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!
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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.)
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.
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 Recipe
Ingredients
- 1/4 cup hazelnuts
- 1 cup rolled oats
- 1 cup Gold Medal® all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla
- 2 eggs, beaten
- 4 tablespoons butter melted
- 1 tablespoon butter (for the pan)
- 1 pint raspberries
- honey, for serving
Directions
- 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.
- 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.
- 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.
- 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.
- Transfer pancakes to a plate. Repeat with remaining batter. Serve topped with more raspberries, toasted hazelnuts, and honey.
MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don't forget to sign up for email updates so you'll never miss a new recipe.I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.
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Don’t miss the rest of today’s Brunch Week recipes!
Beverages:
- Frozen Peach Bellini from Love and Confections
- Raspberry Tequila Sunrise from The Spiffy Cookie
- Mango Mimosa from My Catholic Kitchen
- Pineapple Peach Mimosa from Big Bear’s Wife
- Rosemary-Orange Mocktail from The Kitchen Prep
Brunch Eggs:
- Caramelized Onion Tart from Hungry Couple
- Polenta Cakes with Crab & Eggs from Foxes Love Lemons
- Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
- Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
- Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
- Veggie and Scalloped Potato Frittata from Hip Foodie Mom
- Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
- Frittata Muffins from Jane’s Adventures in Dining
Main Brunch Dishes:
- Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
- Spinach & Mushroom Quiche from Real Housemoms
- Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine
Brunch Breads and Sides:
- Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
- Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
- Strawberry Lemon Crepes from Food Faith Fitness
- Carrot Cake Steel Cut Oatmeal from It’s Yummi!
- Banana Bacon Pancakes from Eat Your Heart Out
- Raspberry Oatmeal Pancakes from Healthy.Delicious.
- Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
- Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
- Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
- Banana Coconut Milk Pancakes from Chocolate Moosey
- Pumpernickel Bagels from Jen’s Favorite Cookies
Brunch Fruit and Vegetables:
- Honeycrisp and & Carrot Waldorf from The Vintage Cook
- Hazelnut Crepes with Rum Peaches from Savvy Eats
Brunch Desserts:
- Greek Yogurt Chocolate Cake from Roxana’s Home Baking
- Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
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.
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