Joy the Baker

Raspberry Oatmeal Pancakes

February 15, 2008

I had pancakes for dinner.  I’m not a red roses kind of girl.  I don’t need a box of chocolates or a store bought card on Valentine’s Day.  But there is something so romantic about standing in the kitchen with my love, laughing and flipping pancakes in our pajamas.  So last night, breakfast for dinner- Raspberry Oatmeal Pancakes. Oh so yum.

So I know what you’re thinking.  Ugh!  Oatmeal in pancakes!?  Well let me tell you, because it’s pretty amazing-  I haven’t yet fallen into my usual pancake coma.  You know what a pancake coma is- that 2 hour period after you eat a plate full of pancakes that you can’t seem to remember.  That time when your body is trying desperately to reconcile the amount of pancakes it is forced to digest, and you swear that you’ll never eat such a ghastly amount of  pancakes again.  You know what I’m talking about, don’t pretend that you haven’t taken a 2 hour nap after eating a plate of pancakes, because I know… I know.

I say all this to say that these Raspberry Oatmeal Pancakes do not induce a pancake coma.  It’s amazing, and I can’t even begin to explain the science behind it.  But even after eating a plate full of these little gems, I’m still conscious enough to write this post.  I rest my case.

Try them.  You’ll like them, and I’ll like you.

Oatmeal Raspberry Pancakes

[print this]

from Sunset Magazine

(I made half of this recipe and it yielded 8 medium sized pancakes- enough for 2 people)

1 1/2 rolled oats

1 cup buttermilk

1 1/2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1 cup fresh raspberries (rinsed)

salad oil or butter

1. In a bowl mix oats and buttermilk.  Let stand at least 15 minutes, or up to 30 minutes.

2.  Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt.

3.  In a large bowl, beat eggs, milk and vanilla.  Stir in flour and oats mixture.  Mix until evenly moistened, then fold in raspberries.

4.  Place a nonstick griddle, or nonstick frying pan over medium heat.  When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement).

5.  Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes.  Turn with a spatula and cook another 1 1/2 to 2 minutes.  Coat pan with more oil as needed to coat remaining pancakes.

6.  Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you’re able to serve them.

7.  Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.

That’s where it’s at.


17 Comments Add A Comment

  • I just made these and they were lovely, but I needed to alter the recipe after tasting the first one. The texture and flavor of pancakes is improved so much by adding some fat to the batter, so I folded in 2 tablespoons butter to the remaining batter. The result was a more tender, moist and flavorful cake. I’ve never considered adding oatmeal to my pancakes but they were delicious and I plan on making them again.

  • My husband made these for my birthday yesterday and they were yummy! Nice and light. Thanks for a great recipe :)

  • These look delicious! Is there anyway to put this into a muffin recipe?
    Thanks!

  • Hey! Just wanted to say thanks for this amazing recipe! I made it a few weekends ago and it was FABULOUS, and so easy to make! You have a beautiful blog :)

  • Hello!
    This is my first time commenting here, but I wanted to tell you how much I adore and appreciate your blog! The photos are stunning, the recipes all make me want to run my kitchen, and your writing is just lovely. thank you!

    I made these pancakes for breakfast this morning and they were by far the best I’ve ever had. It was actually my first time making buttermilk pancakes from scratch, which I’m sure I’ll be doing more often now. Like you, I halved the recipe, which was perfect for my boyfriend and I.

    I “twisted” the recipe a little by using whole wheat pastry flour in place of the ap, and then I also added the zest of half a lemon and 1 1/2 tablespoons of poppyseeds. I wholeheartedly recommend giving it a try! It was like a lemon poppyseed raspberry muffin, in pancake form. So delicious!!

    thanks again for all your hard work and beautiful blog! can’t wait to try out more.

  • I know exactly what you mean about pancake comas! I won my love over with my blueberry buttermilk pancakes, and three years later, he’d still love nothing better then to eat them every Sunday for brunch. I’m looking forward to trying these out!

  • Pancake dinner rocks! And oatmeal pancakes sound fantastic.

    I might even make them tomorrow for breakfast… I mean dinner :)

  • These actually sound really good! What a great twist on a favorite breakfast.

  • Hi. It’s my first time to visit your site. You have some really great looking recipes here. I’ll definitely be back!

  • These sound really tasty! Pancakes are a big love of D’s, and I know what you mean about the pancake nap. It used to be something I hated, until I changed over to a whole wheat pancake recipe from Ellie Krieger. The ones you have up sound like the next try here!

  • These were delicious!

  • Thanks for sharing. That looks delicious.

  • Why is breakfast for dinner so satisfying? I haven’t done it in a while, so thanks for the delicious reminder. You’ve got a tasty blog here.

  • Raspberries have been one of my favorite fruits since I was a kid. Love them to death. These pancakes sound fab. I love that you celebrated Vday in your pjs too. That rocks!

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