Breakfast… The most important meal of the day. Cookies… The most important snack of the day. Why not combine the two? These Oatmeal Raisin Cookie Pancakes are the best of both worlds.
It is almost time…
Almost time to store winter coats.
Almost time to enjoy to enjoy the sweet caress of a warm spring breeze.
Almost time for the sun to shine.
Almost time for blossoms blooming in the trees.
Almost time to put our boots away.
Almost time to bust out bright spring scarves.
Almost time for walks in parks.
Almost time to feed the ducks.
It’s almost time.
Are you excited? Yep – So am I!
But while we wait for spring, let us say goodbye to winter right.
To winter warmth.
To winter spice.
Let us say good bye to cinnamon in the way it was meant to be – With a warm pancake breakfast that smells and tastes just like oatmeal raisin cookies.
I got 4th grade level poetic up in this piece!
Flow with me – Let’s talk about these pancakes.
I’m not kidding when I say they taste just like oatmeal raisin cookies. Warm winter spices, oats, and a heaping cup of raisins are the heart and soul of this pancake situation. Once they hit the griddle the scent is unbelievable. You will have people knocking on your door wanting a piece of that pancake action.
Serve them for breakfast.
Serve them next time you brunch with your ladies.
Serve them for dinner!
Just serve them.
But be forewarned – I cannot be held responsible for that crowd gathering outside your door, zombie apocalypse style.
- 1 1/2 cups All-purpose flour spooned into measuring cup then leveled
- 1/2 heaping cup Old fashioned oats
- 3 tablespoons Light brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Freshly grated nutmeg
- 2 cups Buttermilk
- 2 Large eggs
- 1 tablespoon Vanilla extract
- 4 tablespoons 1/2 stick Unsalted butter, melted and cooled
- 1/2 heaping cup Golden raisins
- Cooking spray for the griddle
- In a large bowl combine flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger, and ground nutmeg. Whisk quickly to combine and set aside.
- To a medium mixing bowl add eggs, buttermilk, and vanilla extract. Add the butter in a stream and whisk until fully incorporated.
- Add buttermilk mixture to the flour/spice mixture and fold with a spatula until combined and mostly smooth. Fold in raisins and allow the batter sit for a few minutes.
- Heat griddle or pan over medium heat and lightly spray the griddle with cooking spray. Using a large cookie scoop pour batter by the scoopful onto the griddle. Cook pancakes on the first side until bubbles form on the surface and start to pop. Flip the pancake over with a spatula and cook until both sides are a nice golden brown. Repeat with remaining pancake batter.
- Let cooked pancakes rest on a heat proof plate in an oven set to 200 degrees until ready to serve.
- Makes about 15-20 pancakes
- Adapted from: Joy the Baker