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Come one, come all, and bring your forks! Meet my upgraded healthy and easy Oatmeal Pancakes!

a stack of Easy oatmeal pancakes no flour with berries, butter, and maple syrup being poured over the top

These tender pancakes are made with homemade oat flour processed in a blender (that’s right, oatmeal pancakes with no flour!).

  • They are 100% whole grain and naturally gluten free.
  • They also have the best oat-y flavor and a more pleasant texture, thanks to the clever addition of a few extra whole oats at the end.

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.

They’re tender and fluffy, meaning even the staunchest of pancake purists will approve.

A stack of healthy oatmeal pancakes with yogurt and oat flour topped with berries and maple syrup

5 Star Review

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

— Ashley —

If you’ve been dissatisfied with other online oat pancakes, it’s likely for one of these reasons:

  • The pancakes were dense. This is caused by leaving all of the oats whole and not letting the batter rest.
  • The pancakes lacked texture. If the batter is too smoothly blended, your oat pancakes will be fluffy, but you’ll lose the surprise bits of oatmeal. Personally, I love little flecks of oats in my pancakes (and in these Healthy Oatmeal Muffins).
  • The pancakes relied on regular wheat flour. This is a problem if your whole reason for using oats is that you need need gluten free oatmeal pancakes. Many oatmeal pancake recipes (and Oatmeal Banana Bread recipes) add oats to a flour base, so you lose the GF aspect.

Thankfully, your search for the BEST oatmeal pancakes (which also happen to be gluten-free) is now complete!

a stack of the best oatmeal pancakes healthy on a plate with berries, butter, and maple syrup

The Trick to Fluffy Oatmeal Pancakes

Ordinarily, the secret to Fluffy Pancakes is not to overmix the batter.

This tip is great for regular pancakes, but when you are using the blender to make the recipe as with these oat pancakes, lots of mixing is built into the process.

I discovered the critical trick: add 1 cup of oats after the initial blending and let them sit in the oatmeal pancake 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.

How to Make the BEST Oatmeal Pancakes

Forget about oatmeal pancakes with pancake mix.

This easy and healthy oat pancakes recipe is a breeze!

Made entirely in a blender, you can sit back and relax as you enjoy these tender oat flapjacks on Sunday mornings because clean-up will be a snap.

The Ingredients

  • Oats. Packed with fiber and cozy flavor, oats make a scrumptious base for our fluffy pancakes. (Oats are also part of the base for these Healthy Blueberry Muffins.)

Substitution Tip

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. Save them for this Overnight Steel Cut Oats recipe.
  • 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.
  • 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.

Dietary Note

If you’re looking for oatmeal pancakes without egg, this might just be the perfect oatmeal pancake recipe to start you off. While I have not personally tried making oatmeal pancakes with no egg, I think it’s worth trying.

  • Greek Yogurt. A simple addition that helps keep the pancakes moist and adds tang (as if you were making oatmeal pancakes with buttermilk) but adds an extra boost of protein.
  • 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 (or even these Blender Whole Wheat Waffles with whole wheat flour) 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 a blender
  1. Add most of the oats and all remaining ingredients (except for the mix-ins) to the blender.
whole oatmeal pancake batter in a blender
  1. Blend until smooth.

TIP!

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 oatmeal pancakes.

Oats and nuts in a blender for easy oatmeal pancakes without banana
  1. Stir in the remaining oats and any mix-ins. Allow the batter to rest.
Three oatmeal pancakes with oat flour being cooked in a skillet
  1. Pour 1/4 cup batter into hot skillet. Cook oatmeal pancakes until golden and dry at the edges and bubbles form on top.
  2. Flip the pancakes, and cook until golden on the other side. Repeat with the remaining batter. Add toppings, and ENJOY!

Storage Tips

  • To Store. Refrigerate leftover oatmeal pancakes in an airtight storage container for up to 4 days.
  • To Reheat. Gently reheat oatmeal pancakes in the microwave until hot. You can also reheat oatmeal pancakes on a baking sheet in the oven at 350 degrees F until warm. 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 oatmeal pancakes until solid. Then, transfer the frozen oatmeal pancakes to an airtight storage container or ziptop bag for up to 2 months in the freezer. Remove and reheat pancakes directly from frozen as desired.

Meal Prep Tip

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.

Alternatively, you may grind up the oats in advance in a food processor (to make oat flour), then prepare the batter by hand (rather than in a blender) when you’re ready to cook.

A stack of the BEST oatmeal pancakes gluten free with maple syrup and fruit on a plate

Oatmeal Pancake Variations

  • Vegan Oatmeal Pancakes, Option 1. If you want to make vegan oatmeal pancakes, 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.

And my favorite oatmeal pancakes of all: The Well Plated Cookbook features a recipe called Every Day Apple-Cinnamon Pancakes (to die for!). For your next brunch, grab a copy and indulge in cozy oatmeal pancakes with cinnamon apples.

how to make Oatmeal pancakes without flour shown on a plate with berries, butter, and maple syrup

What to Serve with Oatmeal Pancakes

Recommended Tools to Make this Recipe

It must be said: You will FLIP for these upgraded healthy oatmeal pancakes!

