Oatmeal Cookie Pancakes

Oatmeal Cookie Pancakes


"For the oatmeal cookie lovers, oatmeal pancakes for breakfast! Not too sweet. Syrup is optional, may not even want it after they are cooked! A great way to get your kids that extra healthy dose of oats in their day!"

Ingredients 35 m {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix buttermilk, oats, butter, eggs, brown sugar, baking powder, baking soda, syrup, cinnamon, salt, and nutmeg together in a large bowl; fold in raisins.
  2. 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.
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Reviews 7

  1. 8 Ratings

Sarah Jo

Even after adding a cup and a half of flour, this pancake batter was still wet. I couldn't even get one solid pancake out of it. This whole recipe was inedible and a waste of ingredients.


I was looking for gluten free pancakes, but these are NOT it!

Deb C

This was a nice change for our usual pancakes and we enjoyed these very much. I let the oats sit in the buttermilk a little bit to soften before adding the additional ingredients. I needed to add flour, and as such, we would have rated it a 5 star recipe. However, where the flour was a major component to the recipe, to be fair to other home cooks who may try this recipe and be unaware that flour is needed, I rated it a 3.