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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.

Oatmeal pancakes
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Looking for a breakfast recipe that’s healthy and outrageously delicious? Meet these incredible Oatmeal Pancakes! They’re fluffy, they’re made with 100% oats, and they’re easy to whip up in a blender. Even better: they taste like vanilla cake! Yes, these are the best oatmeal pancakes we’ve had! Many oatmeal pancakes can be very dense or fall apart easily. These work like a charm, and they’re full of fiber and protein. Breakfast just got better.

Ingredients in the best oatmeal pancakes recipe (100% oats!)

Why make oatmeal pancakes with flour when you can make them with all rolled oats? The blender is your best friend here: simply throw all ingredients into the blender 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 we perfected in our banana bread muffins, and we’ve refined it here with some inspiration from these apple pancakes. 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
Oatmeal pancake recipe

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.

Oatmeal pancakes variations: mix-ins and more!

We 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 oatmeal pancakes: Sounds tasty! Do the same as above.
  • Chocolate chip oatmeal pancakes: We’re not chocolate for breakfast people, but we know some people are. Add ⅓ cup chocolate chips.

What else would you add to your oatmeal pancakes? Let us know in the comments below!

Oatmeal pancakes

Toppings for this oatmeal pancakes recipe

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:

Vegan variations

We haven’t tried a vegan spin on these oatmeal pancakes. Here are a few options in case you’re looking for a vegan breakfast:

Oatmeal pancake recipe

Oatmeal nutrition info

These oatmeal pancakes are made with 100% oats, which makes them a healthy and naturally gluten free pancake. All things considered, they’re a healthy breakfast idea that’s in contrast to the typical refined flour and sugar flapjack. Why eat oats in the morning? Here are some of the nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

This oatmeal pancake recipe is…

Vegetarian and gluten-free. For vegan, go to Vegan Pancakes instead.

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Best-Ever Oatmeal Pancakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 pancakes 1x

Description

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.


Ingredients

Scale
  • 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

  1. Melt the butter. Place all ingredients in a blender and blend on high until a smooth batter forms. 
  2. Wait 5 minutes for the batter to thicken. 
  3. 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. 
  4. 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.
  • Category: Breakfast
  • Method: Blender
  • Cuisine: Breakfast
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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34 Comments

  1. Yadilka Maldonado says:

    Very good recipe! I used oatmilk. Pancakes are thicker and slightly gritty but with good flavor.






  2. Laura says:

    I have tried a lot of blender pancake recipes. THIS IS IT. My kids don’t want any other pancakes anymore! I use unsalted butter instead of salted and maple syrup (+one additional Tbsp of it) in place of the brown sugar. So good!






    1. Alex Overhiser says:

      Thank you for making them!

  3. Patricia A. Fraser says:

    These pancakes are so good. Dense, yet soft. Very filling. The next day, I covered leftovers in aluminum foil and reheated in a 350° oven for 10 minutes. Topped with strawberry jam, pecans and a low calorie syrup. These pancakes are wonderfully filling. While my husband said they were good, he was not as impressed as I was. But he’s a meat and potatoes guy and doesn’t take to change.🙂 I am going to make a few batches, freeze them and then I can enjoy my healthy pancakes while my husband enjoys his simple buttermilk pancakes. Win/win






  4. M says:

    Can I refrigerate the batter and make the pancakes separately over the week?

    1. Alex Overhiser says:

      Yes, you just may need to thin them out with a bit of milk each time.

  5. Roneldine Mesidor says:

    Hi! Thanks for this great recipe! Is the macronutrients breakdown for each serving? Thanks!






    1. Alex Overhiser says:

      Per pancake!

  6. Lynn says:

    Is it possible to use coconut or almond milk to replace the yogurt?
    Thank you…

    1. Alex Overhiser says:

      That should work, just don’t do as much since it is more liquid.

  7. Noel Shinn says:

    Just great! My new favorite breakfast. I am very old and need new breakfast blood, and this is it! Thank you two.

  8. Carolyn Briley says:

    People on gluten free diets, due to Celiac disease can not have wheat, rye, barley or oats. Oats must be certified gluten free and most U.S. milled oats milled are
    contaminated with wheat. FYI

  9. Katz says:

    I like to add frozen plain cranberries to my pancakes. They add tart fruity bite to the taste. No extra sugar. Thx for the recipe. I am GF & dairy free. Medical requirements. It’s really amazing how great yummy dishes can be made even with limitations. So much is now available in stores.






  10. Alisa says:

    Thank you for your great recipe! My family loved it. Can the batter be made ahead and cooked the next day?






    1. Alex Overhiser says:

      That should work! You’d just need to add milk to thin to a pourable consistency.

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