Add a fiber-packed healthy twist to a breakfast favorite with a recipe for Raspberry Oatmeal Pancakes starring smashed fresh or frozen raspberries folded into every bite.
When it comes to breakfast carbs, doughnuts and pancakes take the top two spots on my list. While it’s hard to deny the allure of a warm, soft glazed doughnut, if I want to semi-indulge with a side of healthy benefits, it’s oatmeal pancakes for the morning win! Oats offer up all the good stuff, from fiber to vitamins to antioxidants. I’ve perfected a balance of oats, flour, and leaveners that yields fluffy pancakes packed with whole grains and fresh fruit.
Why You’ll Love this Recipe
- Chock-full of oats for a protein, fiber-packed twist on a breakfast classic.
- Light and fluffy and much more satisfying than traditional pancakes.
- Quick and easy. You only need 15 minutes!
- They freeze and reheat well for the ultimate quick-fix breakfast on busy mornings.
- Totally customizable with your favorite add-ins and toppings.
- Smashing the raspberries and folding them into the batter sprinkles that juicy fruit flavor into every bite.
Ingredients You’ll Need
- All-purpose flour: This helps keep the pancakes light and fluffy.
- Old-fashioned oats: For added protein and fiber. I don’t recommend using quick oats in this recipe because the resulting pancakes will be very dense and chewy.
- Baking powder: Creates the lift you need for light and fluffy pancakes.
- Sugar: Optional addition that lends just the right amount of sweetness.
- Egg: To help bend the ingredients together.
- Milk: Any variety of milk or plant-based milk works.
- Butter: I prefer unsalted but salted butter works, too. If using salted butter, omit the ¼ teaspoon salt.
- Mashed berries: Raspberries are my favorite, but any mashed berry can be substituted.
- Additional add-ins and toppings: Any berry or even mashed bananas will work in this recipe. Feeling extra fancy? Add in chocolate chips! And of course, every stack needs a drizzle of warm maple syrup.
How to Make Oatmeal Pancakes
- Combine dry ingredients. Whisk together the flour, oats, baking powder, sugar and salt in a medium bowl.
- Combine wet ingredients. 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.
- Preheat a nonstick pan or griddle over medium-low heat. Grease it with oil or cooking spray. 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 for 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
Pro Tips for Making Perfect Pancakes
- Do not overmix the batter. Lumpy batter that hasn’t been overmixed is essential to guaranteeing homemade pancakes are light and fluffy. So when in doubt, stop stirring and get that batter into the pan!
- Don’t flip too early. Wait for bubbles to form all across the top of the pancakes before flipping them just one time.
- Check your temp. If your griddle pan is too hot, the outside of the pancakes will cook before the middle gets a chance to be done. If it’s too cool, the pancakes won’t brown properly.
- Freeze after cooking. Once you’ve cooked your pancakes, let them cool completely and then package them up in an airtight container or sealable plastic bag and stash them in the freezer for homemade pancakes in 60 seconds or less.
Frequently Asked Questions
If you’re in a pinch, yes you can refrigerate pancake batter overnight, but don’t expect the same airy, sky-high stack the next morning!
Absolutely! If you’re using frozen fruit, it should be defrosted and drained prior to adding it to the batter, as any excess liquid or water can cause the batter to become too runny.
Chances are your grill pan is too hot, which means the outside of the pancakes will appear done long before the middle has a chance to cook. Crank down the heat to cook your pancakes all the way through.
Once completely cooled, place them on a sheet pan in a single layer so they’re not touching, and freeze for 30 minutes until frozen. Then to save space, transfer them into a resealable freezer bag (fit as many into the bag as you’d like). They can be stored in the freezer for up to a month. Reheat for 1 minute in the microwave.
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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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!
Nutrition
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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.
I haven’t tried this recipe yet but can visualize its success. It looks to be amazing. I’ll try it this weekend (coupled with sage sausage), maple syrup a light coating of powdered sugar and raspberries or other fruit (used as ingredients).
I hope you enjoy it, Bill!
Wonderful! I make these anytime I have fresh or frozen raspberries on hand!
I’m so glad you’ve been enjoying the recipe, MJ!
If you like raspberries, make these pancakes. I used defrosted raspberries and subbed in almond milk with no problem. I served them with a drizzle of maple syrup and a sprinkle of white chocolate shavings, and they were divine!
YESSSSS! I’m so thrilled you enjoyed the recipe, Lesley!
These pancakes look great! Can I use almond milk in place of whole milk?
That works, Aine!
Hi! How do I change the ingredients if I want to remove rolled oats? Thanks!
Hi Yvonne! I recommend trying one of my other pancake recipes instead: https://www.justataste.com/?s=pancakes :)
Raspberries are my favorite so I was so happy to find this recipe. I used whole wheat flour I have instead of white flour and added more milk so it wouldn’t be too dry. The pancakes were delicious and hearty!
Awesome! I’m thrilled you enjoyed the recipe, Tenna!
This is my all time favourite pancake recipe! I’ve made over 10 times now. Thanks so much.
WOWZA! I’m so thrilled you’ve been enjoying the recipe, Madie!
I actually used krusteaz pancake mix and a packet of brown sugar maple oatmeal for the base with the raspberries. It was delicious!
