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:
Serves 2 to 3
My favorite oatmeal pancakes! The batter is easy to make in the blender, so these light and fluffy pancakes are great for breakfast on any day of the week. Be sure to use certified gluten-free oats if you need this recipe to be gluten-free.
- 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
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.