• Preparation Time 10 minutes plus chilling time
  • Cooking Time about 3 minutes
  • Makes about 18 pancakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Oats
  • 2 cups buttermilk or sour milk
  • 2 eggs, lightly beaten
  • ¼ cup butter, melted
  • ½ cup raisins
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup Robin Hood Original All Purpose Flour

Serving Size: about 18 pancakes


Serving Size: about 18 pancakes

  • Combine, in a small bowl, oats and buttermilk; stir well to blend. Cover and refrigerate overnight.
  • Preheat a lightly greased griddle or large frying pan over medium heat. Remove batter from refrigerator.
  • Add eggs, melted butter and raisins to batter; stir well to blend.
  • Combine, in a separate large bowl, flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened (If batter seems too thick, add more buttermilk.)
  • Spoon batter, about ⅓ cup (75 ml) for each pancake, onto hot griddle. Spread batter out to 4" (10 cm) circles.
  • Cook until tops are bubbly and appear dry (2-3 minutes); turn and cook until lightly browned.


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