Oatmeal Raisin Cookie Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Rolled oats: Adds a hearty texture and nutty flavor to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Cinnamon: Adds a warm, spicy flavor that complements the sweetness of the raisins.

Salt: Enhances the overall flavor of the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Vegetable oil: Adds moisture and helps keep the pancakes tender.

Brown sugar: Adds sweetness and a hint of molasses flavor.

Raisins: Adds natural sweetness and a chewy texture to the pancakes.

To ensure your pancakes cook evenly and achieve a perfect golden brown color, preheat your skillet properly before adding the batter. A good way to test if the skillet is ready is to sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the skillet is at the right temperature. Additionally, avoid overmixing the batter to keep the pancakes light and fluffy. Overmixing can lead to dense and tough pancakes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, giving the pancakes a heartier texture.

• rolled oats - Substitute with quick oats: Quick oats cook faster and will blend more smoothly into the pancake batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder to achieve the same leavening effect.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with nutmeg, ginger, and allspice, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and a more nuanced flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, adding a slight nutty flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to create a vegan egg substitute that adds fiber and omega-3 fatty acids.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• brown sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a richer flavor profile.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart contrast to the sweetness of the pancakes, adding a different flavor dimension.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Once cooled, stack the pancakes with a piece of parchment paper between each one. This keeps them from sticking together.
• Place the stacked pancakes in an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• Store the container or bag in the refrigerator for up to 5 days. This keeps the pancakes fresh and ready for a quick breakfast or snack.
• For longer storage, place the pancakes in the freezer. They can be stored in the freezer for up to 2 months.
• To reheat, you can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat for 20-30 seconds. For the toaster, simply toast until warm and crispy. For the oven, preheat to 350°F (175°C) and heat the pancakes on a baking sheet for about 10 minutes.
• If you prefer a softer texture, cover the pancakes with a damp paper towel before microwaving. This adds moisture and prevents drying out.
• Enjoy your oatmeal raisin cookie pancakes with your favorite toppings like maple syrup, fresh fruits, or a dollop of yogurt.

• Microwave: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on high for 20-30 seconds per pancake. Check for warmth and add more time if necessary.

• Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until heated through.

• Toaster: If you prefer a slightly crispy texture, pop the pancakes into the toaster. Use a low to medium setting to avoid burning. Toast until they are warm and slightly crisp.

• Skillet: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and cook for about 1-2 minutes on each side or until heated through.

• Air Fryer: Preheat the air fryer to 320°F (160°C). Place the pancakes in a single layer in the basket. Heat for 3-4 minutes, checking halfway through to ensure they don’t overcook.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Whisk: Essential for blending the wet ingredients until they are well combined.

• Skillet: Used for cooking the pancakes on the stovetop.

• Measuring cups: Necessary for accurately measuring the flour, oats, milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, cinnamon, and salt.

• Spatula: Handy for flipping the pancakes once bubbles form on the surface.

• Ladle or measuring cup: Useful for pouring the batter onto the skillet in consistent portions.

• Cooking spray or oil: Needed to lightly grease the skillet to prevent the pancakes from sticking.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time in the morning.

Use a blender: Blend the wet ingredients for a smoother batter and quicker mixing.

Preheat the skillet: Start heating the skillet while mixing the batter to reduce waiting time.

Batch cook: Cook multiple pancakes at once if your skillet is large enough to save on cooking time.

Quick cleanup: Use parchment paper to line the counter and reduce mess for faster cleanup.