Frequently Asked Questions

Are Oatmeal Pancakes Healthier?

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, sodium, and sugars. Since these easy oat pancakes are made with whole grains, are naturally sweetened, and use Greek yogurt, they keep breakfast on the yummy side of healthy. They’re great for kids and adults alike.

Can You Make Sheet Pan Oatmeal Pancakes With This Recipe?

This easy oatmeal pancake recipe is designed for stovetop, not baking, so I cannot, unfortunately, recommend baking these in the oven. You are, of course, welcome to experiment, however. If you’re looking for a baked pancake recipe, try this yummy Oven Pancake recipe.

How to Make Oatmeal Pancakes Without a Blender?

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!

A stack of oatmeal pancakes with syrup and fruit
Review Save RecipePrint

Oatmeal Pancakes

4.83 from 255 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
Review Save RecipePrint

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.
    Ingredients 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.
    Batter in a blender
  • 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.
    Oats and nuts in a blender
  • 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.
    Three pancakes being cooked in a skillet
  • 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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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




340 Comments

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  1. They look great! Do you recommend  any substitute for the milk and yogurt for those who can’t do dairy either?

    Reply

    1. Hi Andrea! I think you could try using a dairy-free milk and yogurt in this recipe. I hope you enjoy it if you try it!

      Reply

  2. I’ve been looking for a good way to get more oats into my diet, so I immediately tried these when I saw the recipe in my email this am. LOVED them! I didn’t have Greek yogurt (don’t like it), so I made them with whole milk yogurt and added pecans for my mix-in. The first two were too runny and hard to turn, and I discovered 2 things made them perfect—waiting longer for the thickness of the batter to “develop” and making them a little smaller.  Soooo good!5 stars

    Reply

  3. I made these oatmeal pancakes for our breakfast this morning, and loved them! I added chopped nuts for the 1/2 cup mix-in ingredient. Rated 5 stars, and I’ll be making these again!5 stars

    Reply

    2. Thank you so much for this recipe! I used honey instead of maple syrup and cream fraiche instead of yogurt and they were absolutely delicious! I will definitely follow your blog from now on! 5 stars

      Reply

  5. Hi Erin, I Have enjoyed so many of your great recipes & always look forward to opening your emails. I would like to try this recipe using oat flour. Would it work & if so, how much oat flour would I use to replace the 2 cups of oats? Thank you, Marlene

    Reply

    1. Thank you for your kind words, Marlene! You could try using the same amount of oat flour instead of oats, making sure it isn’t packed too tightly. Be aware that the texture of the pancakes might be a little gummier, but the flavor should still be delicious!

      Reply

  6. These were delicious.  My toddler loved them too.  We did some with blueberries and some with banana and chocolate chips.  Will definitely make again!5 stars

    Reply

  7. Yummy made these this morning for my 12 yrs old son . 
    Gobbled them without a problem put some chocolate chips in them … of course,  definitely would make these again!5 stars

    Reply

      1. Hi ReKiyah! 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!

        Reply

      2. I loved your recipe I substitute the maple syrup for agave syrup and they turn out delicious.
        Greetings from Cancun5 stars

        Reply

  8. Can this batter be made ahead of time? We are traveling without a blender and would love to throw premade batter on a skillet. 

    Reply

    1. Hi Melissa! I’ve not tried it myself, but I think the batter would be fine overnight in the refrigerator. Instead, you may want to try grinding up only the oats in advance (to make oat flour), then prepare the batter by hand when you’re ready to cook them. I hope this helps!

      Reply

  9. We made these tonight and loved them! However, I can not make a pretty pancake to save my life (as in, not charred, undercooked, or broken) and end every pancake session shouting “NEVER AGAIN!” Do you think these would work as sheet pan pancakes? That’s the one pancake method I (usually) don’t screw up.5 stars

    Reply

    1. I’m so happy that you enjoyed them, Carolena! I’ve never tested this recipe as sheet pan pancakes, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

      Reply

    2. Delicious! Reminds me of Fall with the hint of cinnamon. I had to substitute Vanilla Greek yogurt since I didn’t have Plain on hand. I decreased the Vanilla extract to 1/2 top and they turned out perfect. My children wanted chocolate and peanut butter chips as the add-ins and they were kid approved without syrup. I will be making again soon!5 stars

      Reply

  10. Absolutely delish! I didn’t put any syrup on them as they tasted sweet already. My add ins were pedans and blueberries. I simply added a tsp of ghee butter and a tsp of raw honey.5 stars

    Reply

  11. These were soooooo good and easy to make. And the leftovers the next morning were far superior than normal pancakes!5 stars

    Reply

  12. I didn’t have yogurt but instead used cottage cheese. I had an old recipe that used cottage cheese so I was hoping it would work. It did with the addition of adding a little bit more water. These were so good! Best homemade pancake recipe ever. I topped these with strawberries, bananas, whip cream and maple syrup. I felt like I was at a fancy restaurant. I let my husband have some who couldn’t stop eating them.  Thank you so much for the recipe!!  I never post comments but had to for  this recipe! 5 stars

    Reply

  13. Thank you so much! Great! Delicious!
    Didn’t have yogurt on hand used cottage cheese. I used my food processor to grind the oatmeal a little bit. Added pecans too. Sooo good.5 stars

    Reply

  14. Thank you for sharing and developing. These are AMAZING!!! I have made them twice now and are so light and fluffy!!!! My go to pancake recipe for certain. They don’t have a heavy, greecey typical pancake taste. I think blending the oats and fresh baking powder is key. I made them the second time with applesauce, out of yogurt and same great taste!! Ty much!5 stars

    Reply

    1. Hi Annie! I haven’t tried this myself, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

      Reply

  16. This is my favorite oatmeal pancake recipe! I’ve been on a kick, trying different recipes each weekend, and this is the hands-down winner for me in terms of substance, texture, and taste. Super easy and quick to make and clean up. The only change I made, for personal preference around sweetness, was to omit 1 Tbsp of syrup and up the cinnamon. Loved it!5 stars

    Reply

  17. I’ve made these a few times. The first time I used plain whole milk yogurt as I do not like Greek yogurt and they turned out deliciously! The second time I doubled the recipe and used maple whole milk yogurt my husband had accidentally purchased and omitted the maple syrup. Delicious! I made sure to transfer the mixture into a large mixing bowl as soon as I had blended it up the second time I made it as I found it hard to get to the bottom of the blender the first time I had made it. I also only add 1/4 cup of unblended oats per recipe as I don’t care for a ton of oatmeal texture5 stars

    Reply

  18. Love this recipe! Fluffy and super tasty pancakes!First time I followed directions and didn’t blend all the oats, but the second time I blended All of them. I preferred them the second time around. But Delicious none the less! I will be using this recipe all the time! Thank you5 stars

    Reply

  19. I never knew gluten free oatmeal pancakes could taste this good until I tried this recipe. Game changer. Tastes so good and fluffy! I added a scoop of collagen peptides to give it a extra nutrition boost and the texture was outstanding! Thanks so much!!5 stars

    Reply

    1. Jenni, this recipe is designed for stove top, not baking, so that is the only way I can recommend it. I’d suggest looking for a baked pancake recipe online or try this yummy one! https://www.wellplated.com/oven-pancake/

      Reply

  22. Over -the-Top delicious! I mixed them by hand in a bowl because my blender isn’t well – this worked out just perfectly.5 stars

    Reply

  23. Thank you! I couldn’t find flour @ my daughter’s house. She had oats. So I thought I’d try this. I added butter, bananas, & milk (banana milk her cousin made & I thought was regular milk) in place of yogurt. Still turned out good. I just made it. Now I need to make more cuz they’ve already eaten the ones I made. Thank you again! Happy holidays! Louise5 stars

    Reply

  24. I love pancakes. Recently I decided I need to eat more whole grains. So when I woke up this morning I thought I would try a new pancake recipe that used oatmeal. This recipe is very easy and absolutely delicious!! The pancakes were a little bit sweet for me, so next time I will only add 1 or 2 TBS of pure maple syrup rather than 3. Otherwise, they were fluffy, delicious, and I will definitely make this my new go to pancake recipe!! Thank you for sharing this wonderful recipe!!5 stars

    Reply

  25. I’m always in search of a great, healthy and fluffy pancake recipe. Bonus if its made with oats and in a blender! 5 stars worth its salt! I halved the recipe and used only one cup of whole rolled oats and I used unsweetened almond milk(needed to finish it). Didn’t add the extra whole oats that don’t get blended as my 5 yr old won’t be impressed . She loved this recipe! It was so easy to blend up. I let the batter rest in the fridge while I showered, about 20 mins. Perfect texture! It will be on my rotation now . Thank you , Erin :-)5 stars

    Reply

  26. So good! This last time I made, I threw in some chopped dates and walnuts> delicious!! We eat them plain, no butter or syrup/honey on top! Left overs can be warmed and eaten in the car with your hands if you so choose. Again, very good. My fav oat pancake recipe!5 stars

    Reply

  28. Hi Erin! I have recently been diagnosed with gestational diabetes, which means I had to cut out all of my favorite carbs (like pancakes!) in order to get good blood sugars. I want to shout “thank you!” From the rooftops for this recipe!!! Thank you thank you thank you!!!! I have made three batches of these in the last week and eat them whenever i feel like a treat! I added a heaping three tablespoons of almond butter to the recipe to up the protein factor and it is awesome. Thank you so much for making a recipe that I can wholeheartedly enjoy without fear of a spike! (Even if i add some blueberries!!)5 stars

    Reply

  30. I made these pancakes for breakfast this morning and my husband and I really enjoyed them. I substituted the canola oil for coconut oil but kept everything else the same and I used walnuts for the nuts. I tripled the recipe to change it up from our usual oats the next few days. I topped them with maple syrup but they really don’t need it, they are sweet and tasty without it. Thank you for sharing this recipe!5 stars

    Reply

  31. These pancakes were so very delicious! I used fresh cranberries and walnuts as our add in and they were perfect! My 2 1/2 year old kept saying “delicious ” while he ate them. We did not use maple syrup on them, just butter and they were so good.5 stars

    Reply

  33. My grandmother and I tried this together on her request. I’m not a big fan of oatmeal, but this was delicious. I only had mine with butter on them, no need for syrup! We added blueberries, but I’m sure any other toppings would be delicious. Highly recommend.5 stars

    Reply

    1. I’m SO happy that you enjoyed them, Julie! I’ve not tried it myself, but I think the batter would be fine overnight in the refrigerator. Instead, you may want to try grinding up only the oats in advance (to make oat flour), then prepare the batter by hand when you’re ready to cook them. I hope this helps!

      Reply

  35. This recipe was the BEST!!! I personally don’t like oat chunks in mine so first I grounded the oats in my Vitamix “dry” cup. Next, I put in all wet ingredients in the regular size cup topped by the oat flour. I only used 2 tbsp maple syrup. I ended up making 4 very large pancakes which were perfect for my husband and I. I am freezing the other two pancakes. All in all it made for an amazing breakfast! Thank you for this recipe!5 stars

    Reply

  36. DELICIOUS! Never making regular pancakes again!!! Used almond milk and butter instead of nonfat milk and canola oil, still turned out great. Thank you for the wonderful recipe :)5 stars

    Reply

  38. Wow these are great! Next time I’ll try blending a little more of the oats for my kids who didnt love the texture but overall we really liked them!5 stars

    Reply

  39. Made this for my toddlers because they requested pancakes for dinner but we were out of our beloved Kodiak oatmeal pancake mix! We omitted the cinnamon but added sprinkles, and we halved the recipe and got 6 medium size pancakes. We served with strawberries and extra sprinkles. Definitely saving this recipe– thanks, Erin!5 stars

    Reply

  40. Excellent! Absolutely delicious my daughter found this recipe on the internet this morning and whipped us up some for breakfast she mixed in blueberries yummy! I printed this one up to go in our staple recipe binder. Thanks for sharing!5 stars

    Reply

  41. I really enjoyed my pancakes this morning that started with this recipe. I did not have yogurt. I only use plant milk nowadays so I used oatmilk. I added a cup of boiled sweet potatoes and 4 dates. I got about 6 good size pancakes. I did not add the canola oil or syrup to the batter. I used 1 tbsp of avocado oil for the pan.5 stars

    Reply

    1. Hi Kianna! I’ve only tested the recipe as written, but another reader has reported success with it. The batter won’t be as smooth, but the pancakes will still taste great. I hope you enjoy them!

      Reply

    1. Hi Donna! 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!

      Reply

  44. Loved it! Cooked just like a regular pancake. I used oat milk instead of regular milk, and added dark chocolate chips, collagen powder, and some ground flax seed as my mix ins. Will make again5 stars

    Reply

  45. My kids loved this, as did I, which is a total win! I loved that they weren’t just eating flour and sugar! Thank you! I ended up making the recipe twice, but when I scrolled to the top I saw that you have a button where I can increase my batch amount! So excited to do that next time.5 stars

    Reply

  46. The best!!!! I’ve tried so many oatmeal pancake recipes and they are usually hard and I eat them anyway because I figure they are still healthier than regular haha. This one is different—they are so light and fluffy and I appreciate how they are also lightly sweetened. My husband, 18 month and I have made them twice this week! Thanks for the recipe!5 stars

    Reply

  48. The pancakes tasted ok, but the texture was more crumbly than I like. My favorite way to make oatmeal pancakes is to use equal parts leftover cooked oatmeal and GF pancake mix, then thin with milk as needed.

    Reply

  49. I made these this morning with a few alterations- I added a baked sweet potato instead of the yogurt, and used oat milk. Topped them with some blueberries and WOW! So good, and nutritious. Thanks for the recipe.5 stars

    Reply

  50. I have been trying to make fluffy oat based pancakes for years since I am gf. These are the bomb! So fluffy I couldn’t believe it kids love em too!5 stars

    Reply

  51. Hands down the most delicious oatmeal pancakes I’ve tried. I love that it’s a zero flour recipe. I ended up adding only 1 tbsp of maple syrup instead of 3 tbsp because I wanted To make a low-sugar version for my mother in law and it still tasted so amazing. Highly recommend trying this out!5 stars

    Reply

  52. Winner, winner, Oatmeal Pancake Dinner!
    Hubs LOVED these; he’s usually skeptical about “healthy” pancakes from past tried recipes, but these oatmeal pancakes won him over! I did replace 1 egg w 1/4 c. egg white & did add in a ripe banana because Yes. Turned out delicious! Loved amount of pancakes I got from batter. Thanks for giving me The Last Oatmeal Pancake I Will Ever Need!5 stars

    Reply

  53. I tried this with quick cooking oats and did not blend or add yoghurt. Added Choco chips and it was amazing.5 stars

    Reply

  54. I made these this weekend and they were a big hit with my family. I decided to blend all of the oatmeal instead of dividing it for a more consistent texture. I also added a 1/4 tsp more of vanilla extract. Very tasty and they were not dense. Thank you!5 stars

    Reply

  55. 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

    Reply

  56. 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

    Reply

  58. 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

    Reply

  59. 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

    Reply

  60. 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

    Reply

    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.

      Reply

      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?
        Thanks!

        Reply

        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!

          Reply

        2. I substituted coconut kefir for the yogurt and oat milk for milk (cut it back by about 1/4 cup to make up for the extra moisture in the kefir), worked well!

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  61. 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

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  62. 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

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  63. 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

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  64. 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

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  65. 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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  66. I love that there is no flour or sugar in these! I have made them 3 times now and this recipient has not failed me yet! We can’t get enough of them! Absolutely delicious!!!!!5 stars

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    1. I’m so happy that you’ve enjoyed them, Danielle! Thank you for sharing this kind review!

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  68. Perfection! Thank you so much for recipe! Used coconut oil and almond milk. Delicious and definitely the go to pancake recipe here on out.5 stars

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    1. Hi Mary! Thanks for the feedback! So glad you enjoyed the pancakes and thank you for this kind review!

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  70. It’s so hard to find fluffy oatmeal pancakes, and these taste great, even better than regular pancakes! These are our new go to pancakes, my family loves them!5 stars

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  71. Thank you so much for this recipe. Battling an ulcer and winning because of it. All the way from Lagos, Nigeria with love 💕5 stars

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  72. OMG so delicious! I added toasted pecans and I couldn’t stop eating them. I’m gluten free so I had given up on pancakes but these will be in my regular rotation. Thank you for the delicious recipe!5 stars

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  73. These were very good pancakes. I took your advice and topped with some sugar free jelly that I heated in the microwave. Yum! I will definitely be making them again. Thanks for the healthy recipe!5 stars

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  75. We loved these pancakes! I’m diabetic and my husband needs more fibre. This recipe is a perfect solution. Delicious and fluffy!

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  76. Amazing! My daughter made them. You don’t happen to have the nutritional value of a serving? Thanks for sharing this recipe.5 stars

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    1. Hi Tammi! The nutritional value is located at the bottom of the recipe card. Hope this helps! So glad you enjoyed them!

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  78. These were delicious and easy! I greased a baking pan with butter and baked these in the oven to save time. My 1 year old loves them!5 stars

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  80. A suggestion for fluffier oat pancakes: separate the eggs and whip the egg whites to medium-stiff peaks. Blend the yolks with the other ingredients, Gently fold together the ingredients and beaten egg whites. This is extra work but the results are worth it. I used this technique when cooking for a retreat (108 plates) and most people thought they were getting buckwheat pancakes (they didn’t know it was really oats).

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  81. Did you mean 1 whole tbsp of baking powder? I made it but it tasted so baking powedery. It takes like heaven when I use 1 tsp though!

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  82. This recipe has returned me to the feel of pancakes back when I ate gluten. They’re fluffy, they’re tasty, my own kids and husband don’t even know they’re gluten free. I make a few modifications: 1) my blender is crappy so I blend the oats in them only, 2) I use 1 teaspoon of cinnamon, a pinch of nutmeg, and 1/2 tablespoon of vanilla, 3) I let the batter sit for 10 minutes after mixing before I cook them, and 4) I only put 1 tablespoon of maple syrup in the batter since my family drowns these in maple syrup 😉5 stars

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    1. Hi Carlita! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on your modifications!

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  83. I’ve made these and they were awesome! I have a tiny question, can i store the batter overnight or for 2 days? or i can’t store the batter and can only refrigate the cooked pancakes?5 stars

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    1. Hi Aisha! I’ve not tried it myself, but I think the batter would be fine overnight in the refrigerator. Instead, you may want to try grinding up only the oats in advance (to make oat flour), then prepare the batter by hand when you’re ready to cook them. I hope this helps!

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  84. I normally do not leave comments on online recipes, but I had to for this one. This is a keeper. Not sure how it went wrong for others.

    I used quick cooking oats, but almost tipped all of the oats in the blender, so I was left with about 25% left whole, which was fine. My Greek yogurt was also a little runny and already had mangoes in it. Subbed honey for maple syrup and added almond slivers. Made them small around 3 inches. I regret halving the recipe. I could have tested the pancakes when cool and after freezing.

    Thank you.5 stars

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  85. DELICIOUS!! We made these this morning bc we ran out of our go-to mix and they are now a new family fav & thankfully we had all the necessary ingredients on hand. All 6 of us loved them. We were in a rush with a few hangry kids anxious for breakfast, so I didn’t realize I skipped the “let the batter sit for 10min” instructions, but they still turned out great! We used coconut oil, agave (instead of maple syrup), and added chocolate chips! We all gobbled them up…even my hard to please picky eater! Thank you for this recipe. We will certainly make them again and again! ♥️😋5 stars

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  86. Mixed in orange peel and fresh chopped cranberries and pecans. Delicious with orange-infused maple syrup. Thank you for the recipe.5 stars

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    1. Hi Tina! So glad you enjoyed the recipe! Thank you for this kind review and love the ideas for the mix-ins!

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  87. These turned out great! This will be my go to pancake recipe–oats are so good for you. Didn’t have milk so subbed half and half and heavy cream and didn’t have any maple syrup left so used honey. Also, didn’t realize I was not supposed to blend the 3/4 oats at the last stage, but I recommend it–you get a nice fluffy pancake.5 stars

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    1. Hi Maryann! I’ve not tried it myself, but I think the batter would be fine overnight in the refrigerator. Instead, you may want to try grinding up only the oats in advance (to make oat flour), then prepare the batter by hand when you’re ready to cook them. I hope this helps!

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  89. Loved this! I substituted the yogurt for pumpkin purée and left out the maple syrup. So yummy. I love anything oatmeal, and appreciate there wasn’t additional flour. Thank you!5 stars

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  90. I rarely leave comments on recipes but these are THE BEST pancakes my family has ever had. They take a while to prep and cook so I recommend making a double batch and freezing, then reheating in the AM (I have two young boys…morning are cray). Can’t stress enough to keep the heat at med/low and be patient. Thank you for this recipe!! I’ve shared it so many times.5 stars

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  92. This pancakes are delicious and so easy to make. Since my husband is a beekeeper I used honey instead of syrup but followed the recipe exactly as written. Thanks for a keeper!5 stars

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  93. I put blueberries on the pancakes after the first flip and they baked into the deliciousness! The oats did soak up all of the liquid so before I cooked them, I added another 1/2 cup of milk. Superb recipe!5 stars

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  94. These pancakes are so good – and so easy to make!! I mixed in blueberries, & then studded each pancake with pieces of chopped strawberries after pouring the batter in the pan. They didn’t even need syrup or jam! And I used gluten free oats!! Making the batter in the blender made this come together very quickly. Thank you!!5 stars

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  96. These cakes are a bit more moist and dense than a traditional pancake, which is to be expected, but the flavor was incredible. My picky 4 year old ate 2 giant pancakes, which is unusual for him. He’s typically a nibbler. My teenager loved them as well. Love that they are healthier than traditional pancakes.5 stars

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  97. Delicious fluffy quick pancakes! I had previously ground rolled oats on hand (I make semolina oat savoury Indian pancakes called utthapam often) so I just mixed in everything. I used regular yoghurt and quartered the ingredients so I probably wasn’t accurate with measurements, didn’t add the whole oats separately either but the batter was very forgiving! I made them in a mini size – 3 in a pan cos they’re much easier to manage and get right. Definitely going to make these often, thanks so much for sharing!5 stars

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  98. QUESTION: Could these be made as sheetpan pancakes? Could I bake them in the oven at 425 for 15 minutes like other sheetpan pancake recipes?

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    1. Hi JuLee! I’ve only tested the recipe as written, so I wouldn’t be able to advise on that. If you decide to experiment, let me know how it goes!

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  101. I tried this and delicious. I used oat milk and added mashed banana. Without banana, it is still so delicious. Thanks so much Erin.5 stars

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    2. They are delicious. My daughter has been having stomach issues so we are trying to rule out what is causing it. We are at moment trying to rule out gluten. Which over last week is working. These pancakes when she wakes up will definitely make her day. Thank you so much for sharing.5 stars

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    1. I’m sorry you to hear had trouble with the recipe, Janie. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

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    2. Next time try using oat flour. Either buy it or simply take your rolled up oats and run them through a food processor until it looks like flour. I added extra milk to my pancake batter as to me it looked a little thick. Then I let it rest for 10 minutes I put too much batter in the and they rose to about a half an inch and yet were still extremely light and fluffy.5 stars

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  103. I have made this recipe several times! Delicious! my 13-year-old boy wants to eat them every single morning!5 stars

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  104. Loved them! Next time I’ll add 2 teaspoons of baking powder though because a whole tablespoon left that baking powder taste.4 stars

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  106. Didn’t have canola oil so I substituted avocado oil instead. I also used 2% milk instead of non-fat, as well as homemade whole plain yogurt instead of nonfat Greek. Still came out tasting great!! This is my favorite pancake recipe now. The first two I ate with little maple syrup on top and it was ammmazing!! Second 2 I put a little too much overtop and it was a bit too sweet. Next time I think I’ll eat them without any maple syrup and instead pour fresh fruit. Thank you so much for sharing.5 stars

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  107. This was so good, although I did omit the canola oil and it was moist and fluffy. Tasted better than I expected. Thank you for sharing!5 stars

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  108. Love these pancakes! They have a great consistency. 1/4 cup batter cooked nicely – not too thin, not too thick and have a wonderful flavor.5 stars

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  109. super easy and delicious /great combo of spices/ used low flat buttermilk and then added blueberries to a few cakes /going to keep this item in my noom diet.

    thanks5 stars

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  110. I made these today!!!!!! My husband and I both liked them.

