Are oatmeal pancakes healthier than regular pancakes?

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.

Can I use quick oats, steel-cut oats, or oat flour instead of rolled oats?

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.

Can I make oatmeal pancakes dairy-free or vegan?

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 1/2 cup very ripe banana, mashed.

Can I make these oatmeal pancakes as waffles?

You can! Check out my Oatmeal Waffles recipe.

Can I make the batter ahead of time and cook the pancakes the next day?

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)

Healthy Oatmeal Pancakes (in a Blender!)

Print Recipe

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4.9 from 13 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

Scale

2 cups Old Fashioned rolled oats
1/2 cup Greek yogurt
2 large eggs
1/2 cup milk of choice
2 tablespoons salted butter, melted
2 tablespoons brown sugar
1 tablespoon vanilla extract
1 tablespoon baking powder
1/2 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 1/3 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 1/2 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.

Find it online: https://www.acouplecooks.com/oatmeal-pancakes/