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  • Ready In:
  • Makes 12 small or 6 large pancakes

These oatmeal pancakes rise nicely and fill your kitchen with a wonderful lemony aroma. Top pancakes with walnuts and a fruit syrup naturally sweetened with dates. Use any leftover syrup on fruit or oatmeal.


Looking for more delicious and healthful ways to start your day? Check out our 14 Boredom-Busting Plant-Based Breakfasts.

Oatmeal-Lemon Pancakes with Raspberry-Date Syrup


  • 4 oz. pitted dates, chopped (7 to 8 Medjool or 14 to 16 Deglet Noor)
  • ½ cup fresh raspberries, strawberries, or blueberries, or chopped peeled kiwifruit, peach, or mango
  • 2 cups unsweetened, unflavored plant-based milk, plus more to thin batter as needed
  • 2 oz. pitted dates, chopped (3 to 4 Medjool or 6 to 8 Deglet Noor)
  • 1½ cups old-fashioned rolled oats
  • ½ cup cornmeal
  • 1½ teaspoons regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • ¼ cup finely chopped walnuts (optional)
  • Fresh raspberries (optional)


  1. For syrup: In a blender combine Raspberry-Date Syrup ingredients and 1½ cups water. Let stand at least 15 minutes to soften dates. Cover and blend until smooth and pourable consistency. Set aside. (Syrup will thicken as it sits. If needed, add more water to thin.)
  2. In a small bowl combine milk and the remaining 2 oz. dates; let stand 15 minutes to soften dates. Place oats in a blender; cover and blend until oats are ground to a flourlike consistency. Transfer to a medium bowl. Whisk in cornmeal, baking powder, baking soda, and cinnamon; make a well in the center.
  3. Pour milk-date mixture into the blender; cover and blend until smooth. Add mixture to dry ingredients along with lemon zest and juice. Whisk until smooth.
  4. Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. For each pancake, pour ¼ to ½ cup batter onto hot griddle. Cook pancakes 1 to 2 minutes or until surfaces are bubbly and undersides are medium brown. Flip pancakes and cook 1 to 2 minutes more or until surfaces are bubbly and undersides are medium brown. Flip pancakes and cook 1 to 2 minutes more or until Browned. (If batter gets too thick while it sits, stir in a little more milk as needed.) Serve pancakes with Raspberry-Date Syrup, and, if desired, chopped walnuts and raspberries.

Comments (4)

(5 from 4 votes)
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Donna2 months ago
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I added 2 tablespoons of flax seed to thicken a bit more.
Didn’t have any dates used cranberries. Also grabbed a cool one and ate plain, really good cold too – very good, it’s a keeper !

Christina2 months ago
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My husband was craving pancakes and decided to make these this morning…I don’t normally care to eat pancakes, but these were really good! Easy to make and a great alternative to get your oats in when you don’t feel like having a bowl of oatmeal! The syrup was perfect and this recipe satisfied my husband’s craving for pancakes!

Meri Schroeder3 months ago
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Made these today and used oat milk as my milk base. Turned out great. They’re VERY filling and satisfying. I do have leftover syrup, so that’s a bonus. Besides my food processor deciding to explode on me (which warrants a new FP now), it was a smooth process.

Maria6 months ago
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I am new to eating plant based foods. I thought I was eating clean most of the time, but am now making a strong effort to remove animal products from my diet. Today was the 1st day. Anywho, I made this recipe this morning (except the date syrup, because I didn’t have any dates) with agave nectar. Pancakes were amazing & I was full until lunch time. I just added fresh blueberries on top. I’m a new fan, this will be my go-to recipe when I want pancakes & I love that they are gluten free because my son has a wheat allergy, perfect family meal. Thank you!!

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about the author

Cathy Fisher

Cathy Fisher is the creator of, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.

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