Cinnamon Oatmeal Raisin Pancakes

Cinnamon Oatmeal Raisin Pancakes

Details

Pancakes with a twist. Oatmeal, cinnamon and raisins. These are fantastic!
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 30 mins
  • Views: 42,961
  • Success: 94%

Steps

Step 1: Making the Batter

• 2 large eggs
• 2 tbsp brown sugar (or maple syrup)
• 2 tsp vanilla extract
• 3 tbsp vegetable oil
• 1 1/2 cups rolled oats
• 1/3 cup raisins
• 2 cups buttermilk (or plain yogurt)
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 2 pinches freshly grated nutmeg
• 1/2 tsp baking powder
• 2 pinches ground cinnamon
• 1/2 tsp sea salt

Method

Whisk the eggs, brown sugar, vanilla and oil together. Add the oatmeal, raisins and buttermilk. Mix and set aside for the oatmeal to soften.

In a separate bowl mix together flour, baking soda, nutmeg, baking powder, cinnamon and salt.

Mix the wet ingredients into the dry. Stir until the dry ingredients are just incorporated; do not over mix.

Step 2: Cooking the Pancakes

• 1 tbsp vegetable oil

Method

Preheat your griddle or frying pan to medium-high and then lightly oil.

Ladle the batter onto the griddle and let cook for few minutes, before flipping. Then flip and let cook until cooked through. Keep in mind these pancakes do take longer to cook than regular pancakes.

Serve immediately with warm maple syrup.

Chef's Notes

These pancakes are great with maple syrup or with berry compote.

These pancakes take a little longer to cook than regular pancakes, but they are worth the extra minute or two.

