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Raspberry Oatmeal Pancakes

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 light and fluffy bite.
4.86 from 14 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings


  • 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


  • 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 1/4 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.
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