These fluffy oatmeal pancakes are made with 100% blended rolled oats and no flour needed! They’re naturally gluten-free, high in fiber, and ready in minutes.
If I’m passionate about one recipe on this website, it’s my reader favorite blender oatmeal muffins. Here’s I created a spin that turns them into breakfast: my blender oatmeal pancakes! They’re light and fluffy, made with 100% rolled oats: no all-purpose flour, no wheat flour, nothing processed!
The fiber and protein makes them actually filling, instead of a sugar crash like I normally get when I eat classic flour pancakes. They’re also pretty fluffy and taste like vanilla cake: I mean, what’s not to love?
Why You’ll Love This Recipe
- Made with 100% rolled oats: There’s no flour needed, meaning these are naturally gluten-free too
- High in fiber: Whole grain oats make this an actually filling breakfast, instead of normal pancakes that don’t keep you full
- Made in a blender: Everything goes in together and there are minimal dishes
- Vanilla cake flavor: They’re truly delicious!
5-Star Reader Reviews
“I’ve tried several different recipes, and these are the best EVER oatmeal pancakes! Great taste and great texture!! And thank you for the very detailed directions to make them: Low and slow is the key!” -Diane H.
“Delicious oatmeal pancakes! I’ve tried several oatmeal pancake recipes, and this one is the best!” -Sharon
Ingredients You’ll Need
Why make oatmeal pancakes with flour when you can make them with all rolled oats? Here’s what you’ll need:
- Old Fashioned rolled oats: Don’t be tempted to substitute steel cut (here’s why).
- Greek yogurt: This is key to getting just the right fluffy texture in an oatmeal pancake recipe. It also helps to hold the pancakes together: and adds protein to boot!
- Eggs: Eggs also work as a binder. (You can make pancakes without eggs too, but not here.)
- Milk of choice: Use whatever is on hand in your fridge: you can also use almond or oat milk.
- Salted butter: Butter is key to the flavor, but you can also sub melted coconut oil.
- Brown sugar: A touch of sugar sweetens just enough; use maple syrup if you like
- Vanilla extract: You’ll use a lot, but these pancakes deliver big on vanilla cake flavor!
- Baking powder & kosher salt
Tip for cooking: use low heat!
Here’s a tip for cooking any pancake recipe, whether it’s oatmeal pancakes or not. Use low to medium low heat. It takes longer than you expect, but it makes for a perfectly cooked pancake. Here’s why:
- Low and slow is key! Many home cooks have the heat turned too high when they cook pancakes. It makes them come out burned on the outside and raw on the inside. Low and slow is the way to go!
- Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.
How to Make Oatmeal Pancakes
The blender is your best friend for these oatmeal pancakes: simply throw all ingredients in and give it a whiz! It breaks down the oats into the texture of flour and makes a completely smooth batter. This trick is something I perfected in my banana bread muffins and you’ll use it here. Here’s what to do:
1. Blend the batter. Add all ingredients to a blender and blend on high until you have a completely smooth pancake batter. No visible chunks should remain.
2. Rest for 5 minutes. The oats will continue to absorb liquid after blending, and the batter will thicken to a thick but pourable consistency.
3. Prepare your skillet. Lightly grease a nonstick skillet or cast iron pan with butter, then wipe away excess with a paper towel.
4. Cook on LOW to MEDIUM LOW heat. This is the most important tip: go low and slow! Medium-low heat is your friend. Pour about ⅓ cup of batter per pancake onto the skillet. If you use too high heat, the pancakes will burn on the outside without cooking through.
5. Cook until bubbles form. Cook until bubbles form across the surface of the pancake and begin to pop. Then flip and cook until golden on the other side.
6. Thin the remaining batter before cooking, and watch the heat. As the batter sits, it thickens. Before cooking another batch, stir in about 1 tablespoon of milk so it becomes pourable. Also keep in mind, your skillet gets hotter with each batch; you may need to lower it to avoid burning the second batch.
Variations & Mix-Ins
I like this oatmeal pancakes recipe straight up: it tastes like vanilla birthday cake and it’s so, so tasty! But you can add other mix-ins if you’d like. Here are a few ideas:
- Blueberry oatmeal pancakes: Use 1 cup fresh or frozen. Don’t add blueberries to the batter! Add them after you pour the circles of batter onto the griddle.