26 Comments

  • Joy S
    Joy S
    I get my oatmeal, fiber all at once in a tastey treat that I just put a little flax butter on and took to the office. Everyone wanted to try it! Thanks JOY S.
  • Karla P
    Karla P
    I was just wondering about the servings because the recipe says that it yields 4 servings but I wanted to know how many pancakes do I get from this recipe if I prepare them bout the same size that is showed on the video. Thanks.
  • Karla P
    Karla P
    I was just wondering about the servings because the recipe says that it yields 4 servings but I wanted to know how many pancakes do I get from this recipe if I prepare them bout the same size that is showed on the video. Thanks.
  • Denise P
    Denise P
    i will try this, is there a big difference in using whole wheat flour or will it make the texture different?
  • Dawn T Rouxbe Staff
    Dawn T
    To answer how many pancakes exactly it makes I will have to make them for breakfast tomorrow...Yippy! I will let you know exactly how many I get. I have made these pancakes with spelt flour instead of all purpose and they were still delicious. The texture was a bit heavier as it will be if you use whole wheat but they will still be great and even better for you. Bon Appétit!
  • Dawn T Rouxbe Staff
    Dawn T
    Okay so it's the middle of the afternoon and I made pancakes! Is that so wrong? This time around I used 1 cup of plain yogurt and 1 cup of skim milk (cause that's what I had) and they were great. The yogurt makes them a bit puffier than the buttermilk, which is nice. I also used a hearty stone milled whole wheat flour instead of the all purpose and that was also a nice addition. I used a 2oz ladle (same size on the video) and they were the perfect size. I was able to get 10 pancakes and everyone I served them to said that 2 pancakes was actually enough. These are quite a bit "heartier" than your average pancake.
  • Jane F
    Jane F
    A great alternative to the ususal fare. I like to vary dried fruits e.g. blueberries, cranberries and flours.
  • Divina C
    Divina C
    I made these pancakes twice and everyone loved it. I replaced the flour with whole wheat pastry flour. These are really fantastic pancakes.
  • Patricia S
    Patricia S
    We had guests over last night so I made these for breakfast this morning. They were a big hit! I used apple yogurt and plain milk and just added a little less brown sugar......turned out great. I made about 10 pancakes out of the batter and served them with warm maple syrup. For the four of us it was plenty. Great recipe, thanks Dawn!
  • Alex S
    Alex S
    I suppose (actually, I hope...) it's fine to substitute the raisins for chocolate chips, or am I wrong? I'm not so sure: isn't it too risky as the chocolate could burn while cooking the pancakes? I mean, the oatmeal makes it already healthy enough, doesn't it?
  • Dawn T Rouxbe Staff
    Dawn T
    You could use chocolate chips, sure why not! I always add chocolate chips to my Oatmeal Raisin Cookies, so I am sure it would still be good in the pancakes.
  • Alex S
    Alex S
    30 minutes for a reply! I'll make these pancakes right now, at 2am Central European Time! Thanks a lot! =D
  • Dawn T Rouxbe Staff
    Dawn T
    How were they? Let me know how they were with the choc. chips?
  • Alex S
    Alex S
    ... delicious! Extremely rich! We loved it! While the hot chocolate chips melt in your mouth, the oats give these pancakes a nice hearty twist. Great! I left out the sugar as I thought it was already sweet enough with the chocolate. We wanted to make only two servings, however, with calculating all these new tiny cup measures and conversing them to the metric system at three in the morning it took me a bit until I got the right consistency (maybe using only 3/4 cup of milk instead of yoghurt was another factor). Eventually, we ended up again with about four servings, which was way too much! Next time I have to make them after sunrise and with a lot more friends around.
  • Momcuabong T
    Momcuabong T
    This morning, I made these pancakes... Oh! They were great! and so delicious ! My son loved these pancakes, and me too... But I was changed some mount of butter milk, I just add 1 cup of butter milk and I think it good for this recipe, 2 cups of milk were too much ...so batter will be very weak, washy batter! Thank u for sharing this perfect recipe!
  • Clark K
    Clark K
    Loved this recipe. It was even better with chopped walnuts or pecans (I prefer pecans). Adds great texture in addition to the wonderful taste.
  • Marshann C
    Marshann C
    I used cultured Buttermilk Blend that showed "for cooking and baking" on the label. It is a powder in which you add water. Way too watery! So I put another half of the other ingredients except the buttermilk. Still watery so I added some pancake mix that only requires water added to it. I finally got the right consistency. Wow! Still came out very good. I even added chocolate chips along with the raisons for part of the batch, which I really liked. I think I have enough pancakes now to last me quite a while. LOL! That's okay because I will freeze the extra. Anytime I have not had a success with one of the Rouxbe recipes, it has been because of something I did wrong (but learned from).
  • Dawn T Rouxbe Staff
    Dawn T
    That is the great thing about cooking Marshann, the more you cook the more you learn! Keep up the good work!
  • Caroline D
    Caroline D
    Gluten free pancakes using almond flour is that okay? What other flour may I use to Have gluten free pancakes. Thanks
  • Dawn T Rouxbe Staff
    Dawn T
    While this is a good question, it is also a bigger subject and one that is not currently covered in the cooking school. This may be something that we do a lesson on down the road, but unfortunately (and fortunately), we cannot cover everything - at least not at this time :-) For this reason, our focus is to help students by answering their questions and giving them feedback based on the content we have published to date. In the meantime, there are many many books out there that are exclusively about gluten-free cooking. There are also many sites that are dedicated to gluten free cooking as well. Here are a couple of links you might find helpful. This one is called "gluten free flour alternatives" from celiac.com and this one is called "using alternative flours". You can also search "gluten free" on Rouxbe (top right of each page) and you will find quite a few other threads and recipes that touch upon the subject of gluten free. Cheers!
  • Faye C
    Faye C
    my hubby aka resident food critic, loved them! In order to streamline the a.m. preparation, I mixed the wet ingredients and the dry ingredients separately and combined them just prior to cooking. It's great to know I can always count on the quality of the Rouxbe recipes! I mean, it really helps to have successful kitchen experiences when learning. Thanks, guys!
  • Denise C
    Denise C
    I followed the recipe exactly, even using buttermilk. However, my batter was kinda runny. I wasn't sure if I should add more flour to thicken and again, I have the high altitude problem so I had already increased the flour from 3/4 c to 1c. Would it be OK to add more flour or should I cut down on the buttermilk to make the consistency better. Other than being a little flat, they tasted fine! I'd love to make these again!!! Thanks!
  • Kimberley S Rouxbe Staff
    Kimberley S
    Yes, this has happened to me before when I didn't let the oatmeal soak long enough once I mixed it with the eggs & buttermilk. Let it rest for a bit longer next time so the oatmeal has a chance to hydrate slightly before combining it with the flour. The batter will be substantially thicker. Glad you liked the pancakes! Cheers!
  • Denise C
    Denise C
    I made these again and I let the oats soak about 5 minutes. Then when I mixed in the dry, I let it sit for another few minutes. Success!!! The batter was nice and thick and they came out awesome!!! Even though they tasted fine with the runny batter, they tasted even better with the thicker batter! YUM YUM and my hubby loved them too! I just love pancakes for dinner on a chilly night :-)
  • Betti I
    Betti I
    These pancakes were good!
  • Ken R Rouxbe Staff
    Ken R
    Glad you enjoyed it Betty! Keep cooking with Rouxbe.

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