    I do not have a blender so I used my immersion stick, and I used honey vs maple syrup. Turned out perfect.5 stars

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  112. These were fantastic. Followed the recipe as is. My kids said they tasted like oatmeal cookies:) Thanks Erin!5 stars

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  114. Thanks a ton, Erin! I tried the recipe today and my kids digged into it delightfully. Their happy faces said it all. Thank you again!5 stars

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  115. THESE ARE HEAVENLY

    Had to substitute some things but the texture was still so fluffy and uniform but with a nice oatmeal bite!!! Added craisins and chocolate chips 10/10 used Quaker “quick oats”

    Substitutes: sour cream for yogurt, 1tsp of baking soda for the baking powder, honey for maple syrup

    Shockingly with all the substitutes these pancakes still slapped! Ty for the recipe5 stars

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    1. Glad it all worked out for you Elaine! Love the sound of adding the craisins and chocolate chips! Yum! Thank you!

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  116. I am 71 yrs old and this is truly the best oatmeal pancake recipe I have tried.
    I followed the direction exactly.
    Thank you!🙂5 stars

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  117. Followed the recipe and they turned our great! Would like to try and skip the blender and use oat flour. Do you know what amount of oat flour I’d substitute for the rolled oats?5 stars

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    1. Great to hear Lori! How to Make Oatmeal Pancakes Without a Blender?
      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!

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  119. I’m a little confused here. The recipe calls for “4 cups old-fashioned oats divided (or quick oats; do not use steel cut or instant)”. Then it goes on to say “Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender”. And further goes on to say “Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins”. What happened to the other 2 cups of oats????

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    1. Hi LC! I’m sorry, I am not seeing where it says 4 cups. 4th ingredient down on the list says “2 cups old-fashioned oats divided (or quick oats; do not use steel cut or instant)”. So for this recipe you’ll only be using 2 cups oats. Hope this helps!

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  121. This was a great addition to the cook’s breakfast repertoire! No kidding, good protein, taste, etc. And it is gluten free and can be made lower in sodium easily! It’s good stuff.5 stars

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  123. My husband loved them! Will definitely make again. I used agave syrup and almond milk instead of maple syrup and milk.5 stars

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    1. Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review and feedback on using agave syrup!

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  124. Hi.
    I don’t have yogurt. What can I use instead?
    Also I wanted to incorporate whole wheat flour into the recipe somehow since this is what I usually use to make pancakes. Can I just add some oats to whole wheat flour mixture?
    Thanks!

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    1. Hi Kate! Check out my “OATMEAL PANCAKE VARIATIONS” in the blog post for more ideas on how to use whole wheat flour and oats together! I think you should definitely get the Greek yogurt for these but sour cream might work? I haven’t tried it myself so not sure what your results would be. If you decide to experiment, I’d love to know how it turns out!

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  125. My family LOVED these. We have tried oat, almond flour, wheat, and many other different recipes. This is the favorite. I have 3 kids who have been picky eaters, and they all agreed they love this one!5 stars

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  126. Absolutely perfect! I’ve been looking for a recipe to mimic what my mom made for us growing up. This is it! These pancakes are the perfect combination of slightly tangy, perfect texture, and light and fluffy. I don’t know how it all works together, so beautifully, but it does.5 stars

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  127. Very easy to make, I did not add the maple syrup to the batter to make it sugar free and it was delicious! Also, used olive oil instead of the other fats suggested. The pancakes cook silky and absolutely beautiful and delicious, so satisfying. From now on this will be one of my favorite breakfast dishes.5 stars

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  128. My husband and I love pancakes, but we’ve been looking for healthier, wheat-free alternatives. I’ve been baking more with oat flour, and stumbled across your recipe for oatmeal pancakes. THIS RECIPE IS DIVINE!! The Greek yogurt adds protein, while the vanilla and cinnamon add extra flavor. I especially like that you 3/4 c. of the oats are stirred in after blending the batter, adding texture. In short, these pancakes are now in our weekend breakfast rotation. Thank you!5 stars

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  129. I’m a lover of pancakes but I’ve bn on a diet but after finding this recipe I can now enjoy pancakes alittle more guilt free. Thank you. They turned out delicious….. I added fresh raspberries to mine and made them even better.5 stars

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  131. Delicious and healthy, easy to substitute many ingredients and the recipe is very well written. It was a little messy because oats get sticky when blended and they don’t look as pretty as a light golden all flour pancake but this is not a treat, it’s real life breakfast! Trying to eat oatmeal daily and I don’t want to get it in bowl form everyday! I added flax seeds to my second batch to increase fibre, will also try chia seeds next time.5 stars

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  132. Tried it today, turned out amazing. Yummy and healthy! Regularly going to be on my sunday brunch menu.5 stars

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  133. I made sure not to overmix and I followed the recipe closely… but these did not turn out well at all. They were dense and claggy. They were also saltier than needed. My toddler wouldn’t even take a bite and I couldn’t really blame him.1 star

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    1. I’m sorry to hear you had trouble with the recipe, A. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

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  137. I was skeptical about these, but they are delicious! And super easy to make..just throw everything in the blender, let it sit a few minutes, and cook. I ate mine plain – that’s how good it was. But add any toppings you want. Can’t wait to make these again!5 stars

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  138. Have been trying different oat pancakes and this one hands down is the best I have made! Will definitely be my go to pancake recipe from now on.5 stars

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    1. I’m truly sorry for any inconvenience the ads caused you, Anna! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

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  140. Wondering if I can sub vanilla Greek yogurt for the plain Greek yogurt since that’s what I have on hand, then omit some vanilla… I may just experiment with that this morning because these sound delicious!

