Add a fiber-rich twist to a breakfast favorite with these Raspberry Oatmeal Pancakes. Fresh or thawed frozen raspberries are smashed and folded into the batter for bright berry flavor in every light, fluffy bite.
If you want a breakfast that feels indulgent but delivers nutrition, these oatmeal pancakes are a great choice. Oats add fiber, protein and whole-grain benefits while maintaining a tender crumb. The recipe balances oats, all-purpose flour and leavening for pancakes that are airy, slightly hearty and studded with juicy raspberries.
Why You’ll Love This Recipe
- Loaded with oats for extra fiber and a satisfying texture.
- Light and fluffy—more substantial than basic pancakes but still tender.
- Quick to prepare: about 15 minutes from start to finish.
- Freezes and reheats well, making it a great option for busy mornings.
- Easy to customize with different fruit, nuts, or chocolate chips.
- Smashed raspberries folded into the batter add bright, juicy bursts of flavor throughout.
Ingredients You’ll Need
- All-purpose flour: Keeps the pancakes light and tender.
- Old-fashioned oats: Use rolled oats for texture and fiber—avoid quick oats, which can make pancakes dense.
- Baking powder: Gives the pancakes lift for a fluffy result.
- Sugar: Optional; adds a touch of sweetness.
- Egg: Binds the batter and helps with structure.
- Milk: Any dairy or plant milk works—adjust for desired batter thickness.
- Butter: Melted unsalted butter is preferred; use salted and reduce added salt if desired.
- Mashed raspberries: Fresh or thawed frozen raspberries, gently smashed to release juice and distribute berry flavor.
- Optional add-ins and toppings: Try different berries, mashed banana, nuts, or chocolate chips. Serve with warm maple syrup.
How to Make Oatmeal Pancakes
- Combine dry ingredients. In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
- Mix wet ingredients. In another bowl, whisk the milk, egg and melted butter. Add the wet mixture to the dry ingredients and stir just until combined. Fold in the smashed raspberries so the batter stays slightly lumpy.
- Cook the pancakes. Heat a nonstick pan or griddle over medium-low and lightly grease it. Drop about 1/4 cup of batter per pancake, leaving space between them. When bubbles appear across the top, flip once and cook 1–2 more minutes until cooked through. Serve topped with maple syrup and extra raspberries.
Pro Tips for Perfect Pancakes
- Don’t overmix. A few lumps in the batter are fine—overworking the batter leads to tough pancakes.
- Flip only once. Wait until bubbles form across the surface and edges look set before turning.
- Control the heat. Medium-low heat lets pancakes brown evenly without burning the outside while leaving the center raw.
- Freeze for quick breakfasts. Cool cooked pancakes completely, freeze in a single layer, then transfer to a resealable bag. Reheat in the microwave for about a minute.
Frequently Asked Questions
You can refrigerate the batter in a pinch, but note the pancakes may not be as airy the next morning since the leavening can lose some of its lift over time.
Yes—defrost and drain frozen raspberries before smashing and folding them into the batter so excess liquid doesn’t thin it out.
If the griddle is too hot the exterior will brown before the center cooks. Lower the heat and cook a little longer to finish through without burning.
Cool cooked pancakes completely, freeze them in a single layer on a sheet pan for about 30 minutes, then transfer to a resealable freezer bag. Store up to a month and reheat in the microwave for about 1 minute.
Related Recipes
- Light and Fluffy Buttermilk Pancakes
- Fluffy Greek Yogurt Pancakes
- Lemon Poppyseed Pancakes
- Banana Sour Cream Pancakes
- Bacon Pancake Dippers
- Quick Sheet Pan Pancakes
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Raspberry Oatmeal Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned oats, uncooked
- 2 1/2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole or non-fat milk
- 1 large egg
- 2 Tablespoons unsalted butter, melted
- 1 cup raspberries, smashed
- Maple syrup, for serving
Instructions
- In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
- In a separate bowl, whisk the milk, egg and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberries. Do not overmix.
- Heat a nonstick pan or griddle over medium-low and grease lightly. Drop about 1/4 cup batter for each pancake, spacing them at least 2 inches apart. When bubbles form across the top, flip once and cook 1–2 minutes more until cooked through. Serve with maple syrup and extra raspberries.
Nutrition
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