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Cinnamon Raisin Oatmeal Pancakes Recipe

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I love pancakes but, let’s be honest, the average pancake has about as much nutritional value as a biscuit slathered with butter and covered in sugar. Whole wheat and other ‘healthy’ pancakes frequently turn into dense, mealy affairs or gloopy, mushy masses that are more an exercise in healthfulness than a tasty breakfast. As a compromise, I created these cinnamon raisin oatmeal pancakes that are hearty, yet fluffy, and add at least a pinch of nutrition to a comfort food-type breakfast.

Oatmeal Pancakes for Breakfast


Oatmeal Pancakes for Breakfast While large pancakes are impressive, they can be hard to handle in a pan, so I really only recommend them if you have a griddle. I like using a glass measuring cup to dispense the batter, but you could use a ladle or large spoon. Those pancake batter bottles might not work for this recipe because of the oats and raisins.

oatmeal pancakes

Yield: 4

Cinnamon Raisin Oatmeal Pancakes Recipe

Cinnamon Raisin Oatmeal Pancakes Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 t of fresh lemon juice
  • 2 C of milk
  • 2 C of uncooked oatmeal
  • 2 C of flour
  • 1/4 C of light or dark brown sugar
  • 2 t of baking powder
  • 1/2 t of baking soda
  • 1/4 teaspoon of table salt
  • 1 teaspoon of cinnamon
  • 2 large eggs
  • 3 T of unsalted butter, melted and cooled
  • 1/2 t of vanilla extract
  • 1/2 a cup of raisins
  • Vegetable oil


  • Whisk the lemon juice and milk together and set aside. The milk will thicken and curdle slightly as it sits.
  • If desired, place the raisins in a small, heat proof bowl, boil water in the microwave, on the stove, or in an electric kettle, cover the raisins with the boiled water, and allow them to sit while you finish making the pancakes. This will result in much more plump, tender raisins and I recommend the step, but it is optional.
  • Melt the butter on the stove or in the microwave and set it aside to cool.
  • Process 1 cup of the oatmeal in a food processor or spice grinder until it is coarsely ground - not quite like a true flour, but without huge pieces of visible oats.
  • Mix the ground oats, remaining oatmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl and whisk until all the ingredients are thoroughly combined.
  • In a medium bowl, whisk the curdled milk, cooled butter, eggs, and vanilla together.
  • Make a well in the center of the dry ingredients and slowly add the wet ingredients, whisking to combine slightly.
  • Drain the raisins, if you were letting them plump, and add them to the batter. Whisk until all ingredients are just barely combined. There should still be small lumps. Set the batter aside and let it rest while you heat the pan.
  • Heat a 12-inch nonstick skillet over medium-low heat for 5 minutes and add 1 teaspoon oil and brush to coat skillet bottom evenly. Following instructions below, add 1 tablespoon batter to gauge temperature of pan.
  • When the pan is ready, you can get cooking! I advise using only 1/3-1/4 a cup of batter for each pancake and cooking only three at a time. Allow each pancake to cook until bubbles form and then pop on the upward-facing side, about 2-3 minutes. Then flip the pancakes and continue cooking an additional 1-2 minutes, or until both sides are golden brown.
  • Repeat the process with the remaining batter, adding more oil as needed between batches.
  • One of the several reasons I like these pancakes is they stay with you because. The simple carbs of most pancakes leave me hungry again an hour later, but these oatmeal and raisin pancakes have staying power!

    Clearly adding syrup isn’t really the most healthy thing to do (maple syrup is straight sugar), but they’re really delicious with honey or just like they are. You can also top them with additional raisins and a little powdered sugar/cinnamon for a complementary topping that doesn’t go overboard.

    Cinnamon Oatmeal Raisin Pancakes

    To freeze extra pancakes, place them in a single layer on a baking sheet and freeze for about 20 minutes, or until they’re firm, and then move them to freezer bags. This prevents them from sticking together and allows you to pull out one or two at any time! To reheat them from frozen, simply use your toaster or toaster oven. To reheat an entire batch, wrap the pancakes in foil and place them in a 350 degree oven for about 10 minutes. They reheat pretty quickly, so make sure to check on them from time to time.

    Do you like pancakes? What’s your favorite way to accessorize this iconic weekend breakfast?

    Natasha of The Artisan Life logo



    { 3 comments… add one }
    • Easy Life Meal & Party Planning October 8, 2013, 10:03

      The minute I saw Cinnamon & Raisin Pancakes on Tasty Tuesday I couldn’t resist hopping over to see your recipe! They look delicious and I can’t wait to try them. Cinnamon & Raisins combined are just one of my favorites but I have never tried them in Pancakes!

    • marieken October 7, 2013, 03:49

      They looks so tasty, it’s been ages since I’ve made pancakes. I like to toss in some slices of apple in mine.

      • natashalh October 7, 2013, 07:26

        I bet that’s tasty! I love apples and always enjoy fall apple season.

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