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

Tall stack of oatmeal pancakes with fresh berries on top

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.)
Drizzling syrup onto oatmeal pancakes

5 Star Review

“I rarely leave comments on recipes but these are THE BEST pancakes my family has ever had.”

— Ashley —

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.

Oatmeal Pancake Toppings

Of course, what you put atop these oatmeal pancakes also plays a considerable role in their overall healthiness.

My favorite toppings for healthy oatmeal pancakes are:

  • Nut butters like peanut butter.
  • Low-sugar jams.
  • Fresh fruit like sliced bananas, strawberries, or blueberries.
  • A light drizzle of maple syrup.

The Directions

Ingredients for oatmeal pancakes in blender
  1. Combine. Add most of the oats and all remaining ingredients (except for the mix-ins) to the blender.
Oatmeal pancake batter in blender jar
  1. Blend. Blend until smooth, then stir in the remaining oats and any mix-ins. Allow the batter to rest.
    Oatmeal pancake batter on griddle
    1. Start Cooking. Pour 1/4 cup batter into hot skillet. Cook until golden and dry at the edges and bubbles form on top.
    Cooking oatmeal pancakes on griddle
    1. 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.
    Stack of fluffy oatmeal pancakes topped with berries

    What to Serve with Oatmeal Pancakes

    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.
    Stack of fluffy oatmeal pancakes with wedge cut out to show texture

    Oatmeal Pancakes

    4.94 from 149 votes
    The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

    Prep: 10 minutes
    Cook: 20 minutes
    Total: 40 minutes

    Servings: 12 pancakes

    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: 109kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 28mgPotassium: 205mgFiber: 1gSugar: 4gVitamin A: 60IUCalcium: 86mgIron: 1mg

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    Related Recipes

    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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    Erin Clarke

    Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    Recipe Rating




    346 Comments

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    1. I have made this recipe no less than 50 times. I always have the ingredients ready because my husband requests it every Saturday. I was afraid that he would get tired of them, but that hasn’t happened. We always add blueberries while cooking and slice bananas on top. In the fall I added grated apples and they were delicious. Thank you!!!5 stars

    2. Really good. My husband has celiac and these are so much better than the pancakes with gf flour that I’ve used in the past. Thank you!5 stars

    3. These were great! I swapped sour cream for the Greek yogurt because I was out and still turned out amazing!5 stars

    4. I NEVER write reviews, but, no kidding, these are really tasty pancakes!! They not only have great flavor, there’s some substance to them. I had used chopped Pecans for the add-on. Nice that they are GF and Oats are nutritious!5 stars

    5. Love these pancakes so much. It was so fluffy and light! Glad I made these pancakes. I used natural bee honey instead of maple syrup. Served them with my homemade strawberry jam/syrup. Thank you for giving us this low mess, easy to make, healthy and delicious recipe!5 stars

    6. Hi Erin! I finally get to thank you for creating beautiful meals with amazing aromas! In May I was in NYC visiting family & my daughter-in law showed me your “Well Plated” recipe book” before returning home, I ordered it & tku for speaking my language as well! I have made a bunch of your delightful ones! It’s a beautiful book! This am just whipped up these oatmeal pancakes that were on your FB page! Hubby loved them too. 4 each was a perfect breakfast w some scrambled eggs! Again thank you, sweetie for all that you have to offer! 😊 💗5 stars

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