Omg so disappointing after reading the other reviews.
They were OK but really nothing special and the oats don’t work.
The only thing that saved them was the fact my raspberries from the garden are so delicious
I’m sorry you didn’t enjoy the recipe.
Sooooo yummy and delish!
Hi, can you use frozen berries or only fresh?
That works, Hildah! However, if you use frozen berries, it’s better to scatter them atop the pancakes as they are cooking.
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
Woohoo! I’m so thrilled to read this, Mandi!
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!
Love this! I’m so thrilled you enjoyed the recipe, Katia!
I am in love with these pancakes!! I switched out the half a cup of flour for oat flour and it was delicious!! Might try the recipe with all oat flour next time just to see the difference. I was wondering, how many pancakes is considering a serving. I know the recipe says it’s for four but I don’t know how many pancakes the recipe yields.
Hi Val – It depends on how big you make your pancakes, but if they end up around 4 inches in diameter, you should have about 16 pancakes, so 4 per person.
Kelly, I usually make my pre-diabetic hubby and 2yo granddaughter porridge for their one shared breakfast per week but as it’s Summer here, I wanted something a little less… stodgy? Hearty? You know what I mean. :)
I halve the recipe and it feeds them both and also my son doing drop off.
They all love it!
This recipe is fabulous and to the critical woman regards your recipes not being right for her dietary requirements “if you can’t configure the ingredients for your personal situation, scroll on by honey! No need to downer on a lady putting her heart out there…”
With love from NZ. X
Thanks so much for your comment, Shell! So glad you’re enjoying the recipe :)
Hi,
Would you mind telling me how to reduce the recipe to make them single-serve?
Hi Daisy! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left. :)
Made this without salt and sugar as my baby was eating them too and they were great! I also added some blueberries as we didn’t have quite enough raspberries. I have made oat pancakes from different recipes before and they didn’t really work but these cooked very well. Thanks!
You are so welcome, Ellie! I’m thrilled you enjoyed the recipe!
What are the carbs and fiber for thos recipe?
Hi Lou – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Overall a great recipe. For me personally I would have used a little bit more sugar.
I’m so glad you enjoyed the recipe, Catherine!
Hi,
Love your recipes BUT I can’t eat them. I’m on a severely restricted “meal plan”: no gluten, fodmaps or lactose and diabetic restrictions. If I don’t follow it I suffer from multiple physical problems that will put me “curled up in a ball” for several days. Do you have any alternatives/substitutions that would allow me/us to enjoy some of your recipes? I suspect I’m not the only one with such severe restrictions. You would add pure pleasure to our daily food consumption if you/we could find a way to enjoy your recipes without endangering our health.
Thanks for your consideration.
Pat
Hi Pat – Thank you so much for your readership! I’m not a nutritionist so unfortunately I don’t provide that info, as I’d have no way of guaranteeing it’s 110% accurate, which is super important to me!
Thank you- these were so so yummy :) I have to admit I added more sugar as I like my pancakes sweet.
I’m so glad you enjoyed the recipe, Kat!
Served them with some raspberry syrup and they were delicious! Will make them again
So glad you enjoyed the recipe, Dorina!
Just made a batch and ate almost half the batch. Grandkids didn’t like them (probably not sweet enough for them) That’s their loss lol I made cinamon pancakes for them :)
Ha! I’m thrilled you enjoyed the recipe, Jenny!
I try to avoid sugar so I left that out, but otherwise followed the recipe exactly as written. The pancakes were slightly dense and the flavor was great. Will make this again!
Do you have the calorie information for this?
Hi Erika! We don’t have the nutritional data for this specific recipe but we’re adding it to our list. In the meantime, here’s a link to all of our recipes that include nutritional data: https://www.justataste.com/category/recipes/nutrition-facts/
These look delicious. Must try!
BTW, did you attend Bishops?
Thanks, Jenny! And yes, I went to Bishop’s :) I graduated in 2004!
I was just a few years ahead of you at Bishop’s—1971 hahaha. I have been enjoying your recipes (in all their forms) and am delighted to see your success. Cheers!
These are wonderful
So glad you enjoyed the recipe, Cynethia!
Pls sign me up for your yummy receipts.
Will do, Lee-Anne!
I love pancakes! I can’t wait to make these. Can it be made with other berries.
Definitely!
This looks perfect. Thanks for the recipe! I am certainly looking forward to making this for my toddler.
Quick question – Do you think I can prepare the batter ahead of time and store it in the fridge for a week or so?
Hi there! You definitely don’t want to make the batter until right before you’re going to cook the pancakes. It’s important to do this so the pancakes remain light and fluffy.
Kelly, pancakes have never been my favorite–until now! I love oatmeal in everything, and my kids will love the raspberries! Can’t wait to give these a try!
Awesome! Enjoy, Melissa!
This looks great and I will make them for sure. I am wondering how much fiber and protein per pancake or serving?
Thanks, Denise! I am not a nutritionist so I am unable to provide nutritional info for my recipes, as I’d have to way to guarantee it’s 110% accurate (which is super important to me!).
These pancakes look so wonderfully delicious! I love the raspberries in there!