My mom used to make the best oatmeal raisin cookies. They had a cake-like consistency and were loaded with delicious cinnamon/nutmeg flavor. I was inspired and wanted to bring that delicious flavor to pancakes. Hence these raisin pancakes were born! I don't call them oatmeal raisin pancakes because I wanted you to feel that it's okay to sub out the oats and just use regular all-purpose flour. They will taste just as delicious and have all of the hallmarks of oatmeal raisin cookies otherwise!
🧾 Ingredients
Please see our pancake guide for acceptable general ingredient substitutions. We cover everything from how to make pancakes gluten-free to egg-free to dairy-free.
- ¾ cup raisins. Re-hydrate the raisins in hot water to soften them. Pancakes are not cooked long enough to soften the raisins as would be the case if they were baked in cookies. Re-hydrating them a bit helps to give them that same oatmeal raisin cookie texture!
- ¼ cup hot water. This is used to re-hydrate and soften the raisins. You can soak them in two tablespoons of rum instead to make rum raisin pancakes!
- 1 cup all-purpose flour. Increase this to 1½ cup flour if you choose to omit the oats.
- 2 teaspoons baking powder.
- 1 teaspoon baking soda.
- 2 teaspoons ground cinnamon.
- 1 teaspoon ground nutmeg.
- ½ teaspoon salt.
- ½ cup quick oats. You can also use Scottish oats. This has a finer texture than quick oats. We do not recommend old fashioned rolled oats or steel cut oats. It's perfectly fine to sub out all-purpose flour for the oats if you don't want them.
- 1½ cup buttermilk. You can substitute regular milk or nut milk.
- 2 large eggs.
- 2 tablespoons molasses. You can substitute agave or maple syrup. The maple syrup will add flavor. You can also swap 2 tablespoons of brown sugar instead.
- 2 tablespoons unsalted butter. Melted and cooled.
📝 Instructions
Step 5. Spray a medium non-stick skillet or griddle with cooking spray and preheat over low-medium heat. Once heated, ladle, spoon or scoop about ¼ cup batter onto skillet or griddle.
Tip: A mechanical ice cream scoop does the job nicely!
Step 7. Cook until bubbles form and pop. Spray a large spatula with cooking spray, and quickly flip pancake. Cook until both sides are golden brown. About 2-3 minutes per side.
Step 8. Continue with remaining batter respraying the pan or griddle with cooking spray between pancakes. Place finished pancakes on a plate and tent with aluminum foil to keep them warm. Serve warm with hot maple syrup or hot homemade apple or butter pecan syrup.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
🥣 Equipment
You will not need all of this equipment. This recipe includes various methods, and I have included the equipment you will need for each.
- Small bowl. For soaking the raisins.
- Large bowl. For sifting dry ingredients and holding the batter.
- Wire whisk. Use this to whisk dry ingredients and/or wet ingredients.
- Blender. I like to use a blender to mix the wet ingredients. You can use a medium bowl and electric mixer or wire whisk instead.
- Medium bowl. This is used to mix the wet ingredients if you don't want to use a blender.
- Electric mixer. Used to mix the wet ingredients if you're not using a blender.
- Griddle. A griddle is preferred for pancakes because it gives you more surface area, so you can cook more pancakes at one time. It's a time saver! It also helps to cook them evenly. We love our griddle and recommend the one linked herein.
- Large skillet. You can use a large flat-bottomed skillet instead of a griddle.
💡 Tips
As I mentioned in our recipe for lemon blueberry pancakes, we have a few tips to help you make and store the perfect pancakes!
- To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
- Don't make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they're larger than that, they will be difficult to flip.
- The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don't have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!
💭 Syrup and Topping Suggestions
Additional raisins make a great topping. A dollop of whipped cream, a sprinkling of raisins and some delicious homemade butter pecan syrup are just perfect for these pancakes. You can also try:
- Toasted or raw nuts and seeds. Added protein!
- Currants, chopped dates, or dried cherries.
- Homemade apple pancake syrup.
- Agave syrup.
- Maple syrup.
- Homemade butterscotch sauce.
- Homemade caramel sauce.
🥞 More Delicious Pancake Recipes
See more pancake recipes →
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below and don't forget to subscribe to our newsletter to receive a free e-cookbook of quick & easy breakfast recipes. Thanks!
📖 Recipe
Raisin Pancakes
Ingredients
- ¾ cup raisins
- ¼ cup hot water
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup quick oats You can also use Scottish oats. This has a finer texture than quick oats. We do not recommend old fashioned rolled oats or steel cut oats.
- 1½ cup buttermilk
- 2 large eggs
- 2 tablespoons molasses You can substitute agave or maple syrup. The maple syrup will add flavor.
- 2 tablespoons unsalted butter Melted and cooled.
Instructions
- Add raisins to a small bowl and pour hot water over the top. Cover and allow to sit for at least 30 minutes to soften the raisins. You can also prepare them the night before. Cover and allow to sit overnight. No need to refrigerate.
- In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.Add oats and stir with a wire whisk.
- In a blender or medium bowl, add buttermilk, eggs, molasses and melted butter. Blend or beat with an electric mixer for about 1 minute.
- Add wet ingredients to dry and stir until just combined. Set aside to rest for 5 minutes.
- Spray a medium non-stick skillet or griddle with cooking spray and preheat over low-medium heat. Once heated, ladle, spoon or scoop about ¼ cup batter onto skillet or griddle. Tip: A mechanical ice cream scoop does the job nicely!
- Drain any remaining water from raisins. Sprinkle raisins over the top of uncooked pancakes.
- Cook until bubbles form and pop. Spray a large spatula with cooking spray, and quickly flip pancake. Cook until both sides are golden brown. About 2-3 minutes per side.
- Continue with remaining batter respraying the pan or griddle with cooking spray between pancakes. Place finished pancakes on a plate and tent with aluminum foil to keep them warm. Serve warm with hot maple syrup or hot homemade apple or butter pecan syrup.
Notes
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply