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Blender Oatmeal Pancake Recipe

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4.28 from 11 votes

A tall stack of these cake-like Oatmeal Pancakes makes a perfect breakfast! This is the best Oatmeal Pancake recipe, made in a blender with easy and simple ingredients. Fluffy, wholesome, and so delicious! 

PIN this Oatmeal Pancake Recipe to try later!

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I love pancakes any day of the week. but I especially love this Oatmeal Pancake recipe! The oats in these oatmeal hotcakes make them extra wholesome, comforting and so satisfying. They are the easiest pancakes to make and come out perfect every single time. 

Unlike traditional pancakes, these are made in the blender, making the pancake batter extra smooth. The pancakes are fluffy, tender, and resemble a cake-like consistency from the oats. 

Serve up these Oatmeal Pancakes the next time you host a brunch and everyone will love them! Serve them with my fresh Fruit Salad,  Egg White Bites, and Smoked Salmon Flatbread.  Yummm! 

stack of oatmeal pancakesPin

INGREDIENTS

Oats: old-fashioned rolled oats are best. Do not use steel-cut oats as they will not work for this recipe. Gluten-free oats will also work. 

Flour: all-purpose flour is what I used for this recipe. Feel free to use whole wheat flour as a healthy alternative. 

Baking powder: this will help let the pancakes rise and get fluffy. 

Salt: kosher or fine sea salt will be perfect. It will help balance the sweetness.

Milk: whole milk or low-fat milk will work. You could also use almond milk if you wanted to make dairy-free pancakes (also use coconut oil instead of butter). 

Eggs: the whole eggs will help bind the ingredients together and adds a bit of richness. 

Butter: unsalted butter is best so you can control the salt. You can also use melted coconut oil instead. 

Syrup: every pancake needs syrup! Pure maple syrup is always best and adds the best flavor. 

Sugar: you just need a few tablespoons to add sweetness.

Vanilla extract: brings all of the flavors together. Alternatively, you could use almond extract.

Ground cinnamon: adds the perfect amount of warm flavor and spice. Oats and cinnamon pair so well together and will make these pancakes extra delicious! 

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HOW TO MAKE OATMEAL PANCAKES

ADD DRY MIXTURE TO A BLENDER. Add oats, flour baking powder, and salt to a blender or large food processor. Pull a few times until combined and the oats are almost at a flour-like consistency. It’s ok if some of the oats are whole. 
 
ADD WET INGREDIENTS. Add the remaining ingredients and blend until combined. 
 
HEAT GRIDDLE. Or skillet on medium heat and grease with butter or nonstick spray. 
 
COOK PANCAKES. Pour about 1/3 cup of pancake batter into the pan. Let cook for 1-2 minutes, or until bubbles have formed at the top. Flip and cook for another minute. Repeat until you’ve used up all of the pancake batter.
 
ADD TOPPINGS. Optional, top pancakes with fresh fruit, butter, maple syrup, and whipped cream.

oatmeal pancakes cooling on a cooling rackPin

PANCAKE TOPPING IDEAS

My favorite way to enjoy any pancake recipe is with a pat of soft butter and a generous drizzle of pure maple syrup. Some other tasty topping ideas you can add are: 

Chocolate chips: milk chocolate, dark chocolate, semi-sweet chocolate chips, white chocolate, and mini chocolate chips are great options. You can add the chocolate chips to the pancake batter or you can sprinkle them on top. 

Peanut butter: another one of my favorite toppings! Smear it on top of your pancakes or add melted peanut butter to the batter. You could also add peanut butter chips to the top or batter if you love peanut butter. 

Jams and syrups: add your favorite flavored jams or syrups. The possibilities are endless and any flavor can be used! Some of my favorites are orange marmalade, sugar-free strawberry jam, and blueberry syrup.

Fresh fruit: fresh is always best but frozen fruit will also work. Blueberries, raspberries, blackberries, and bananas are some of my favorites. 

Yogurt and granola: spread the top with creamy yogurt and add a sprinkle of granola for crunch and fiber!

Whipped cream: simple, light, and airy. Just swirl the whipped cream on top or serve on the side. It will add a creamy and refreshing flavor.

oatmeal pancake recipe with whipped cream, berries, syrup and milkPin

WHY THIS OATMEAL PANCAKE RECIPE WORKS

  • They are made in a blender and couldn’t be any easier to make. I love any recipe that doesn’t require me to mix or stir ingredients together!
  • You can customize these pancakes to your preference. Feel free to add any favorites to the batter or to the top of the pancake stack.
  • Both adults and kids will love these. You can make these into mini pancakes for toddlers, babies, and kids of all ages! 
  • These pancakes are hearty, crave-worthy, and made with wholesome ingredients. 

RECIPE TIPS & VARIATIONS

Protein pancakes: add a scoop or two of your favorite plain or vanilla protein powder. This makes an awesome post-workout breakfast! Drizzle with natural peanut butter for even more protein deliciousness!

Make these Oatmeal Pancakes healthy by swapping the all-purpose flour, sugar, and butter for whole wheat flour, honey, and melted coconut oil. 

Baby Oatmeal Pancakes: instead of making these pancakes 4 inches, make them into 2-inch pancakes aka Silver Dollar Pancakes, be sure to reduce the cooking time on the griddle on each side since they will cook faster. 

Make Gluten-free Oatmeal Pancakes by using gluten-free oats and gluten-free flour. They will still be delicious, fluffy, and wholesome. 

Chocolate Oatmeal Pancakes: add two tablespoons of unsweetened cocoa powder to the batter and a handful of chocolate chips (optional). You can also sprinkle a handful of chocolate chips on top!

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HOW TO KEEP PANCAKES WARM

Keep cooked pancakes warm by transferring them to a baking sheet and place in the oven at 200 degrees F. This will just warm the pancakes, not cook them. Keep them in the oven until you are ready to serve. 

LEFTOVERS & STORAGE

Refrigerate any leftover pancakes in an airtight container for up to 4-5 days. They store best when they don’t have any pancake toppings on top. 

To reheat, you can warm the pancakes in an oven at 350 degrees F for a few minutes, in a microwave, or toaster oven. 

To freeze, let the pancakes cool completely, then wrap each pancake individually with plastic wrap and place in a large heavy-duty ziplock bag. Freeze for up to 3 months. To reheat, place the frozen pancake in a toaster oven or a heated oven. This makes busy mornings super easy with a grab-and-go breakfast!

oatmeal pancakes on a white platePin

OTHER PANCAKE RECIPES 

the best oatmeal pancake recipe with a drizzle of maple syrupPin

CAN’T GET ENOUGH

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Pin

Oatmeal Pancakes Recipe

A tall stack of these cake-like Oatmeal Pancakes makes a perfect breakfast! This is the best Oatmeal Pancakes recipe, made in a blender with easy and simple ingredients. Fluffy, wholesome, and so delicious!
4.28 from 11 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: oatmeal pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 4 inch pancakes

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1 cup whole or low-fat milk (almond milk could be used)
  • 2 whole large eggs
  • 2 tablespoons butter or coconut oil melted
  • 2 tablespoons pure maple syrup
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  • Add oats, flour baking powder, and salt to a blender or large food processor. Pull a few times until combined and the oats are almost at a flour-like consistency. It's ok if some of the oats are whole. 
  • Add the remaining ingredients and blend until combined. 
  • Heat a griddle or skillet on medium heat and grease with butter or nonstick spray. 
  • Pour about 1/3 cup of pancake batter into the pan. Let cook for 1-2 minutes, or until bubbles have formed at the top. Flip and cook for another minute. Repeat until you've used up all of the pancake batter.
  • Optional, top pancakes with fresh fruit, butter, maple syrup, and whipped cream.
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Recipe Tips:
Leftovers:
  • Refrigerate any leftover pancakes in an airtight container for up to 4-5 days. They store best when they don’t have any toppings on top. 
  • To reheat, you can warm the pancakes in an oven at 350 degrees F for a few minutes, in a microwave, or toaster oven. 
  • To freeze, let the pancakes cool completely, then wrap each pancake individually with plastic wrap and place in a large heavy-duty ziplock bag. Freeze for up to 3 months. To reheat, place the frozen pancake in a toaster oven or a heated oven. This makes busy mornings super easy with a grab-and-go breakfast!
  • Protein pancakes: add a scoop or two of your favorite plain or vanilla protein powder. This makes an awesome post-workout breakfast! Drizzle with natural peanut butter for even more protein deliciousness!
  • Make these Oatmeal Pancakes healthy by swapping the all-purpose flour, sugar, and butter for whole wheat flour, honey, and melted coconut oil. 
  • Baby Oatmeal Pancakes: instead of making these pancakes 4 inches, make them into 2-inch pancakes, be sure to reduce the cooking time on the griddle on each side since they will cook faster.
  • Make Gluten-free Oatmeal Pancakes by using gluten-free oats and gluten-free flour. They will still be delicious, fluffy, and wholesome. 
  • Chocolate Oatmeal Pancakes: add two tablespoons of unsweetened cocoa powder to the batter and a handful of chocolate chips (optional). You can also sprinkle a handful of chocolate chips on top!
Recipe adapted from: Savory Experiments

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Recipe Rating




10 Comments

  1. 5 stars
    Such a simple recipe and easy way to make pancakes. Did a GF version with protein powder and they came out great!