Ladies and gentlemen, this is the update of updates, the upgrade of upgrades. Better than the next iPhone or latest streaming service. Get in line for these whole grain, gluten free, new and improved Oatmeal Pancakes.

Easy oatmeal pancakes with berries

These healthy oatmeal pancakes are made entirely with oats processed in a blender (that’s right, oatmeal pancakes with no flour), making them 100% whole grain and naturally gluten free.

They’re tender and fluffy, not heavy. Even the staunchest of pancake purists will approve.

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 bananas on hand.

In place of mashed banana, these wholesome oatmeal pancakes use Greek yogurt to keep moisture. A touch of pure maple syrup sweetens the batter naturally.

If you’ve been dissatisfied with other online oatmeal pancake recipes, it’s likely due to one of a few reasons.

  • The pancakes were dense. This is caused by leaving all of the oats whole and not letting the batter rest.
  • The pancakes were lacking in oatmeal texture. Personally, I love little flecks of oats in my pancakes. If the batter is perfectly blended, your pancakes will be fluffy, but you’ll lose the surprise bits of oatmeal throughout.
  • The pancakes relied on regular flour, a problem if you need them to be gluten free. Many oatmeal pancake recipes add oats to a flour base, so you lose whole grain benefits, and the GF aspect too.

What separates this fluffy oatmeal pancakes recipe from so many others is that they are made entirely of oatmeal (no flour!), have bits of the lovely oatmeal texture scattered throughout, AND they are melt-in-your-mouth tender.

A stack of healthy oatmeal pancakes

The Trick to Fluffy Oatmeal Pancakes

Growing up, family breakfasts were an institution for my father. His weekend mantra may as well have been “the pancakes must be fluffy.” This Fluffy Pancakes recipe tries to bottle his enthusiasm.

Ordinarily, the secret to fluffy pancakes is not to overmix the batter. But that is a delicate balance to achieve when oatmeal pancakes recipes require blending oats.

Yet in my never-ending quest for perfection (which, in case my cookbook recipe testing and editing didn’t make obvious, is a habit of mine), I discovered the critical trick: add 1 cup of oats after the initial blending and let it sit in the batter for 10 minutes.

This allows the oats to soften into a superior, fluffy texture. You can read more details about this in the directions below.

Oatmeal Pancakes Can be Healthier Than Other Pancakes

Generally, oatmeal pancakes are healthier than regular pancakes (assuming “regular” pancakes refers to pancakes made with white flour, copious butter and oil, and artificial sugars). If you’ve thought restaurant pancakes taste better, it’s because they rely on fats and sugars. We can do better at home!

Since these oatmeal pancakes are made with whole grains, naturally sweetened, and use Greek yogurt, they keep breakfast on the yummy side of healthy.

A touch of cinnamon and pure vanilla extract gives them restaurant-worthy flavor too.

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

My favorite healthy pancake toppings are nut butters, low-sugar jams, fresh fruit like sliced bananas and blueberries, and a light drizzle of pure maple syrup. Wholesome toppings won’t erode the health value of the whole grains.

Oatmeal pancakes with berries, butter, and syrup

How to Make Oatmeal Pancakes from Scratch

You don’t need to make oatmeal pancakes with pancake mix; this recipe is a breeze, and the blender makes clean up a snap.

The Ingredients

  • Oats. Packed with fiber and cozy flavor, oats make a scrumptious base for our fluffy pancakes. 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 instant oatmeal is already too pulverized and will not hold up well in the batter.
  • Eggs. To help bind the pancakes and create a fluffy texture.
  • Milk. The liquid component of our batter. I used nonfat milk, but you can use any milk you have on hand.
  • Greek Yogurt. A simple addition that helps keep the pancakes moist and adds an extra boost of protein.
  • Maple Syrup + Vanilla + Cinnamon. The trifecta of warmth, comfort, and pure pancake bliss!
  • Mix-ins. I love chopped toasted nuts, chocolate chips, or fruit in my pancakes. If you prefer, you can keep it classic and omit them.

The Directions

Ingredients in a blender
  1. Add most of the oats and all of the remaining ingredients (with the exception of the mix-ins) to the blender.
    Batter in a blender
  2. Blend until smooth.
    Oats and nuts in a blender
  3. Stir in the remaining oats and any mix-ins. Allow the batter to rest for10 minutes so the oats have time to soften.
    Three pancakes being cooked in a skillet
  4. Drop pancake batter in a nonstick skillet over medium-low heat. Cook for about 3 to 4 minutes, until golden and dry at the edges and bubbles form on top.
  5. Flip the pancakes, and cook until golden on the other side. Repeat these steps with the remaining batter.
  6. Add toppings, and ENJOY!

