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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
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!
Healthy Oatmeal Pancakes (in a Blender!)
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.
- 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.
I made this recipe before and loved it. Could I try substituting the Greek yogurt for sour cream?
That should work!
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!
So glad you loved them!
These oatmeal pancakes are insanely delicious! I can’t believe how good these turned out! I’ve made oatmeal pancakes in the past and they fall apart easily and taste bland. These are perfect and my go to pancake recipe from now on. Thank you very much for the recipe!
How would you adjust this recipe to make waffles?
I’m not sure, but now it’s on the list for development!
Great recipe compared to many others I’ve tried. Simple is best! Allows for great variation and flavour profiles. Spinach,feta, kale, broccoli florets, etc. for dinner. Dollar sizes ones makes a great side to a chicken or fish dish (Can be added while minimizing sugar and vanilla). Etc etc…
This pancake recipe is one of our all-time favorites. It was easy to adapt to vegan and I like to add any fruit I have around and hemp seeds for the protein. Always a winner! Thank you.
Delicious Oatmeal Pancakes!
I’ve tried several oatmeal pancake recipes and this one is the best!
Very good recipe! I used oatmilk. Pancakes are thicker and slightly gritty but with good flavor.
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!
Thank you for making them!
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
Can I refrigerate the batter and make the pancakes separately over the week?
Yes, you just may need to thin them out with a bit of milk each time.
Hi! Thanks for this great recipe! Is the macronutrients breakdown for each serving? Thanks!
Per pancake!
These are SO GOOD. The vanilla flavor is amazing! These are some of our go-to pancakes that help keep us full on a Saturday morning (making them right now, ha!) Kid approved!
Is it possible to use coconut or almond milk to replace the yogurt?
Thank you…
That should work, just don’t do as much since it is more liquid.
Just great! My new favorite breakfast. I am very old and need new breakfast blood, and this is it! Thank you two.
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
Gluten-free oats are easy to find – sold at every grocery store and Costco!
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.
Thank you for your great recipe! My family loved it. Can the batter be made ahead and cooked the next day?
That should work! You’d just need to add milk to thin to a pourable consistency.
love it this
You’re right, they are the BEST, and so easy to whip up. Good on ya, thanks.
Made these this morning for my family! I am dairy free, so I replaced the greek yogurt with coconut milk and they turned out very well. Love the vanilla-forward flavor. Thanks for a great recipe.
So glad you enjoyed them!
Hi! Can I use quick cooking oats for this? Thank you!
I think it would work, but we haven’t tried it.
Just made your oat lemon poppy seed pancakes and loved them- so these are up for next weekend. I’m not GF, but am assuming that oat flour has more protein and fiber than whole wheat flour? Also in the other recipe the corn starch is the binder and in this is the yogurt the binder? Thanks a bunch and hello from Spain :)
So glad you enjoyed them! Yes, we developed this recipe to not need the corn starch. We just enjoy the flavor of oatmeal in these pancakes — a bit heartier than flour types.
Could I use cottage cheese in place of yogurt?
We have not tried it ourselves, but in theory it should work! Let us know if you try.
Looks like it will be healthy and taste good; appreciate the info about protein and fiber; it is what I am looking for to lower carbs and be heart healthy.
Great! Let us know if you give it a try!
I like to make batches of pancakes and waffles to eat for the week. Can you freeze these? Will they taste the same?
You can definitely freeze these! Just reheat them on a skillet before serving. They might taste a little different than hot right from the griddle, but they’ll still be excellent. Hope you enjoy!!!
Yum!!! Had them for dinner tonight since I could not get them out of my mind from the moment I saw the email post. Used vanilla greek yogurt and a wee bit less brown sugar to compensate. The teenager already said “we should do this meal again soon!” so that is a win for a fast treat of a dinner.
Ahh so so happy to hear these were a hit! I am also pretty enamored with them and can’t get them out of my mind either -ha! Thanks again for trying and hi to the fam!
These sound amazing. But if I have oat flour, how much should I use?
You can use the same amount of purchased oat flour!
Two cups of oats is not the same as two cups of Oatflour – the flour would weigh more?