Oatmeal Cookie Pancakes

You guys, there has been a whole month dedicated to pancakes at Rachel Cooks.  Yep, a whole month.  I’m sort-of bringing up the tail end but these were well worth the wait my friends.  I don’t meant to toot my own horn, but these oatmeal cookie pancakes are pretty spectacular.

Here’s the thing: I don’t really love pancakes.  I like them, but really, I’m more of a savory breakfast person and usually pancakes come in overly sweet versions smothered in syrup, which I really don’t like.  But when Rachel invited me to the Pancake Party, I agreed not only because I adore Rachel, but because I thought I could broaden my pancake horizons a bit.  Annnnd I was right.  Let’s just say that I combined my favorite cookie – oatmeal – with a super fluffy buttermilk pancake batter.  And it is out of this world.

Believe me, and get the recipe for my Oatmeal Cookie Pancakes at Rachel Cooks!

PrintPrint Recipe

Oatmeal Cookie Pancakes with Cinnamon Butter

Yield: 8 pancakes

Total Time: 25 minutes

Classic buttermilk pancakes studded with sweet oatmeal cookie "dough" and topped with homemade cinnamon butter.


for the cinnamon butter:
4 Tbs. butter, room temperature
1 tsp. vanilla
1 tsp. ground cinnamon

oatmeal cookie “dough”:
4 Tbs. butter, room temperature
1/2 tsp. vanilla
1/3 cup old-fashioned oats
1/4 cup flour
1/4 tsp. ground cinnamon
Pinch salt
1/4 cup brown sugar

pancake batter:
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 Tbs. sugar
1 cup buttermilk
1 egg
2 Tbs. grapeseed oil
1 tsp. vanilla


To prepare the cinnamon butter, mix the butter, vanilla and ground cinnamon in a small bowl until combined and well blended. Transfer the butter to a small sheet of plastic wrap. Cover with the wrap and shape into a small rectangle. Place in the refrigerator to chill until the pancakes are finished.

Mix the "dough" by combining the oats, flour, cinnamon, salt and brown sugar in a small bowl. Heat the butter over low heat until melted, remove from heat and then stir in the vanilla. Slowly pour into the dry ingredients and mix until fully combined. Set aside.

Heat a griddle pan over medium heat. For the pancake batter, mix the flour, baking powder, cinnamon and sugar in a large bowl. In a small bowl, whisk the buttermilk, egg, oil and vanilla until combined. Slowly pour into the dry ingredients and mix just until fully incorporated.

Oil the griddle pan and pour 1/4-cup of the pancake batter onto the griddle pan. Evenly sprinkle about 1 tablespoon of the "dough" topping on top of the pancake. Cook for 1-2 minutes, or until the edges are bubbly and the bottom is golden brown. Flip the pancake and cook for another 2 minutes, until the top is golden brown. Flip the pancake onto a plate, "dough" side up. Repeat with the remaining batter.

Serve with the cinnamon butter.

Oatmeal Cookie Pancakes