Best 9 Quick Oatmeal Raisin Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Wholesome Breakfast Treat: Oatmeal Raisin Pancakes That Start Your Day Right**

Kick-start your day with a delightful and nutritious breakfast experience with our collection of oatmeal raisin pancake recipes. These fluffy, wholesome pancakes are a perfect blend of oats, raisins, and spices, offering a hearty and flavorful start to your morning. Whether you prefer classic, vegan, or gluten-free options, our recipes cater to diverse dietary preferences and ensure everyone can enjoy these delicious treats. Get ready to savor the goodness of oatmeal raisin pancakes, packed with fiber, protein, and a touch of sweetness from plump raisins. Let's dive into the world of these delectable flapjacks and find your perfect match!

**The Classic Oatmeal Raisin Pancake: A Timeless Favorite**

Our classic oatmeal raisin pancake recipe embodies the essence of these timeless flapjacks. Simple ingredients like oats, flour, baking powder, and eggs come together to create a batter that's light and fluffy. Plump raisins add a burst of sweetness and chewy texture, making each bite a delightful experience. Served with a generous drizzle of maple syrup and a pat of butter, these classic oatmeal raisin pancakes are a breakfast staple that never disappoints.

**Vegan Oatmeal Raisin Pancakes: A Plant-Based Delight**

For those seeking a plant-based alternative, our vegan oatmeal raisin pancake recipe offers a delicious and guilt-free indulgence. Using almond milk, flax eggs, and a blend of gluten-free flours, these pancakes deliver a fluffy texture and a hearty bite. Naturally sweetened with maple syrup and studded with raisins, they're a nutritious and satisfying way to start your day.

**Gluten-Free Oatmeal Raisin Pancakes: A Treat for Everyone**

Those with gluten sensitivities can rejoice in our gluten-free oatmeal raisin pancake recipe. Crafted with a blend of gluten-free flours, these pancakes are just as fluffy and flavorful as their classic counterparts. Oats, raisins, and a hint of cinnamon add texture and warmth, while pure maple syrup provides a touch of sweetness. Enjoy these gluten-free delights without compromising on taste or nourishment.

**Explore Endless Variations: Customize Your Oatmeal Raisin Pancakes**

The versatility of oatmeal raisin pancakes allows for endless variations and creative twists. Experiment with different types of milk, such as oat milk or coconut milk, to create unique flavor profiles. Add a touch of vanilla extract or almond extract for an aromatic boost. Switch up the raisins with other dried fruits like cranberries, blueberries, or chopped nuts for a medley of flavors and textures. These customizable recipes empower you to craft your ideal oatmeal raisin pancake experience.

Here are our top 9 tried and tested recipes!

OATMEAL PANCAKES



Oatmeal Pancakes image

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 40m

Number Of Ingredients 12

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old-fashioned oats (, divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

Steps:

  • If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
  • Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
  • Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
  • Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
  • Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
  • Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
  • Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
  • Serve hot with desired toppings.

Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g

OATMEAL PANCAKES



Oatmeal Pancakes image

These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.

Provided by Food Network

Time 35m

Yield 4

Number Of Ingredients 11

3/4 cup whole wheat flour (see Cook's Note)
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
1 large egg
Vanilla yogurt and sliced strawberries, for serving

Steps:

  • Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
  • Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
  • Serve the pancakes with a dollop of yogurt and sliced strawberries.

OATMEAL RAISIN COOKIE PANCAKES



Oatmeal Raisin Cookie Pancakes image

Took another good-but-boring pancake recipe and added the cinnamon, nutmeg, and raisins and presto-change-o it's a giant healthy oatmeal raisin cookie!

Provided by jasper33

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 15

1 ½ cups old-fashioned rolled oats
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups buttermilk
1 cup milk
⅓ cup white sugar
¼ cup vegetable oil
1 egg
½ cup raisins
3 tablespoons chopped walnuts
1 teaspoon vegetable oil, or as needed

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.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 31 g, Cholesterol 18.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 395.7 mg, Sugar 11.8 g

OATMEAL COOKIE PANCAKES



Oatmeal Cookie Pancakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield about 12 cakes, 4 servings

Number Of Ingredients 15

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

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.

