Blender Oatmeal Pancakes Recipe

Oatmeal Blender Pancakes

This oatmeal pancake recipe is simply another way to say blender oatmeal pancakes! All the ingredients are mixed in a blender, then you pour, cook, and flip. It couldn’t be easier for a breakfast recipe and they always turn out amazing!

This pancake recipe with oatmeal and cinnamon might remind you of a hearty oatmeal bowl recipe or overnight oats, especially when you add in chocolate chips, raisins, nuts, or berries. It’s the best of both buttermilk pancakes and oats in one healthy pancake!

Why I Love This Recipe

• Quick and easy. Easy pancake recipes means they’re no longer reserved for weekends. Whip up sheet pan pancakes or these oatmeal blender pancakes and include them on a pancake charcuterie board any day of the week!
• High in nutrients. They’re gluten-free, high in protein and fiber, and we use honey for sweetness rather than any refined sugars.

Find the full printable recipe with specific measurements below.

• Vanilla Greek yogurt: Using thick Greek yogurt gives this oatmeal pancakes recipe added protein, moisture, and fluffy consistency. The acid works with the baking soda to make them rise.
• Nonfat milk: Using nonfat milk helps to keep the batter from becoming too thick. You want to keep it pourable, and the higher the fat content, the richer and thicker it will be.
• Old fashioned oats: These get blended whole right into the batter to add texture, but and act as an oat flour which will give the pancakes their structure. Use certified gluten-free oats if needed. Quick cook oats or instant oats can be used.
• Honey: I use raw honey, which means it’s unpasteurized and full of antioxidants and anti-inflammatory properties, but you use whatever honey you have on hand.
• Eggs: Needed to bind all the ingredients together so the pancakes don’t fall apart.
• Pancake mix-in options: Add up to 1/2 cup chocolate chips, chopped pecans or dried fruit to the batter or also try up to 1 cup of fresh blueberries.

How to Make Blender Oatmeal Pancakes

To the blender, add the melted butter, yogurt, milk, just 1 1/2 cup of rolled oats, egg, honey, vanilla, baking powder, cinnamon, and salt. Blend until smooth and no whole oats remain.

Use a wooden spoon to stir in the remaining oats and any mix-ins. Allow the batter to sit for 10 minutes while the griddle heats up.

Preheat a griddle to 300°F or a skillet over medium-low heat. Melt butter to make a nonstick surface, then pour 1/4 cup of the batter onto the heated grill. Make as many pancakes as can fit on your surface without them touches. You’ll probably need to work in batches.

Cook for 3-4 minutes on the first side. Watch for the bubbles to appear and then flip for another minute or so until the oatmeal pancakes are slightly browned and the center is cooked through.

Tips and Variations

• Let the batter rest. The reason for this is to allow the baking powder time to activate and trap the air making sure your pancakes stay airy and fluffy. You’ll see it start to foam.
• Your desired texture. If you don’t want to keep some of the oats whole, you can add them all in at once to blend until smooth.
• Make homemade oat flour. If you want to make a big batch of oat flour to add right into your batter you can. Simply pulse the oats in a food processor or blender until it becomes flour.
• Lower the heat on the stove. If you’re cooking several batches, over time the heat of the skillet will become too hot and could start to cook your blender oatmeal pancakes too quickly or burn them. With each batch, turn down the heat a bit to even it out.
• Dairy-free: To make these blender oatmeal pancakes dairy free, use dairy free yogurt and nut or oat milk instead. Swap the melted butter with melted coconut oil!
• Add up to 1/2 cup mix-ins: Chopped nuts, dried fruit, diced fresh fruit or even chocolate chips!

Storing, Freezing, & Reheating

• Store: Keep leftovers of this blender oatmeal pancakes recipe in an airtight container in the fridge for up to 4 days.
• Freeze: To freeze them, allow them to cool completely. Then flash freeze them in a single layer on a baking sheet until solid so they don’t stick together when frozen. Store them in a freezer bag or freezer-friendly container for up to 2 months. Thaw in the fridge or reheat from frozen.
• Reheat: To reheat, the microwave for 30 seconds is the easiest way to getting them nice and soft! You can also use the toaster or the oven heat them through.