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Oatmeal-Raisin Pancakes

Servings: 6
Servings: 6


  • 5 egg whites
  • 1 3/4 cup milk
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 3 1/2 cup cake flour
  • 1 tablespoon sugar
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon salt
  • 4 tablespoon egg yolks
  • 2 tablespoon canola oil
  • 18 tablespoon oatmeal-raisin cookies


Baking Directions:

Using an electric mixer, beat the egg whites until soft peaks form.

Set aside.

Place the milk, butter, and vanilla in a small mixing bowl and whisk to combine.

Set aside.

Sift the flour, sugar, baking powder, and salt into a large mixing bowl.

Make a well in the center and add the beaten egg yolks and the reserved milk mixture.

Using a wooden spoon, mix to barely combine.

Fold in the beaten egg whites until just combined.

Do not overmix — a few lumps are fine.

Using a pastry brush, lightly coat a nonstick griddle with some of the oil.

Ladle batter onto the griddle to make pancakes about 3 inches in diameter.

As bubbles begin to form on the pancake top, lay an oatmeal-raisin cookie in the center.

Using a spatula, carefully turn the pancake over and cook for about 2 minutes or until the pancake is cooked through.

Continue making pancakes until you have made 18. (You might want to place the finished pancakes on a cookie sheet in a preheated 300 degree F oven to keep them warm while you finish cooking the remaining pancakes.)

Serving Directions:

Serve hot with maple syrup or maple butter.