    I’m pregnant & the tummy has kind of made up its mind this is what it wants (but we don’t want a store run of course!)

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  141. Great tasting oatmeal pancakes, seriously they taste like a granola bar. The texture is great, it wasn’t like a traditional bland oatmeal pancake. My kids didn’t like the texture of it but all adults loved it!5 stars

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    1. I’m truly sorry for any inconvenience the ads caused you, KRG. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

      Reply

  143. So I’m confused. You say 2 cups total of oats.
    1/4 cup goes in the blender and 3/4 cup get mixed in. That comes to 1 cup total. I have 1 cup of oats leftover.

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  144. Oh my gosh, disregard my first email. I missed the 1 for 1 1/4 cup oats. You should change that and have it all together.

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    1. Hi Jennifer! Not able to change the way this is written due to that it would change the recipe. The last 3/4 cup of oats don’t get blended into the batter. Hope you enjoy them!

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  145. I am obsessed with these pancakes! Delicious and healthy. They freeze well, too. I am going to try the banana-oatmeal version next!5 stars

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    1. I’m sorry to hear you had trouble with the recipe, MB. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too

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  147. These were fantastic and so happy they were healthy. I laid some apples on the griddle and served with them. No blender, but food processor works. Thank you!5 stars

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  148. BEST oatmeal pancake recipe I’ve ever had! I’ve shared with friends and family and have been making enough to meal prep for the week!5 stars

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    1. Sheila, there is 1 tablespoon. Did you use aluminum free baking powder? That can make a big difference.

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  150. Delicious! I used vanilla Greek yogurt (because that’s all I had) . Mixed in some blueberries. Oh. My. Yum! Thank yiu fir a yummy oat pancake recipe!5 stars

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  151. This recipe is delish!!! I loved it. I used it oatmilk for the milk part and I did add a scoop of whey protein. It was sooo good. Def a keeper for me! Thank you!5 stars

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  152. Delicious! We made them as the recipe specified but added pumpkin pie spice instead of cinnamon. Added chopped pecans and served with diced pear. Great fall inspired breakfast.5 stars

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    1. Hi! The oil in the batter keeps the pancakes from tasting dry. Then the oil in the skillet is to prevent sticking.

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  154. So good. I made the base recipe but with two batches with different mix ins: one of peanut butter dark chocolate chip with blueberry topping, one batch of ube (powder that i rehydrated in the milk) with toasted coconut and mango topping. Both were awesome and I can’t wait to do pumpkin spice as another commenter suggested. Thank you!5 stars

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  155. Really good pancakes!! We swapped the low fat milk for almond milk and they still turned out delicious. I would definitely recommend this recipe!5 stars

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  156. Quite possibly my favorite pancakes of all time. I added blueberries and hemp seeds and topped with sliced banana and yogurt that I mixed maple syrup into (I think that yogurt trick might have been a trick I learned from you, but it’s been a game changer for my pancake mornings).5 stars

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  157. So good and fluffy! To make the batter smoother for my kids, I blended the oats into flour that you add at the end, and gave it a tiny stir when adding them to the batter and another quick stir after the 10 minutes were up to ensure no clumps. Great gluten free pancake option for those with celiacs – easy to make with gluten free ingredients.5 stars

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  158. These were amazing! I halved the recipe and turned out really well. I was concerned that I didn’t have a blender, but used my magic bullet and batter consistency was perfect. I will definitely be making these on a regular basis!5 stars

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  159. I think these would be better if the oats were ground 1st.. they were very thick and hard to cook the middle all the way through without burning the outside.2 stars

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    1. I’m sorry to hear that you had trouble with the recipe, Emily. The method has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

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  160. Omgoodness! I love me some pancakes. I searched for a oatmeal pancake recipe that had good ingredients to hopefully inspire my son to make it. The picture enticed me to try it along with the ingredients. I was happy that I happened to have most of the ingredients in my kitchen. I tweaked it a bit. I used organic glyphosate free rolled oats, , myiyokos unsalted butter, added 1 tsp of cinnamon, I used extra large eggs (what I had on hand), I used aluminum free baking powder (on hand), I used almond milk, and cashew milk yogurt. I topped mine with some organic store bough raspberry preserves (on hand and wanted to finish small amount in jar). Overall these pancakes were ahmazing! Most importantly they made me feel good after eating them. This is definitely my only go to recipe base. I just had an idea to add some other ingredients to it to play around with the recipe a bit more. Thank you for sharing your passion.5 stars

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  161. 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

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  163. 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

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

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