Sunday, June 7, 2009

Raspberry Oatmeal Pancakes

Our local market had wonderful beautiful fresh raspberries this week, and I couldn't resist buying some. I made these Raspberry Oatmeal pancakes with them for breakfast Saturday morning. Regrettably they were so good that our inn guests ate every single one of them, leaving nothing for me to photograph for this blog. Guess I'm going to have to double the recipe next time!

Even if you can't get your hands on fresh raspberries, these pancakes are equally good made with frozen berries.


2 eggs
2 cups milk
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 cup quick-cooking oats, uncooked
1 cup fresh or frozen raspberries


Beat eggs, milk and oil together. Set aside. Combine flour, baking powder, baking soda, salt, brown sugar and oatmeal and stir well. Make a well in the dry ingredients and pour in the egg batter. Stir with a fork, just until blended.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. (I use an electric griddle set at 300 degrees) Sprinkle about a tablespoon of raspberries on top of each pancake. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook for 2 to 3 minutes longer.

Yield about 18 - 20 pancakes.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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  1. Raspberries are my favorite fruit. Can't wait to make these again.

  2. Yet another recipe from my foodie colleagues that I am dying to try! I do have 2 questions though, can you use corn oil as the vegetable oil? and can you use regular oats or does it have to be the quick cooking oats?
    We always have lots of regular oats on hand for our homemade granola so I wanted to check.
    Thanks for the answers.
    Joyce at the Chambered Nautilus

  3. Yes you could use corn oil. I'd try it with regular oats. I suspect the texture will be a bit chewier than with the quick oats, but the flavor will still be great.