Oatmeal Cookie Pancakes Recipe – American Special
Oatmeal Cookie Pancakes are a warm, comforting twist on the classic pancake breakfast, combining the hearty texture of oats with the sweet, spiced flavors of oatmeal cookies. These pancakes are soft, fluffy, and packed with wholesome oats, making them the perfect balance of indulgent and nourishing. With hints of cinnamon, nutmeg, and vanilla, each bite tastes like a delicious, homemade oatmeal cookie, but in pancake form. Whether enjoyed for breakfast, brunch, or even a fun dinner, Oatmeal Cookie Pancakes are a delightful way to satisfy your sweet tooth while still feeling like you’re starting your day on a wholesome note.
- 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 :
Oats:Old-fashioned rolled oats work best for this recipe. Quick oats will work, but the texture might be a bit smoother.
Sweetness:If you prefer less sugar, you can reduce the brown sugar slightly or skip the raisins and chocolate chips for a more subtle flavor.
Texture:These pancakes are thicker and heartier than regular pancakes due to the oats. If you prefer thinner pancakes, you can add a bit more milk to the batter.
Make-Ahead:The batter can be stored in the fridge for up to 1 day. You can also freeze the cooked pancakes for a quick breakfast later—just reheat in the toaster or microwave.
Toppings:Top with your favorite pancake toppings like fresh berries, a dollop of yogurt, or a drizzle of honey for extra flavor.
