Oatmeal Cookie Pancakes

 

If you're looking for an easy way to change up your weekend brunch these pancakes are just the thing.  They have great flavor and are not too sweet, which is great for the morning. 

You might also like:

Ricotta Pancakes with Honey Lemon Syrup (my favorite!)
Simple Pancakes
Whole Grain Banana Pancakes



Oatmeal Cookie Pancakes
Source: Joy the Baker
Yields enough for 4 people

Ingredients
2 eggs
1 1/2 cups flour
1/2 cup old fashioned oats
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
pinch of ground nutmeg
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup golden raisins
oil or cooking spray

Directions
In a large bowl, beat eggs.  Add buttermilk, maple syrup, butter and vanilla and mix well.  Add flour, oats, brown sugar, baking powder, baking soda, spices and salt.  Mix well until mostly smooth.  Fold in raisins and let batter set for a few minutes.

Heat griddle or pan over medium heat.  Add a teaspoon of oil to the pan or spray with cooking spray.  You can test to see if the pan is hot enough by adding a few drops of water; if the drops start to dance then it's hot enough.

Pour 2 tablespoons of batter onto the griddle.  Cook on the first side until bubbles that form start to pop.  You can also gently lift up the pancake to make sure the bottom is not overcooking; if it is the pan may be too hot and you will need to adjust the heat.  Flip the pancake over with a spatula and cook until golden brown.  Repeat until all the batter is gone.  Let cooked pancakes rest on a heat proof plate in a 200 degree oven until ready to serve.