Oatmeal Cookie Pancakes Recipe – American Special
Oatmeal Cookie Pancakes are a warm, comforting twist on classic pancakes, built with hearty oats and infused with sweet, spiced flavors like cinnamon, nutmeg, and a hint of vanilla. Soft, fluffy, and perfectly balanced, they’re a wholesome treat that works beautifully for breakfast or brunch, and even as a playful dinner option you’ll actually feel good about.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Oatmeal Cookie Pancakes Ingredients :
- 1 1/2 cups old-fashioned rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp butter, melted (or vegetable oil)
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
How to make Oatmeal Cookie Pancakes:
Soak the Oats: In a medium bowl, combine the rolled oats and milk. Let them sit for about 5-10 minutes to soften the oats.
Prepare the Wet Ingredients:Whisk in the egg, melted butter (or oil), brown sugar, and vanilla extract into the oat mixture. Stir until fully combined.
Combine Dry Ingredients:In another bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
Mix the Wet and Dry:Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.
Add Extras (Optional):Fold in raisins, chocolate chips, or nuts if using.
Cook the Pancakes:Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve:Serve the pancakes warm with maple syrup, fresh fruit, or a dusting of powdered sugar.
Recipe Notes :
Let batter rest for a few minutes after mixing to allow the oats to soften and the flavors to meld—this yields fluffier pancakes.
For oatmeal texture options, use quick oats for a smoother batter or old-fashioned/rolled oats for more chew and rustic feel.
Adjust spice variations—add a pinch of ginger or cardamom alongside cinnamon and nutmeg for extra warmth or depth.
These pancakes make a portable breakfast—stack and store in the fridge or freezer, then reheat for a quick and comforting grab-and-go meal.
