Raspberry Oatmeal Pancakes

By On 25 Comments

I have a new favorite pancake recipe – and this is it! Raspberry Oatmeal pancakes are delicate and fluffy, with perfectly crisp edges. Top off a tall stack  with raspberries, toasted hazelnuts, and honey for an amazing brunch that’s ready in under 30 minutes!

Raspberry-Oatmeal-Pancakes-with-Hazelnuts

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I’m so excited about today’s recipe! Not only because this is my new favorite way to make pancakes, but also because today is the kickoff to Brunch Week! We’ve been working on this for months, and it’s going to be amazing. 32 bloggers are participating and for the next week (May 5 through May 11) we’ll be sharing tons of recipes to celebrate Mother’s Day and kick of the summer brunching season. Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen did an amazing job at organizing everything and lining up sponsors for a completely epic giveaway. (Read about the sponsors and get all of the giveaway details here.)

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In addition to today’s recipe, I’ll be sharing a great salad on Wednesday and a great, brunch-worthy cocktail on Friday. But for now, let’s get back to those pancakes.

Raspberry Oatmeal Pancakes with Hazelnuts // @HealthyDelish

These Raspberry Oatmeal Pancakes are hands-down the best pancakes I’ve ever eaten. The batter is flavored with vanilla, buttermilk, and just a touch of brown sugar. The texture is spot-on: fluffy in the middle, with crisp, buttery edges. Ground oats keep the pancakes light and give them a subtle nutty flavor that really compliments the raspberries.

I was originally planning to add dark chocolate chips to the batter, but at the last minute I decided to leave them out. Instead, I topped them with toasted hazelnuts, more raspberries, and a drizzle of honey. It was definitely the right choice – I can’t imagine eating these any other way.

(If you’re not a fan of raspberries – or if they’re not in season – these pancakes are also delicious with strawberries ot thinly sliced peaches. You can also make them without any fruit at all, and serve them traditionally with butter and maple syrup.)

Raspberry Oatmeal Pancakes with Hazelnuts // @HealthyDelish

Raspberry Oatmeal Pancakes Recipe

Raspberry Oatmeal Pancakes Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1/4 cup [b]hazelnuts[/b]
  • 1 cup [b]rolled oats[/b]
  • 1 cup [b]Gold Medal® all purpose flour[/b]
  • 2 tablespoons [b]brown sugar[/b]
  • 2 teaspoons [b]baking powder[/b]
  • 1 teaspoon [b]salt[/b]
  • 1 1/2 cups [b]buttermilk[/b]
  • 2 teaspoons [b]vanilla[/b]
  • 2 [b]eggs[/b], beaten
  • 4 tablespoons [b]butter[/b] melted
  • 1 tablespoon butter (for the pan)
  • 1 pint [b]raspberries[/b]
  • [b]honey[/b], for serving

Instructions

  2. Heat a large, dry frying pan over high heat. Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 7-10 minutes. Chop and set aside.
  3. Add the oats and flour to a blender or food processor. Pulse several times, until the oats are ground and the texture is relatively uniform. Pour the flour into a mixing bowl. Whisk in the sugar, baking powder, and salt.
  4. In a second bowl, whisk together the buttermilk, vanilla, and eggs. Pour over the dry ingredients and stir gently until just incorporated. Stir in the melted butter.
  5. Heat a little butter on a griddle or in a large frying pan set over medium heat. When the butter begins to sizzle, add enough batter to form several 3-inch pancakes, being careful not to crowd the pan. Drop several raspberries onto the batter. Cook 3 minutes, or until the edges of the pancakes look dry; flip the pancakes over, pressing dow with your spatula to squish the berries a little. Cook another 1-2 minutes, or until cooked through.
  6. Transfer pancakes to a plate. Repeat with remaining batter. Serve topped with more raspberries, toasted hazelnuts, and honey.
Nutrition Information

Amount Per Serving Calories 312 Total Fat 14.7g Fiber 5.8g Protein 9.4g
© Lauren Keating
Raspberry Oatmeal Pancakes 1

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Don’t miss the rest of today’s Brunch Week recipes!

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I received several product samples related to these brands to use for #Brunchweek.  For this recipe, I used samples of rolled oats from Bob’s Red Mill and brown sugar from Dixie Crystals. All opinions stated are my own. 

Comments

    • Lauren Keating says

      08/31 at 8:59 am

      It will depend on how big you make them – the recipe serves 6. I usually make mine medium sized and it works out to 2 or 3 pancakes per serving.

      Reply

  3. Joanne says

    05/09 at 12:13 pm

    I’m fairly convinced there is no meal better than brunch! And no brunch food better than pancakes. These look absolutely divine.

    Reply

  5. Lori @ Foxes Love Lemons says

    05/07 at 12:15 am

    You definitely made the right call, Lauren. I very (VERY) rarely say “this would be better without chocolate chips,” but in this case, you have everything you’d ever need, right there on that plate. Lovely!

    Reply

  8. Angie says

    05/06 at 9:59 am

    Love these oatmeal pancakes! My son loves pancakes, and this would be a perfect healthier option for him!

    Reply

  24. Liz says

    05/05 at 8:59 am

    Oh, my. I think these could become my favorite pancakes, too! They look spectacular!!!

    Reply

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