Today’s pancakes come from Cassie of Bake Your Day. Do you all know Cassie? If you don’t, you should! Cassie is pretty much the cat’s meow. I don’t even really know what that expression means, especially since I don’t like cats….but whatever. I love Cassie. You will too.

Cassie’s blog is wonderful, too! Check out these posts: 

Cinnamon Roll Granola
Black Bean Burgers
Biscoff Oatmeal White Chocolate Chip Cookies
Buffalo Chicken Salads

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Hey friends!  It’s Cassie from Bake Your Day and I am so excited to share this pancake recipe with you.  I am thinking Rachel is pretty brilliant for creating a month-long celebration of pancakes and I am so glad to be here.

Now, if you came over from my blog, you already heard (or read) my confession: I’m not really a pancake person.  I know, it’s a sin or something.   I think that the real reason that I don’t like pancakes is because of the syrup…I’ve never really liked the stuff.  And even though I set it out for us to eat with these pancakes, it was not necessary at all.  I decided that I wanted to participate in the Pancake Party so that I could broaden my pancake horizons, and I did just that.

How?  Well, I combined my favorite thing – a buttery, brown-sugary oatmeal cookie – with soft fluffy buttermilk pancakes.  And I’m now obsessed.  Syrup didn’t get anywhere near these, because homemade cinnamon butter did.  I may just become a sweet breakfast person yet!

Hope to see you soon!

 

Oatmeal Cookie Pancakes with Cinnamon Butter

Yield: 8 pancakes

Total Time: 25 minutes

These pancakes are like having an oatmeal cookie for breakfast

Print Recipe

Ingredients:

for the cinnamon butter:
4 Tbs. butter, room temperature
1 tsp. vanilla
1 tsp. ground cinnamon

for the oatmeal cookie “dough”:
4 Tbs. butter, room temperature
1/2 tsp. vanilla
1/3 cup old-fashioned oats
1/4 cup flour
1/4 tsp. ground cinnamon
Pinch salt
1/4 cup brown sugar

for the pancake batter:
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 Tbs. sugar
1 cup buttermilk
1 egg
2 Tbs. grapeseed oil
1 tsp. vanilla

Directions:

To prepare the cinnamon butter, mix the butter, vanilla and ground cinnamon in a small bowl until combined and well blended.  Transfer the butter to a small sheet of plastic wrap.  Cover with the wrap and shape into a small rectangle.  Place in the refrigerator to chill until the pancakes are finished.

Mix the “dough” by combining the oats, flour, cinnamon, salt and brown sugar in a small bowl.  Heat the butter over low heat until melted, remove from heat and then stir in the vanilla.  Slowly pour into the dry ingredients and mix until fully combined.  Set aside.

Heat a griddle pan over medium heat.  For the pancake batter, mix the flour, baking powder, cinnamon and sugar in a large bowl.  In a small bowl, whisk the buttermilk, egg, oil and vanilla until combined.  Slowly pour into the dry ingredients and mix just until fully incorporated.

Oil the griddle pan and pour 1/4-cup of the pancake batter onto the griddle pan. Evenly sprinkle about 1 tablespoon of the “dough” topping on top of the pancake.  Cook for 1-2 minutes, or until the edges are bubbly and the bottom is golden brown.  Flip the pancake and cook for another 2 minutes, until the top is golden brown.  Flip the pancake onto a plate, “dough” side up.  Repeat with the remaining batter.

Serve with the cinnamon butter.

Recipe from Bake Your Day

All images and text ©Rachel Cooks.

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I am a bit obsessed with these pancakes. Those little pockets of “dough” are calling my name!

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Remember to follow along with all the pancakes this month, just click on the picture below.