Oatmeal Raisin Cookie Pancakes with Raisin Compote

Oatmeal Raisin Cookie Pancakes with Raisin Compote

Fluffy oat pancakes studded with raisins and warm spice, topped with a sticky raisin compote.

Total 45 min Makes 4 servings Calories 390/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These pancakes taste like a soft-baked oatmeal raisin cookie reimagined for breakfast, with rolled oats, cinnamon, and nutmeg folded into the batter. A simmered raisin compote spooned over the top echoes the cookie's chewy filling while keeping the plate syrup-free. They're a hearty weekend breakfast that pairs well with coffee or a glass of milk.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup raisins, divided
  • 1 cup water
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon unsalted butter, for griddle

Method

  1. In a small saucepan, combine 1/3 cup raisins, water, 1/4 cup brown sugar, and lemon juice. Bring to a simmer over medium heat.

  2. Stir in cornstarch mixed with 1 teaspoon water and simmer, stirring occasionally, until the compote thickens slightly.

  3. Remove the compote from heat and set aside to cool slightly while you make the pancakes.

  4. In a food processor or blender, pulse the rolled oats until coarsely ground, resembling a fine meal.

  5. In a large bowl, whisk together the ground oats, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

  6. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

  7. Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine.

  8. Fold in the remaining 1/3 cup raisins. Let the batter rest for 5 minutes to thicken slightly.

  9. Heat a 9-inch skillet or griddle over medium heat and melt a small amount of butter to coat the surface.

  10. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form on the surface and edges look set.

  11. Flip and cook the second side until golden brown and cooked through.

  12. Repeat with the remaining batter, adding more butter to the griddle as needed, to make about 12 pancakes.

  13. Stack the pancakes on plates and spoon the warm raisin compote over the top before serving.

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    Oatmeal Raisin Cookie Pancakes with Raisin Compote

    These pancakes taste like a soft-baked oatmeal raisin cookie reimagined for breakfast, with rolled oats, cinnamon, and nutmeg folded into the batter. A simmered raisin compote spooned over the top echoes the cookie's chewy filling while keeping the plate syrup-free. They're a hearty weekend breakfast that pairs well with coffee or a glass of milk.

    45 min 4 servings 390 cal

    Ingredients

    • 1 cup old-fashioned rolled oats
    • 1 cup all-purpose flour
    • 2 tablespoons brown sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 1/4 cups buttermilk
    • 1 egg
    • 3 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 2/3 cup raisins, divided
    • 1 cup water
    • 1/4 cup brown sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch
    • 1 tablespoon unsalted butter, for griddle

    Method

    1. 1

      In a small saucepan, combine 1/3 cup raisins, water, 1/4 cup brown sugar, and lemon juice. Bring to a simmer over medium heat.

    2. 2

      Stir in cornstarch mixed with 1 teaspoon water and simmer, stirring occasionally, until the compote thickens slightly.

    3. 3

      Remove the compote from heat and set aside to cool slightly while you make the pancakes.

    4. 4

      In a food processor or blender, pulse the rolled oats until coarsely ground, resembling a fine meal.

    5. 5

      In a large bowl, whisk together the ground oats, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

    6. 6

      In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

    7. 7

      Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine.

    8. 8

      Fold in the remaining 1/3 cup raisins. Let the batter rest for 5 minutes to thicken slightly.

    9. 9

      Heat a 9-inch skillet or griddle over medium heat and melt a small amount of butter to coat the surface.

    10. 10

      Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form on the surface and edges look set.

    11. 11

      Flip and cook the second side until golden brown and cooked through.

    12. 12

      Repeat with the remaining batter, adding more butter to the griddle as needed, to make about 12 pancakes.

    13. 13

      Stack the pancakes on plates and spoon the warm raisin compote over the top before serving.