Oat pancakes with raspberries
Fluffy oat pancakes served with warm honey and raspberries, cooked quickly on the griddle and perfect for a naturally sweet, wholesome breakfast.
Updated : 13 January, 2026
Easy
About 20 min.
Ingredients
150 grams
Honey
150 grams
Fresh-frozen sweet raspberries
100 grams
Oats
0.25 teaspoon
Sea salt
1 teaspoon
Baking powder
1.5 teaspoon
Cinnamon
100 milliliters
Oat milk
1
Eggs
1 teaspoon
Vanilla extract
1 teaspoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the honey and raspberries in a small saucepan and warm over a medium heat, stirring often, until the raspberries have thawed if frozen and softened into the honey. This should take about 3 minutes. Remove from the heat and set aside.
Step 2
Put the oats and salt into a blender or food processor fitted with the small bowl and process until they form a fine, mealy flour. Transfer to a bowl and mix in the baking powder and cinnamon.
Step 3
In a measuring jug, whisk together the milk, egg and vanilla. Pour this into the dry ingredients and stir until fully combined. If the batter becomes too thick, add a little more milk. Do not allow the batter to rest, as it will continue to thicken.
Step 4
Pour ½ teaspoon of oil onto a smooth non-stick griddle (or a large cast-iron or heavy-based frying pan) and spread it evenly using a piece of kitchen paper. Heat the pan over a medium heat. Once hot, spoon in the batter using a quarter-cup measure, filling it only two-thirds full. You should be able to cook about four pancakes at a time.
Step 5
Cook the pancakes for around 2 minutes on the first side. You’ll notice subtle bubbles forming on the surface, but it’s best to gently lift one pancake with a spatula after 2 minutes to check if the underside is cooked. When it is golden, flip all the pancakes and cook for a further 2 minutes. Avoid pressing them down and do not turn them more than once. Transfer the cooked pancakes to a plate, cover with a clean tea towel to keep warm, then lightly oil the pan again and repeat with the remaining batter.
Step 6
Serve straight away, as the oat batter continues to absorb liquid and the pancakes will dry out if left to stand. Spoon the warm raspberry honey generously over the top.
Author note
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