Tasty Oatmeal Pancakes

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Secret Recipe Club

It’s that time again: Secret Recipe Club reveal day! My assigned blog for this month is Make Myself at Home. Catherine is a stay-at-home mom with a cute little daughter, and her recipes seem very kid-friendly. I am definitely going to make this Copycat Cafe Rio when I have some more time on my hands (pork barbecue! with cilantro rice! and tomatillo salsa! MMM). Award-winning Peach and Strawberry Cobbler will need to be made next summer.

But for now, I went with an easier recipe that used items I already had in my kitchen. (That seems to be a recurring theme in my Secret Recipe Club posts! Except for Avocado Cake.)

These Oatmeal-Raisin Pancakes seemed like a fun twist on a classic. I like that they use oats and mostly whole wheat flour, so we are getting more whole grains. I was a little worried about the lack of butter or oil in the batter, as I’ve never made pancakes without one or the other, but the consistency was wonderful.

I split my batter and made one batch with raisins and one batch with butterscotch chips. Both got a big thumbs up from the family! You could also add in one of these items or a combination:

  • walnuts or pecan pieces
  • mini chocolate chips
  • banana slices
  • chopped strawberries or whole blueberries
  • for Christmas, some ginger (powdered) and nutmeg and replace the brown sugar with molasses for a gingerbread-y twist!



Tasty Oatmeal Pancakes

Yield: about 20 pancakes


  • 1 1/2 c. rolled oats (not quick-cooking)
  • 2 c. milk
  • 1 c. whole-wheat flour
  • 1/2 c. all-purpose flour
  • 2 T brown sugar
  • 1 T baking powder
  • 3/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 1 1/2 tsp. vanilla
  • 2 large eggs
  • 1/4 c. unsweetened applesauce
  • 1/2 c. add-ins (raisins, butterscotch chips, or see above)


Measure oats into a large mixing bowl. Pour milk on top and let sit 5 minutes.

Meanwhile, in a small bowl, mix together flours, brown sugar, baking powder, salt, and cinnamon. Whisk well.

Add eggs, vanilla, and applesauce to oatmeal/milk mixture and stir well, until eggs are beaten and well-incorporated. Stir in dry ingredients. Fold in add-ins.

Cook on a buttered griddle over medium heat on the first side until bubbles form, then another 2 to 3 minutes on the second side, until brown.

Serve with real maple syrup or Catherine’s butter syrup.


Added to Ingredient Spotlight: Oats.

8 thoughts on “Tasty Oatmeal Pancakes

  1. So glad you liked these as much as our family does! Your add-in ideas are brilliant; we'll definitely have to try some of these sometime. Thanks for saying such nice things about my blog! I hope to see you around there soon!

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