Raspberry Oatmeal Pancakes Recipe

5 from 4 votes

Raspberry Oatmeal Pancakes Recipe

Indulge in a delightful morning treat with our Raspberry Oatmeal Pancakes recipe. These pancakes blend the mild, nutty flavor of oats with the sweetness of fresh raspberries, all balanced with a hint of brown sugar.

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine American

Keyword oatmeal blender pancakes, oatmeal pancakes

Prep Time 15

Cook Time 20

Total Time 35

Servings pancakes

Calories 235kcal

Author Lauren Keating

Ingredients

¼ cup hazelnuts
2 tablespoons brown sugar
1½ cups buttermilk
2 large eggs
4 tablespoons butter melted
2 teaspoons vanilla extract
1 cup rolled oats
¾ cup all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon butter for the pan
1 pint raspberries
honey for serving

Instructions

Heat a large, dry frying pan over high heat. Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 4-5 minutes. Chop and set aside.
Add the buttermilk, vanilla, eggs, melted butter, oats, flour, baking powder, and salt to your blender in that order. Pulse the blender 15-20 times, until the batter is fully incorporated.
Let the batter sit for 5 minutes.
Heat a little butter on a griddle or in a large frying pan set over medium heat. When the butter begins to sizzle, ladle in ⅔ cups of the pancake better, being careful not to crowd the pan.
Cook for 3 minutes, or until the tops of the pancakes look dry; flip the pancakes over, pressing down with your spatula. Cook another 1-2 minutes, or until cooked through. Transfer pancakes to a plate.
Lower the heat to low and repeat with remaining batter.
Serve topped with more raspberries, toasted hazelnuts, and honey.

Nutrition