Best Oatmeal Cookie Pancakes Recipes

OATMEAL COOKIE PANCAKES

Steps:

• 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.

COOKIE PANCAKES (CHOCOLATE CHIP, SNICKERDOODLE, OR OATMEAL)

Steps:

• Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt.
• Add milk, egg, butter and vanilla.
• Whisk together until blended; do not over mix (should still have a few lumps).
• For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle).
• Cook 1 1/2 minutes per side, turning only once.
• Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
• Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
• Garnish Oatmeal Cookie Pancakes with jam or as desired.

OATMEAL COOKIE PANCAKES

Steps:

• Mix buttermilk, oats, butter, eggs, brown sugar, baking powder, baking soda, syrup, cinnamon, salt, and nutmeg together in a large bowl; fold in raisins.
• Oil a griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 5 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.

OATMEAL RAISIN COOKIE PANCAKES

Steps:

• Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.
• Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.

DAIRY-FREE OATMEAL COOKIE PANCAKES

Steps:

• Grind instant oats using a food processor to yield 1 1/2 cups oat flour.
• Whisk oat flour, baking powder, cinnamon, and salt together in a medium bowl. Add banana, cashew milk, egg, and avocado oil and whisk until just moist. Stir in raisins and walnuts. Let batter rest while griddle preheats.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

OATMEAL COOKIE PANCAKES

Steps:

• First you mix dry ingredients (the first 7) in a bowl.
• In a another bowl, mix the next four wet ingredients.
• 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 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 on top. Enjoy!
• To freeze:.
• Place individual pancakes between sheets of wax paper and freeze in freezer bags. Thaw and heat in skillet. I would imagine you could reheat this in the microwave too.

RACHAEL RAY'S (LIGHTENED UP) OATMEAL COOKIE PANCAKES!

Steps:

• 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 light butter.
• Heat a griddle over medium heat and spray with cooking spray.
• 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 (sugar free) maple syrup over the top.

OATMEAL RAISIN COOKIE PANCAKES

Steps:

• 1. gather all ingredients, melt butter in microwave for about 30 seconds or until melted
• 2. mix together butter and brown sugar, then stir in vanilla, both raisins, and oatmeal. Mix well then add eggs and 3/4 cups of milk. Set aside
• 3. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Taking care to mix well. You may notice that the flour changes color when the cinnamon is mixed in. This is a sign that you are doing it right.
• 4. slowly mix wet ingredients into dry ingredients, being careful to stir from the bottom to make sure that everything is mixed well.
• 5. Your batter may be too thick to make pancakes at this time. You can slowly add in the remaining milk 1/4 cup at a time until the batter is to your liking. These are hearty pancakes so you do not want your batter very thick or they will be too dense.
• 6. measure approximately 1/4 cup of batter onto prepared griddle, flip when bottom starts to brown and the top starts to turn bubbly. I like to put a little bit of oil onto the griddle to help make the edges crispy but this is just a preference it is not necessary if you have a non-stick griddle pan.

OATMEAL COOKIE PANCAKES

Steps:

• 1. In a large bowl mix first 8 ingredients.
• 2. In another bowl mix next 4 ingredients.
• 3. Whisk the wet ingredients into the dry ingredients until well combined.
• 4. Fold in mashed bananas and raisins. Stir in melted butter.
• 5. Heat a non stick pan over med-low heat. Spray with cooking spray or melt additional butter.
• 6. Cook pancakes, about a 1/3 c. at a time, until bubbles form on top, then turn. Cook about 2 min. on each side.
• 7. Serve drizzled with maple syrup or honey!

COOKIE PANCAKES (CHOCOLATE CHIP, SNICKERDOODLE, OR OATMEAL)

Steps:

• Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt.
• Add milk, egg, butter and vanilla.
• Whisk together until blended; do not over mix (should still have a few lumps).
• For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle).
• Cook 1 1/2 minutes per side, turning only once.
• Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
• Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
• Garnish Oatmeal Cookie Pancakes with jam or as desired.

ON THE GRILL OATMEAL COOKIE PANCAKES!

Steps:

• 1. Beat together the liquid ingredients with the sugar and maple syrup.
• 2. Mix together the dry ingredients. Mix the liquid ingredients into the dry ingredients.
• 3. Add the optional ingredients by folding them into the batter.
• 4. Let batter sit and rest while you heat up the griddle on the grill....over medium heat...so don't set griddle directly over the hotest part of grill. Rub a little oil onto the griddle using a cooking mop or paper towel.
• 5. Put 2 Tablespoons of batter onto the griddle to make them about the same size as an oatmeal cookie. Cook until bubbles form (about 2 minutes). Flip pancake over and cook about 2 minutes longer. Repeat until all are cooked.
• 6. Eat! Eat as is or top with jam or syrup. I enjoy them wrapped around breakfast sausage.

OATMEAL COOKIE PANCAKES

Steps:

• Add the eggs to a medium bowl and whisk to break them up. Combine the buttermilk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate. Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined (the batter may still be lumpy, that's fine). Fold in the raisins with a rubber spatula then set the batter aside to rest for about 5 minutes. Add about l teaspoon of oil to a large skillet (or spray with cooking spray) set over medium-low heat. When the pan is warm, ladle about 2 tablespoons of batter into the pan for each pancake. Spread gently into a circle (if you are using the chocolate chips, sprinkle a few over the surface of the pancake now). Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat until you've used all the batter.