Storage Tips

  • 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 warmed through. A toaster oven is a quick and easy option too.
  • To Freeze. Once your pancakes have fully cooled, lay them in a single layer on a parchment- or wax paper-lined 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 directly from frozen as desired.
A stack of oatmeal pancakes with syrup and fruit

Other Healthy and Hearty Pancake Recipes

  • Vegan Oatmeal Pancakes, Option 1. If you want to make these oatmeal pancakes vegan, these Vegan Pancakes are a tried-and-true recipe. Though that recipe does not call for oatmeal, you could 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 oatmeal pancakes vegan, you could experiment by using a non-dairy yogurt and flax eggs (but please note that I have not tested this myself yet).
  • Healthy Pumpkin Pancakes keep the weekends full of anticipation in the fall. Made with buckwheat flour in a blender as well, these are a hearty source of fiber, protein, and calcium.
  • Coconut Flour Pancakes will transport you to the beach for breakfast. With a light coconut flavor, these are also packed with fiber, grain free, Paleo, and gluten free.

And my favorite oatmeal pancakes of all: The Well Plated Cookbook features a recipe called Every Day Apple-Cinnamon Pancakes (to die for!). Grab a copy and indulge yourself.

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

Oatmeal pancakes with berries, butter, and syrup

Recommended Tools to Make This Recipe

A stack of oatmeal pancakes with syrup and fruit

Oatmeal Pancakes

4.78 from 66 votes
These fluffy oatmeal pancakes are melt-in-your-mouth tender and use healthy ingredients! The easy batter comes together in the blender for quick clean up.

Prep: 10 mins
Cook: 20 mins
Total: 40 mins

Servings: 12 pancakes


  • 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
  • ¾ cup nonfat plain Greek yogurt
  • ½ cup nonfat milk
  • 2 cups old-fashioned oats divided (or quick oats; do not use steel cut or instant)
  • 2 large eggs
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ 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


  • 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 ¼ 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, then stir in the remaining ¾ 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 ¼ cupfuls 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 warm in the oven between batches. Repeat with the remaining batter.
  • Serve hot, with desired toppings.


  • 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 warmed through.
  • 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.


Serving: 1(of 12)Calories: 109kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 28mgPotassium: 205mgFiber: 1gSugar: 4gVitamin A: 60IUCalcium: 86mgIron: 1mg

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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 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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  1. I have 6 young children and we do breakfast-for-dinner once a week. I made this tonight and they ALL loved it (a rarity with so many little ones)! Sometimes “healthy” recipes are hit or miss when it comes to what the kids will actually eat, but this was a keeper and is going in my recipe binder. Thank you!5 stars

  2. Very tasty, Erin! No maple syrup, so I used a touch of honey. Served with a little butter and strawberry jam, these were filling and satisfying. Thank you. Just what I was looking for!5 stars

  3. Absolutely amazing! Made these for a late lunch. My son loved them. He didn’t even care they were made from oatmeal. I will never use a premade mix again!5 stars

  4. My daughter said they were the best pancakes I had made. I didn’t have milk so I ended up using Pumpkin-Spice Almond milk and used less maple syrup. They were fluffy and tender and loved using the blender.5 stars

  5. Taste better than traditional pancakes– this really surprised me! It would be great to know how many calaties are in a 4 or 6 inch pancake or how many serving it !takes and calaries per serving.5 stars

    1. I’m so happy that you enjoyed them, Dan! Thank you for sharing this kind review! You can find some nutrition estimates under the recipe instructions in the recipe card.

      1. This seems like a great recipe to try! I’m curiousaabout the Greek yogurt. Is this ingredient completely necessary? Are there any substitutions that could be made?

        1. Hi Ryan! You could use a non-dairy yogurt instead, or another reader has reported success with using cottage cheese. I hope you enjoy the recipe if you try it!

  6. We had a recent Celiac diagnosis in the house and we’ve been searching for a pancake recipe to keep our Saturday morning pancake tradition going. This recipe has now taken the top spot, they are so, so good. Thank you!5 stars

  7. This was really tasty and my kids enjoyed it as well. It did not taste like oatmeal pancakes but some nice nutty flavorful pancakes. I will be making this once inawhile.

    Thanks for the recipe. The only change I made is powdered the oatmeal and then mixed everything with a whisk. As I only had a dry grind blender.

    Thumbs up!!5 stars

    1. Hi Laura, I’m sorry to hear the pancakes didn’t come out as expected. It’s so hard to know what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved them.

  8. I was looking for some healthy oat pancakes recipes without bananas and decided to try this…WOW this was amazing and may just be my new breakfast staple!! Tastes just like regular fluffy pancakes but healthier! Instead of maple syrup I used 2 tbsp monkfruit and topped it with sugar free pancake syrup from walden farms to keep it sugar free :)5 stars

  9. I made these this morning for breakfast and they were DELICIOUS! Added frozen blueberries in when I added the whole oats (after you blend) and they came out perfectly! This is my new pancakes recipe!5 stars

  10. I accidentally left the wreview for this recipe over on your goat cheese quiche recipe!! Oops! Sorry bout that! But these pancakes are awesome! Mine usually don’t turn out so well but these were perfect and fluffy! Thanks for sharing this! My baby 1year old girl loves them too!5 stars

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