This healthy oatmeal pancakes recipe comes together in a blender, meaning that it's quick enough to make on weekdays and weekends alike.
I’ve been sharing lots of back-to-school breakfasts lately (see here, here, or here), and I have one more for you today: these oatmeal pancakes! I think most pancake recipes are best suited to a lazy Sunday morning, but these oatmeal pancakes are quick and easy enough to make on any day of the week. They’re so speedy because the recipe employs the help of a blender to mix up the batter – no whisking required!
The blender trick also means that you won’t find any flour in this recipe, just lots of whole rolled oats. As a result, these healthy oatmeal pancakes are 1) gluten-free and 2) super satisfying, the kind of breakfast that’ll keep you full till lunch. And did I mention that they’re delicious? Yep, these pancakes are thick, fluffy, and filled with sweet, spiced flavor. Load them up with fresh fruit and a drizzle of maple syrup for yummy morning treat!
Oatmeal Pancakes Recipe Ingredients
Here’s what you’ll need to make this oatmeal pancake recipe:
- Oats, of course! Only whole rolled oats (aka old fashioned oats), please! Quick oats and steel-cut oats will not work in this recipe. Be sure to use certified gluten-free oats if you need this recipe to be gluten-free.
- Greek yogurt and an egg – These ingredients help this recipe yield moist, fluffy pancakes. They add protein too!
- Baking powder – Along with the Greek yogurt and egg, it helps the pancakes puff up as they cook.
- Avocado oil – For richness.
- Maple syrup – For sweetness. Blend some into the pancake batter, and drizzle more on top of the pancakes when you eat.
- Vanilla extract and cinnamon – For warm, spiced depth of flavor.
- Almond milk – To help the other ingredients blend into a smooth batter. Not an almond milk person? Regular milk and oat milk would both work instead.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
This recipe is basically a streamlined version of making pancakes with oat flour. But instead of first making the oat flour in a food processor and then measuring it out to mix into pancake batter, you place the whole oats in a blender and toss in the rest of the pancake ingredients along with them.
When you blend everything up, you’re making oat flour and the pancake batter in one go! Kinda cool, right?
Oatmeal Pancakes Recipe Tips
- The batter thickens as it sits. Depending on the size of your skillet or griddle, you’ll likely need to cook these oatmeal pancakes in batches. If you find that the batter has thickened too much between batches, don’t worry! Just stir in another tablespoon or two of almond milk to loosen it up. With that extra splash of milk, the pancakes will still cook perfectly!
- Adjust the heat as necessary. When I make pancakes, I always cook the first batch over medium-low heat. But when I get to the second or third batch, I often reduce the heat slightly. At that point, my pan will have built up residual heat, which can cause the pancakes to cook more quickly. If the pan gets too hot, the outsides of the pancakes will burn before the middles cook through. So, if you find that your pancakes are browning too fast, don’t hesitate to adjust the heat!
- Have fun with the toppings. Like all pancakes, these ones are fantastic with maple syrup. But the topping possibilities don’t end there! Serve them with a pat of butter or a dollop of Greek yogurt, or slather them with almond or peanut butter. We also love them with fresh fruit. Pile them with strawberries, blueberries, or sliced bananas, or top them with these stovetop cinnamon apples or my easy blueberry compote.
- Extra pancakes freeze perfectly. If you’re lucky enough to have leftover pancakes, seal them in an airtight container or bag, and pop them in the freezer. They’ll reheat perfectly for a quick breakfast on another day. Just zap them in the microwave to reheat!
More Favorite Breakfast Recipes
If you love these healthy oatmeal pancakes, try one of these breakfast recipes next:
- Almond Flour Pancakes
- Gluten-Free Pancakes
- Blueberry Pancakes
- Banana Pancakes
- Pumpkin Pancakes
- Easy French Toast
- Homemade Waffles
- Or any of these 60 Healthy Breakfast Recipes!
Oatmeal Pancakes
Ingredients
- ½ cup unsweetened almond milk, plus more as needed
- ½ cup whole milk Greek yogurt
- 1 large egg
- 2 tablespoons maple syrup, plus more for serving
- 1 tablespoon avocado oil, plus more for the pan
- 1 teaspoon vanilla extract
- 2 cups whole rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Fresh fruit, for serving
Instructions
- In a blender, place the almond milk, yogurt, egg, maple syrup, avocado oil, vanilla, oats, baking powder, cinnamon, and salt and blend until smooth. Pour the mixture into a large bowl and stir to ensure that the batter is evenly combined.
- Heat a nonstick skillet over medium-low heat and brush lightly with oil. Use a ⅓-cup measuring cup to pour the batter into the pan. Cook the pancakes for 1 to 2 minutes per side, or until puffed and golden brown, reducing the heat as needed and working in batches as necessary. The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 more tablespoons almond milk as needed.
- Serve with maple syrup and fresh fruit.
- Makes about 6 pancakes.
So good! Great flavor and super filling
I’m glad you loved them!
Flavour worked, but the thickness and texture were all wrong. Way too thick even when I added extra milk. Maybe the problem was that I used oat milk instead of almond milk? I don’t know.
My pancakes turned out very dense, not sure what I did wrong? Was hoping they would be light and fluffy. Really tasted nice though.
Hi there! Excited to try this recipe. However, I have an ABUNDANCE of quick oats. Would this work if I blend the other ingredients and stir in the quick oats? Have you tried it this way before and were you successful.
Hi Nerri, I haven’t tried, but I think they might just sub in here just fine since it all gets blended anyway. If the batter comes out too thick, just add water until it’s a good pancake batter consistency (if it’s too thin, blend in more oats).
Loved the texture of these, and they were super quick and easy. Thanks so much for sharing!
Easy recipe and delicious! Thanks!
I’m so glad you loved them!
Was delicious and healthy! I ended up putting 1 cup of milk instead of 1/2 cup because wanted the batter to be thinner.
Really really good! I loved the crust on them. Next time I’ll let the batter rest for a couple of minutes more, as the first pancakes deflated a bit, but the rest came out perfect.
Recipe was great, worked well in our waffle maker!
Hi Terri, so glad you enjoyed it! Fun idea to turn it into waffles.
Delish! I put a little more milk and halved the Greek yogurt the second time and it was perfect! Added berries or choc chips when halfway cooked! Made sure they didn’t burn…need a little TLC when you cook them.. Best ever recipe for blender pancakes!
I’m so glad you loved them!
Not sure what I did wrong but these did not work, the batter was extremely thick and heavy which gave me pause moving forward, but I cooked them anyway. Followed recipe to a T. Used a Vitamix and One Degree sprouted oats. Thinned batter at times. They were dense and inedible, unfortunately 🙁
I made modifications to fit what I had on had but they still turned out delicious. Would make again
These look wonderful! Do you suppose they could be made by hand mixing instead of grinding up the oats?
Hi Missy, not in this case because the oat becomes the “flour” when blended.
These are my new favorite oat blender pancakes!!!!! Yummmmm!!!! My kids devoured them- I even doubled the recipe!
Hi Julie, I’m so glad they were a hit!
These are so yummy! Highly recommend.
Also made good waffles when put in a waffle iron.
Great tip! So glad you enjoyed the recipe.