Add a fiber-packed healthy twist to a breakfast favorite with a recipe for Raspberry Oatmeal Pancakes starring smashed fresh or frozen raspberries folded into every bite.
When it comes to breakfast carbs, doughnuts and pancakes take the top two spots on my list. While it’s hard to deny the allure of a warm, soft glazed doughnut, if I want to semi-indulge with a side of healthy benefits, it’s oatmeal pancakes for the morning win! Oats offer up all the good stuff, from fiber to vitamins to antioxidants. I’ve perfected a balance of oats, flour, and leaveners that yields fluffy pancakes packed with whole grains and fresh fruit.
Why You’ll Love this Recipe
- Chock-full of oats for a protein, fiber-packed twist on a breakfast classic.
- Light and fluffy and much more satisfying than traditional pancakes.
- Quick and easy. You only need 15 minutes!
- They freeze and reheat well for the ultimate quick-fix breakfast on busy mornings.
- Totally customizable with your favorite add-ins and toppings.
- Smashing the raspberries and folding them into the batter sprinkles that juicy fruit flavor into every bite.
Ingredients You’ll Need
- All-purpose flour: This helps keep the pancakes light and fluffy.
- Old-fashioned oats: For added protein and fiber. I don’t recommend using quick oats in this recipe because the resulting pancakes will be very dense and chewy.
- Baking powder: Creates the lift you need for light and fluffy pancakes.
- Sugar: Optional addition that lends just the right amount of sweetness.
- Egg: To help bend the ingredients together.
- Milk: Any variety of milk or plant-based milk works.
- Butter: I prefer unsalted but salted butter works, too. If using salted butter, omit the ¼ teaspoon salt.
- Mashed berries: Raspberries are my favorite, but any mashed berry can be substituted.
- Additional add-ins and toppings: Any berry or even mashed bananas will work in this recipe. Feeling extra fancy? Add in chocolate chips! And of course, every stack needs a drizzle of warm maple syrup.
How to Make Oatmeal Pancakes
- Combine dry ingredients. Whisk together the flour, oats, baking powder, sugar and salt in a medium bowl.
- Combine wet ingredients. In a separate medium bowl, whisk together the milk, egg and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberries.
- Preheat a nonstick pan or griddle over medium-low heat. Grease it with oil or cooking spray. Drop about ¼ cup of the batter onto the hot pan, spacing the pancakes at least 2 inches apart. Once bubbles form, flip the pancakes once and continue cooking for 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
Pro Tips for Making Perfect Pancakes
- Do not overmix the batter. Lumpy batter that hasn’t been overmixed is essential to guaranteeing homemade pancakes are light and fluffy. So when in doubt, stop stirring and get that batter into the pan!
- Don’t flip too early. Wait for bubbles to form all across the top of the pancakes before flipping them just one time.
- Check your temp. If your griddle pan is too hot, the outside of the pancakes will cook before the middle gets a chance to be done. If it’s too cool, the pancakes won’t brown properly.
- Freeze after cooking. Once you’ve cooked your pancakes, let them cool completely and then package them up in an airtight container or sealable plastic bag and stash them in the freezer for homemade pancakes in 60 seconds or less.
Frequently Asked Questions
If you’re in a pinch, yes you can refrigerate pancake batter overnight, but don’t expect the same airy, sky-high stack the next morning!
Absolutely! If you’re using frozen fruit, it should be defrosted and drained prior to adding it to the batter, as any excess liquid or water can cause the batter to become too runny.
Chances are your grill pan is too hot, which means the outside of the pancakes will appear done long before the middle has a chance to cook. Crank down the heat to cook your pancakes all the way through.
Once completely cooled, place them on a sheet pan in a single layer so they’re not touching, and freeze for 30 minutes until frozen. Then to save space, transfer them into a resealable freezer bag (fit as many into the bag as you’d like). They can be stored in the freezer for up to a month. Reheat for 1 minute in the microwave.
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In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
In a separate medium bowl, whisk together the milk, egg and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberries. (Do you overmix the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil (optional). Drop about ¼ cup of the batter onto the hot pan, spacing the pancakes at least 2 inches apart. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you’d like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
