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5 from 3 votes

Raspberry Oatmeal Pancakes Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 312kcal
Author Lauren Keating


  • ¼ 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 ½ cups buttermilk
  • 2 teaspoons vanilla
  • 2 eggs beaten
  • 4 tablespoons butter melted
  • 1 tablespoon butter for the pan
  • 1 pint raspberries
  • honey for serving


  • 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.


Calories: 312kcal | Protein: 9.4g | Fat: 14.7g | Fiber: 5.8g