You’re Going to Flip for These Healthy (GF!) Pancakes

Oatmeal Pancakes

Come one, come all, and bring your forks! Meet my upgraded healthy, easy, gluten-free and supremely fluffy Oatmeal Pancakes!

Why You’ll Love This Blender Oatmeal Pancakes Recipe

• NATURALLY Gluten-free. No expensive gluten-free flours needed! These tender pancakes are made with homemade oat flour processed in a blender. They are 100% whole grain and naturally gluten-free, with the best oat-y flavor and a fabulous texture.
• Based on a Reader Favorite. This recipe is an upgraded version of my Banana Oatmeal Pancakes (an absolute favorite among readers). It’s ideal for times when you crave a classic, homey pancake with oatmeal but don’t have ripe banana on hand.
• Light and Fluffy. Other oatmeal pancakes suffer from a few pitfalls. They can be dense from leaving all of the oats whole and not letting the batter rest. Or, they lack texture because the batter is too smoothly blended. Personally, I love little flecks of oats in my pancakes (and in these Healthy Oatmeal Muffins).
• Made Easy in the Blender. Who needs mixing bowls? Not you! Like my Blender Whole Wheat Waffles, these healthy oatmeal pancakes are whipped up right in the jar of your blender. (Although I do have a non-blender option if you need it—I share that down below.)

How to Make Oatmeal Pancakes

The Ingredients

• Oats. This recipe calls for rolled oats, but quick oats can work well too. I do not recommend using steel-cut oats, which will be too hard and crunchy, nor do I recommend using instant oatmeal for these pancakes, as it will not hold up well in the batter.
• Milk. The liquid component of our batter. I used nonfat milk, but you can use any milk you have on hand (including almond milk if you’re trying for dairy-free).
• Eggs. To help bind the pancakes and create a fluffy texture.
• Greek Yogurt. A simple addition that helps keep the pancakes moist and adds tang.
• Maple Syrup + Vanilla + Cinnamon. The trifecta of warmth, comfort, sweetness, and pure pancake bliss!
• Mix-ins. I love chopped toasted nuts, chocolate chips, or fresh berries in my pancakes (and in Stuffed French Toast). If you prefer, you can keep it classic and omit them.

The Directions

1. Combine. Add most of the oats and all remaining ingredients (except for the mix-ins) to the blender.

2. Blend. Blend until smooth, then stir in the remaining oats and any mix-ins. Allow the batter to rest.

3. Start Cooking. Pour 1/4 cup batter into hot skillet. Cook until golden and dry at the edges and bubbles form on top.

4. Finish. Flip the oatmeal pancakes, and cook until golden on the other side. Repeat with the remaining batter. Add toppings, and ENJOY!

Recipe Variations

• Vegan Oatmeal Pancakes, Option 1. These Vegan Pancakes are a tried-and-true recipe. To make an oat pancake version, swap out some of the wheat flour in that recipe for the blended oat flour described in this recipe.
• Vegan Oatmeal Pancakes, Option 2. Or, to make these oat pancakes vegan, you could experiment by using non-dairy yogurt and flax eggs (but please note that I have not tested this myself yet).
• Healthy Pumpkin Pancakes. Also made in a blender, these are a hearty source of fiber, protein, and calcium. Use this recipe as a base, swapping some of the buckwheat flour for oats to make pumpkin oatmeal pancakes.

What to Serve with Oatmeal Pancakes

• Bacon. The classic pairing with any pancakes! Try my Air Fryer Bacon or learn How to Cook Bacon in the Oven.
• Fruit. When I’m in a hurry, I like adding some fresh fruit to round out my breakfast. This Fruit Salad is also excellent.
• Potatoes. Breakfast potatoes! These Home Fries are great, as are Sweet Potato Hash Browns.
• Eggs. Add some protein to your oatmeal pancake breakfast with a French Omelette.

Recipe Tips and Tricks

• Don’t Overmix. For fluffy oatmeal pancakes, don’t over-blend the batter. Blend just long enough for the batter to be smooth without any large oat bits. Overmixing the batter can lead to dense and tough pancakes.
• No Blender Option. If you want to make oatmeal pancakes without a blender, swap the rolled oats for an equal amount of oat flour and mix the batter by hand using a bowl and whisk. Just make sure to not pack the flour too tightly when you measure. Be aware that the texture of the pancakes might be a little gummier when made this way, but the flavor should still be delicious!
• Let the Batter Sit a Bit. You’ll add 1 cup of oats after the initial blending and let them sit in the oatmeal pancake batter for 10 minutes. That resting time is important! It allows the oats to soften into a superior, fluffy texture. You can read more details about this in the directions below.
• Get a Head Start. If you are looking for a make-ahead oatmeal pancake batter recipe, you can try prepping the batter and storing it overnight in the refrigerator.

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Oatmeal Pancakes

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The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 pancakes

Calories 109kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
• 3/4 cup nonfat plain Greek yogurt
• 1/2 cup nonfat milk
• 2 cups old fashioned rolled oats divided (or quick oats; do not use steel cut or instant)
• 2 large eggs
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract pure
• 1/2 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup mix-ins of choice: toasted chopped nuts , chocolate chips, blueberries, or diced fresh or dried fruit (optional)
• For serving: pure maple syrup , butter, or any of your favorite pancake toppings

Instructions

• If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
• Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
  
• Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
  
• Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
• Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
• Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
  
• Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
  
• Serve hot with desired toppings.

Video

Notes

• TO STORE: Refrigerate leftover pancakes in an airtight storage container for up to 4 days.
• TO REHEAT: Gently rewarm pancakes in the microwave until hot. You can also reheat them on a baking sheet in the oven at 350 degrees F until warm.
• TO FREEZE: Once your pancakes have fully cooled, lay them in a single layer on a baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes from frozen as desired.

Nutrition

Serving: 1(of 12) | Calories: 109kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 28mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 60IU | Calcium: 86mg | Iron: 1mg

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If you’re craving oatmeal, be sure to check out all of my other oatmeal recipes. I know you’ll find something you’ll love!

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