Oatmeal Cookie Pancakes with Cinnamon Butter

Oatmeal cookie pancakes are like having cookies for breakfast! You’ll love these oatmeal pancakes with the bonus of cinnamon butter.

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.

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. So even though I set syrup out for us to eat with these pancakes, it is not necessary at all.

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!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Oatmeal Cookie Pancakes with Cinnamon Butter

5 from 2 votes

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

8 pancakes

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These pancakes are like having an oatmeal cookie for breakfast.

Ingredients

for the cinnamon butter:

• ▢ 4 tablespoons butter, room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon ground cinnamon

for the oatmeal cookie “dough”:

• ▢ 4 tablespoons butter, room temperature
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ 1/3 cup old-fashioned oats
• ▢ 1/4 cup flour
• ▢ 1/4 cup brown sugar
• ▢ 1/4 tsp. ground cinnamon
• ▢ Pinch salt

for the pancake batter:

• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 tablespoons sugar
• ▢ 1 cup buttermilk
• ▢ 1 egg
• ▢ 2 tablespoons grapeseed oil (or mild tasting oil of your choice)
• ▢ 1 teaspoon pure vanilla extract

Instructions

• 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.

Nutrition Information

Serving: 1g, Calories: 277kcal, Carbohydrates: 28g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Cholesterol: 55mg, Sodium: 238mg, Fiber: 1g, Sugar: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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