OATMEAL PANCAKES WITH CINNAMON



Oatmeal Pancakes with Cinnamon image

Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Yield Makes 20

Number Of Ingredients 9

2 cups all-purpose flour, (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Steps:

  • In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 1 g, Protein 21 g

BANANA, RAISIN, AND OATMEAL PANCAKES



Banana, Raisin, and Oatmeal Pancakes image

These pancakes are great with maple syrup, honey, marmalade, or even cottage cheese. The recipe comes from Bon Appetit.Cook time is for each pancake.

Provided by Barb G.

Categories     Breakfast

Time 20m

Yield 10 pancakes

Number Of Ingredients 14

1 cup old fashioned oats
1 cup all-purpose flour
1/4 cup packed golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup plain yogurt
3/4 cup milk
2 large eggs
1/2 teaspoon vanilla
2 ripe bananas, mashed
1 cup raisins
1/4 cup unsalted butter, melted
additional melted butter

Steps:

  • Whisk together first 6 ingredients in medium bowl.
  • Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
  • Whisk dry ingredients into yogurt mixture just until blended.
  • Fold in mashed bananas, raisins, and 1/4 cup melted butter.
  • Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
  • Working in batches, pour batter by 1/3 cupfuls onto griddle.
  • Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
  • Turn pancakes over cook until bottoms are golden brown.
  • about 2 minutes.

Nutrition Facts : Calories 233.4, Fat 7.6, SaturatedFat 4.2, Cholesterol 54.4, Sodium 153.2, Carbohydrate 37.5, Fiber 2.3, Sugar 16, Protein 5.6

OATMEAL RAISIN PANCAKES



Oatmeal Raisin Pancakes image

Make and share this Oatmeal Raisin Pancakes recipe from Food.com.

Provided by SnowHat

Categories     Breakfast

Time 25m

Yield 2 pancakes, 8 serving(s)

Number Of Ingredients 10

1/2 cup rolled oats
1/2 cup seedless raisin
1 teaspoon cinnamon
1/4 teaspoon vanilla
2 teaspoons honey
2 1/2 cups pastry flour
2 tablespoons sodium-free baking powder
1/2 teaspoon baking soda
3/4 cup fat free egg substitute
2 1/2 cups nonfat milk

Steps:

  • In small bowl, mix together oats, raisins, cinnamon, vanilla, honey and enough water to cover oats; let soak 5 to 10 minutes.
  • Mix flour, baking powder, baking soda, egg substitute and milk in a large bowl; batter should not be too thin.
  • Drain liquid off oat mixture and stir into batter.
  • Use a 1/3 cup measure to ladle out batter.
  • Cook in nonstick skillet or griddle, coated lightly with vegetable cooking spray, if necessary.
  • Serve with lite syrup.

Nutrition Facts : Calories 254.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.8, Sodium 162.3, Carbohydrate 49.5, Fiber 1.7, Sugar 11.1, Protein 10.1

QUICK OATMEAL PANCAKES



Quick Oatmeal Pancakes image

My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.

Provided by CASSIEBEL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 3

Number Of Ingredients 12

1 cup milk
⅔ cup quick-cooking oats
⅔ cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 eggs
2 teaspoons butter, melted
½ teaspoon vanilla extract
¼ cup milk, or more as needed
2 teaspoons butter, or as needed

Steps:

  • Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
  • Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
  • Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 48.2 g, Cholesterol 146.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 762.4 mg, Sugar 14.1 g

BANANA, RAISIN, AND OATMEAL PANCAKES



Banana, Raisin, and Oatmeal Pancakes image

Categories     Fruit     Breakfast     Brunch     Quick & Easy     Yogurt     Raisin     Banana     Oat     Winter     Pan-Fry     Bon Appétit

Yield Makes about 12

Number Of Ingredients 14

1 cup old-fashioned oats
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup plain yogurt
3/4 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup raisins
1/4 cup (1/2 stick) unsalted butter, melted
Additional melted butter

Steps:

  • Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
  • Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly and prevent them from burning.
  • Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. This will ensure that they are fluffy and delicious.

Conclusion:

Oatmeal raisin pancakes are a delicious and easy-to-make breakfast option. They are packed with flavor and nutrition, and they can be customized to your liking. Whether you like them plain or with your favorite toppings, oatmeal raisin pancakes are sure to please everyone at your table.

Related Topics