- Raspberry lemon pancakes: Add fresh or frozen raspberries and a bit of lemon zest.
- Pecans: Stir ¼ cup chopped pecans directly into the batter.
- Spinach: Make my green Spinach Pancakes: delicious and fun for kids!
- Bananas: These Banana Oatmeal Pancakes are naturally sweet and great for using ripe bananas
- Apples: These Apple Cinnamon Pancakes are a warm, seasonal spin
Topping Ideas
Here’s the other fun part: topping your oatmeal pancakes! Once you smell that fragrant vanilla smell, you’re going to want to eat these immediately. Here are a few ideas we have:
- Maple syrup & pecans: Keep it simple!
- Sprinkles & sweetened Greek yogurt: Only because it tastes like cake! Mix 1 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract to use as a “frosting” style topping. Then add sprinkles!
- PB&J: Try with peanut butter and this strawberry jam.
- Nut butter: Add a slather of any type of nut butter: almond butter, cashew butter, walnut butter, pistachio butter or pecan butter.
- Raspberry sauce: Try with raspberry sauce or raspberry syrup.
- Blueberry sauce: Top with blueberry sauce or blueberry compote.
- Strawberry sauce: Add glistening strawberry sauce, strawberry compote, strawberry syrup or our favorite healthy strawberry puree
Storage & Freezing
These oatmeal pancakes are excellent for meal prep and they reheat well! I often use them for snacks and my kids love them. Here’s what to know:
- Leftovers store in an airtight container for up to 4 days. Reheat in a skillet over low heat or even in a toaster oven or microwave.
- To freeze up to 3 months, lay cooled pancakes on a baking sheet, freeze until solid, then transfer to a zip-top bag.
Dietary Notes
This oatmeal pancake recipe is vegetarian and gluten-free. For vegan, go to Vegan Pancakes instead.
Frequently Asked Questions
Generally, yes: especially when compared to pancakes made with all-purpose flour.
Rolled oats are a whole grain, meaning they’re higher in fiber (about 8 grams per cup) and plant-based protein (about 11 grams per cup) than all purpose flour. They also have a lower glycemic impact, which means they digest more slowly and keep you fuller longer.
Keep in mind, toppings like maple syrup do add sugar, so add those thoughtfully.
I recommend sticking with old fashioned rolled oats for the best results.
Quick-cooking oats can work in a pinch, but I haven’t tested this.
Do not use steel-cut oats: they are too dense and don’t break down properly in the blender.
If you want to use oat flour, you can skip the blending step and measure about 1¾ cups of oat flour in place of the 2 cups of rolled oats, though you may need to adjust the liquid slightly.
For a dairy-free version, swap the butter for melted coconut oil and use oat milk or your preferred non-dairy milk.
For the Greek yogurt, I’d use a thick vegan yogurt (coconut or cashew-based) or ½ cup very ripe banana, mashed.
You can! Check out my Oatmeal Waffles recipe.
You could make the batter and refrigerate it overnight, but it will thicken significantly. Bringing to room temperature and stirring in a splash of milk before cooking could work.
However, I have not tested this, so proceed at your own risk!
Oatmeal Pancakes (in a Blender!)
Pin Recipe5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 12 reviews
Hold onto your hats, this is the BEST oatmeal pancakes recipe! They’re easy to whip up with 100% oats, and taste like vanilla cake.
- Author: Sonja Overhiser
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Blender
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats
- ½ cup Greek yogurt
- 2 large eggs
- ½ cup milk of choice
- 2 tablespoons salted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
Instructions
- Melt the butter. Place all ingredients in a blender and blend on high until a smooth batter forms.
- Wait 5 minutes for the batter to thicken.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
- Add 1 tablespoon milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Notes
- Butter swap: Melted coconut oil works in place of salted butter for a dairy-light option.
- Yogurt swap: Try vegan coconut yogurt or ½ cup ripe mashed banana.
- Milk options: Any milk works, though 2% or oat milk produce the best results.
- Blueberry add-in: Pour batter onto the griddle first, then place fresh blueberries directly on top.
- Gluten-free note: Oats are naturally gluten-free, but look for certified gluten-free oats if cooking for someone with gluten sensitivity.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
More Oatmeal Recipes to Try
from A Couple Cooks https://ift.tt/sciNR5A
” -Sherry
