Oatmeal Cookie Pancakes Recipe
Daily Value: 6%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||27µg||7%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
These are the pancakes that I serve to large groups of people that I love. Whether it’s a big family brunch, a summer morning with friends, or Christmas breakfast, these oatmeal cookie-flavored pancakes are comforting and such a joy to watch people inhale.
- 1 1/2 cups all-purpose flour
- 3/4 cup old-fashioned oats
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- Big pinch of freshly ground nutmeg
- 2 large eggs
- 2 cups buttermilk
- 1 tablespoon pure maple syrup
- 1/4 cup (1/2 stick) butter, melted and cooled, plus more for the griddle or pan
- 1/3 cup golden raisins
Place a rack in the center of the oven and preheat to 200 degrees. This will help keep the cooked pancakes warm while you finish the entire batch.
In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.
In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.
Heat griddle over medium heat and add a touch of butter to melt. Spoon or pour batter onto the hot griddle. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup and a smile. Pancakes are best served immediately.
Adapted from "Joy the Baker" by Joy Wilson (Hyperion, 2012)Servings: 18
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