)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 really ripe bananas, mashed
- 1/3 cup raisins
- 1/4 stick butter, plus additional 1-2 TBSP for buttering skillet
- Maple syrup or honey, for drizzling
1. Mix dry ingredients, the first 7, in a bowl.
2. In a another bowl, mix the wet ingredients, the next 4.
3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
4. Stir in the melted butter.
5. Heat a griddle over medium heat and brush with additional melted butter.
6. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
7. 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.
8. Serve with drizzled honey or maple syrup over the top.
This is a thin batter, just keep that in mind when pouring and spacing.