Oatmeal Week: Oatmeal Cookie Pancakes

I'm always cautious when I try new pancake recipes because the my go-to recipe is such a winner. The one time I tried to vary the pancakes by making banana pancakes, Cati didn't like them and I'm all about making one breakfast for everyone. These pancakes live up to their name and I'm glad to say that Cati loved them.

In addition to these Oatmeal Cookie Pancakes, I have also made Lactation Cookies and Peanut Butter & Banana Oatmeal Smoothie.

Oatmeal Cookie Pancakes
Source: Tracey's Culinary Adventures & Joy the Baker
Yields about 20 pancakes

2 large eggs
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
heaping 1/2 cup old fashioned oats
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
pinch freshly ground nutmeg
1/2 cup raisins (I omitted)
chocolate chips (optional)
oil or cooking spray (for cooking)

Add the eggs to a medium bowl and whisk to break them up. Combine the buttermilk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate. Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined. Fold in the raisins with a rubber spatula then set the batter aside to rest for about 5 minutes.

Add about l teaspoon of oil to a large skillet (or spray with cooking spray) set over medium-low heat. When the pan is warm, ladle about 2 tablespoons of batter into the pan for each pancake. Spread gently into a circle (if you are using the chocolate chips, sprinkle a few over the surface of the pancake now). Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through.  Repeat until you've used all the batter.