Add a fiber-packed healthy twist to a breakfast favorite with this recipe for Raspberry Oatmeal Pancakes.

Tall stack of Raspberry Oatmeal Pancakes topped with fresh raspberries and maple syrup

When I say “fiber,” you say “pancakes.” Fiber!

… Hello? … Are you there? … Can I get a “pancakes?”

If you’re still reading, I’m digitally high-fiving you. Because I totally get it. No one under the age of 107 is going to champion fiber in their diet. Unlike the healthy cool kids (looking at you, zucchini noodles), fiber-rich foods aren’t exactly a trend. But in the spirit of the New Year, I was determined to pump up my favorite indulgent breakfast item with a few healthy additions. And that’s why this sweet stack is chock-full of oats and raspberries, one of the highest fiber fruits alongside the good ol’ trusty prune.

So now you can indulge in a tall stack of oatmeal pancakes with way more fiber and way less guilt. And for all those who could care less about fiber and have still politely read to this point, head on over to my recipe for Light and Fluffy Buttermilk Pancakes for a classic rendition begging for chocolate chips, sprinkles and countless other festive mix-ins. It’s a win-win!

Raspberry Oatmeal Pancakes Recipe

Raspberry Oatmeal Pancakes Recipe

Raspberry Oatmeal Pancakes Recipe

Raspberry Oatmeal Pancakes Recipe

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Breakfast

Raspberry Oatmeal Pancakes

Add a fiber-packed healthy twist to a breakfast favorite with this recipe for Raspberry Oatmeal Pancakes.
5 from 12 votes
Tall stack of Raspberry Oatmeal Pancakes topped with fresh raspberries and maple syrup
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings

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 medium bowl, whisk together 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 you overmix the batter.)
  • Place a nonstick pan or griddle over medium-low heat. Grease it with oil (optional). Drop about ¼ cup of the batter onto the hot pan, spacing the pancakes at least 2 inches apart. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 354kcal, Carbohydrates: 58g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 204mg, Potassium: 561mg, Fiber: 4g, Sugar: 9g, Vitamin A: 420IU, Vitamin C: 7.8mg, Calcium: 249mg, Iron: 3.4mg

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Comments

  1. 5 stars
    This is my all time favourite pancake recipe! I’ve made over 10 times now. Thanks so much.

  2. 5 stars
    I actually used krusteaz pancake mix and a packet of brown sugar maple oatmeal for the base with the raspberries. It was delicious!

  3. 5 stars
    All 3 of my little ladies 6, 4 1/2 and 3yrs old loved making and eating this! They asked me to save it so we can make it again. I don’t eat pancakes but I had a try as I cut there stacks up and damnnnn even I liked it

  4. 5 stars
    Excellent recipe ! I made it for Valentine’s Day breakfast and used Heart templates to shape them, adding icing sugar and berries to complete the dish…so pretty and delicious!

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