Why You’ll Love This Oatmeal Raisin Pancakes

• They’re secretly wholesome. By blending old-fashioned oats right into the batter, you’re adding a fantastic dose of whole grains and fiber. It gives the pancakes a wonderful, substantial texture that keeps you full and happy for hours, without feeling heavy or dense.
• The flavor is pure, cozy nostalgia. That combination of warm oats, cinnamon, and sweet raisins is just so comforting. It’s like a hug in pancake form, honestly. Every bite takes me right back to my grandma’s kitchen, and I have a feeling it might do the same for you.
• They’re incredibly versatile. Don’t have raisins? No problem. You can easily swap them for chocolate chips, blueberries, or even chopped nuts. This recipe is a fantastic base that you can make your own, depending on your mood or what’s in your pantry.
• The texture is absolutely dreamy. You get the tender, fluffy crumb of a classic pancake, but with a slight chewiness from the oats and those lovely soft, juicy raisins scattered throughout. It’s a textural party, and everyone’s invited.

Ingredients & Tools

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large egg
• 1 1/4 cups buttermilk
• 1/4 cup melted butter, plus more for cooking
• 1 tsp vanilla extract
• 1/2 cup raisins

Tools: A good blender or food processor, a large mixing bowl, a whisk, a ladle or measuring cup for pouring, and a large non-stick skillet or griddle.

The buttermilk here is key—its tanginess balances the sweetness beautifully and, combined with the baking soda, creates an incredibly light and fluffy texture. And don’t skip the step of blending the oats; it gives the batter a smoother consistency while still packing in all that oat-y goodness.

Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Can I use quick oats? You can, but the texture will be a bit less pronounced. Old-fashioned rolled oats give the best hearty, chewy result. Quick oats will blend down to a finer powder, making the pancakes a little more uniform.
• What if I don’t have buttermilk? No worries! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the 1 1/4 cup line. Let it sit for 5 minutes until it curdles slightly. It works like a charm.
• Soak those raisins! This is a pro-move, honestly. If you have an extra minute, plump your raisins by soaking them in a small bowl of very hot water for about 5-10 minutes before adding them to the batter. This prevents them from absorbing moisture from the pancakes and ensures they stay juicy.
• Get your pan properly preheated. The secret to golden-brown, evenly cooked pancakes is a consistently heated cooking surface. Give your skillet or griddle a good 5 minutes over medium heat to get properly hot before you pour the first pancake.

How to Make Oatmeal Raisin Pancakes

Serving Suggestions

Complementary Dishes

• Crispy bacon or sausage links — The salty, savory crunch is the perfect counterpoint to the sweet, spiced pancakes. It creates that classic sweet-and-salty breakfast harmony.
• A side of fresh fruit salad — Something bright and juicy, like berries or orange segments, cuts through the richness and adds a refreshing element to the plate.
• Scrambled or fried eggs — For a truly hearty breakfast, add some protein. The creamy eggs are fantastic when eaten alongside a bite of pancake.

Drinks

• A strong cup of coffee — The bitterness of the coffee balances the sweetness of the raisins and maple syrup beautifully. It’s a non-negotiable pairing for me.
• Cold glass of milk — It’s a classic for a reason! Especially if you’re serving these to kids, a glass of cold milk is the ultimate comfort drink.
• Hot chai tea — The warm spices in chai echo the cinnamon in the pancakes, making for a wonderfully cohesive and cozy flavor experience.

Something Sweet

• Warm maple syrup — This is the go-to, of course. The deep, caramel-like flavor of real maple syrup seeps into every nook and cranny.
• A dollop of Greek yogurt — Instead of whipped cream, try yogurt for a tangy, protein-packed topping that feels a little more grown-up.
• Apple butter or cinnamon honey — For something different, these spiced spreads add an incredible depth of flavor that makes the pancakes taste even more like dessert.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This develops the gluten in the flour and will result in tough, rubbery pancakes instead of light and fluffy ones. A few lumps are your friend!
• Mistake: Flipping too early. I’ve messed this up before too… impatience is the enemy! Wait for those bubbles to form and pop on the surface. If you flip too soon, you’ll have a pale, undercooked middle.
• Mistake: Cooking at the wrong temperature. Too hot, and the outside will burn before the inside is cooked. Too low, and you’ll get pale, greasy pancakes. Medium heat is the sweet spot.
• Mistake: Pressing down on the pancakes with the spatula. This doesn’t cook them faster; it just squeezes out the air bubbles you worked so hard to create, making them dense. Just let them be!

Expert Tips

• Tip: Keep them warm in the oven. If you’re making a big batch, heat your oven to 200°F (95°C) and place cooked pancakes in a single layer on a baking sheet inside. This keeps everyone warm until you’re ready to serve.
• Tip: Make a “test” pancake. Always cook one small pancake first to test your heat level and seasoning. It’s your chance to adjust the batter (a pinch more salt? a tad more sugar?) before committing to the whole batch.
• Tip: Freeze them for later! These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in the toaster for a quick and delicious weekday breakfast.
• Tip: Add a hint of orange zest. For a next-level flavor, grate the zest of half an orange into the wet ingredients. It brightens everything up and complements the raisins so well.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for this particular recipe. The baking powder will lose its potency overnight, and the oats will absorb too much liquid, resulting in very dense, flat pancakes. For the best results, mix the dry and wet ingredients separately the night before, then combine them in the morning. It only takes a minute!

Can I make these gluten-free?
Absolutely! Just make sure to use certified gluten-free oats, and swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture might be a touch more delicate, but they’ll be just as delicious.

My pancakes are coming out flat. What did I do wrong?
Flat pancakes are usually a sign of expired leavening agents. Baking powder and baking soda have a limited shelf life. If yours has been in the pantry for more than 6 months, it’s probably time to replace it. That’s almost always the culprit!

Can I use oil instead of melted butter?
You sure can. A neutral oil like avocado or canola oil will work perfectly fine. The butter does add a lovely rich flavor, but oil will still give you a great result and is a bit easier to work with.

What’s the best way to reheat leftover pancakes?
The toaster is hands-down the best method. It re-crisps the edges and warms them through perfectly. The microwave will make them soft and a bit rubbery, so avoid that if you can. A 350°F oven for about 5-10 minutes also works well if you have a few to reheat.