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Oatmeal Pancakes with Raspberries

Start your morning on a nutritious and delicious note with these Oatmeal Pancakes. Loaded with heart-healthy oats, juicy raspberries, crunchy walnuts, and drizzled with sweet maple syrup, these pancakes are a delightful way to kickstart your day.
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The Story

Oatmeal Pancakes with Raspberries, Walnuts, and Maple Syrup are the epitome of a balanced breakfast. The wholesome goodness of rolled oats, the burst of tartness from raspberries, the satisfying crunch of walnuts, and the sweet embrace of maple syrup make these pancakes a true breakfast masterpiece. Whether you savor them during a leisurely weekend brunch or a quick weekday treat, these pancakes are a wholesome delight.


1 cup old-fashioned rolled oats
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup chopped walnuts
Additional fresh raspberries
Chopped walnuts
Chopped walnuts
4 Servings

Prep Time:

0 Hrs 10 Mins

Cook Time:

0 Hrs 15 Mins

Total TIme:

0 Hrs 0 Mins



In a blender or food processor, pulse the rolled oats until they become a coarse oat flour.


In a mixing bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.


In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.


Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh raspberries and chopped walnuts.


Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of butter.


Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.


Once the pancakes are done, stack them on a plate.


Serve your Oatmeal Pancakes with Raspberries, Walnuts, and Maple Syrup with additional fresh raspberries, a sprinkle of chopped walnuts, and a generous drizzle of maple syrup.

Tips for this recipe

To toast the walnuts and enhance their flavor, lightly pan-toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and slightly golden. Allow them to cool before adding them to the pancake batter.

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