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.
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.
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.
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.
- 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.
- Add most of the oats and all of the remaining ingredients (with the exception of the mix-ins) to the blender.
- Blend until smooth.
- Stir in the remaining oats and any mix-ins. Allow the batter to rest for10 minutes so the oats have time to soften.
- 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.
- Flip the pancakes, and cook until golden on the other side. Repeat these steps with the remaining batter.
- Add toppings, and ENJOY!
- 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.
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.
Recommended Tools to Make This Recipe
- High-Powered Blender. For ultra smooth pancake batter. This blender would also work well for this recipe.
- Nonstick Skillet. No more stuck-on pancakes with these high-quality pans.
- Spatula. Flip your oatmeal pancakes with ease.
- 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 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
- 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
- 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, then stir in 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 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.
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