These oatmeal pancakes are my favorite weekend breakfast—it feels special but they're wholesome and secretly easy to make. I've spent a lot of time in my kitchen perfecting this recipe so they're not only hearty but also light, fluffy, and delicious.
I developed two methods so you can get your perfect pancake every time: a simple blender method for a smooth, light texture similar to a classic pancake, and a mixing bowl method for a chewier, more rustic bite with whole grains mixed in. They're both incredibly versatile, easy to meal prep to avoid busy mornings, and sure to become a favorite in your kitchen, too!
Two Methods: Choosing Your Perfect Pancake
You can choose the method based on what your ideal pancake texture is, what ingredients you have on hand, and how much time you have.
Blender Method: This is for you if you're looking for something quick and easy. It's as easy as putting all the ingredients in the blender and blending it until smooth, and cooking it on the skillet. Because the oats are blended into the batter, the texture is just like traditional pancakes, and they're light and fluffy.
Mixing Bowl Method: This is for you if you want a more rustic pancake, and if you have flour on hand. The oats are folded into the batter and left to rest for 20 minutes to hydrate before cooking on the skillet, so you get more of a heartier bite.
Ingredient Notes
You can find the full list of ingredients for both methods in the recipe card, but here are a few things to note about some of the ingredients:
Oats - You can use either rolled oats or quick oats in this recipe, but note that if you're using the mixing bowl method, you'll have more of a bite if you choose rolled oats over quick cooking oats. I love the extra texture so I always use rolled oats, but this is purely preference! Be sure to choose certified gluten-free oats if you can't tolerate gluten.
Maple Syrup - Both methods use maple syrup as the sweetener, but feel free to swap it out with honey, or granulated sugar.
Greek Yogurt - I like adding a little plain Greek yogurt to add more fluff to my pancakes. Feel free to swap it out for regular yogurt, sour cream, or more milk instead. If you're dairy-free, you can swap it out for mayo because the acidity adds fluffiness like yogurt does (trust me, it works really well!).
Add-ins - You can add any mix-ins you like here! Blueberries and chocolate chips are favorites in my family.
Oatmeal Pancakes Recipe
Ingredients
Blender Pancakes
- 2 cups rolled oats
- ⅛ teaspoon fine sea salt
- 2½ teaspoons baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons maple syrup
- ¾ cup milk
- ¼ cup Greek yogurt
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla extract
Mixing Bowl Pancakes
- 1¼ cup all-purpose flour
- ½ cup rolled oats
- ⅛ teaspoon fine sea salt
- 2½ teaspoons baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons maple syrup
- ¾ cup milk
- ¼ cup Greek yogurt
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla extract
Instructions
Blender Method Preparation
- Add all of the ingredients to a blender, and blend until smooth.
Mixing Bowl Method Preparation
- To a large bowl, add the flour, oats, salt, baking powder, cinnamon, and whisk together. Add the maple syrup, milk, Greek yogurt, eggs, oil, vanilla, and mix until the batter is smooth. Let it rest for 20 to 30 minutes to let the oats hydrate.
Cooking the Pancakes
- Heat your cast iron or nonstick skillet to medium heat. Add oil or butter and swirl to coat the pan. Drop the batter into the pan in ¼ to ⅓ cup portions. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden, about 3 minutes. Flip the pancakes and cook the other side for another 2 to 3 minutes, until golden.
- Take the pancakes off onto a plate. Repeat with the remaining batter, using about 1 teaspoon of butter or oil to grease the skillet for each batch.
Nutrition
Serving Suggestions
The classic toppings for pancakes would be butter and maple syrup, as well as some fresh fruit like blueberries, strawberries, or bananas. If you're looking to take it up a notch, here are some ideas:
- Fruit compotes - the bright flavors of a homemade berry compote pairs perfectly with the wholesome flavor of the oats.
- Whipped cream - to make these pancakes feel extra special, add a dollop of whipped cream or whipped topping.
- Nut butter - for an extra boost of protein, drizzle some warmed peanut butter or almond butter (my son's favorite!).
- Hot fudge - for the ultimate indulgence, serve your pancakes with some hot fudge or melted Nutella.
Frequently Asked Questions
Absolutely! For the blender method, just make sure that your oats are certified gluten-free—while oats themselves are gluten-free, many are processed in facilities that also process wheat, so there's a risk for cross contamination, so it's essential to use certified gluten-free oats. For the mixing bowl method, in addition to using certified gluten-free oats, swap out the flour for 1 cup (148g) gluten-free 1-to-1 flour blend that includes xanthan gum and ¼ cup (32g) cornstarch. My favorite gluten-free flour is the Bob's Red Mill 1-to-1 Baking Flour.
You can put cooled pancakes in an airtight container and store them at room temperature for up to 3 days. You can wrap individual pancake with plastic wrap and put them in a freezer bag to store them in the freezer for up to 2 months. You can reheat them quickly in the microwave, or pop them in the toaster to crisp them up!
Place cooked pancakes onto a baking sheet and keep them in the oven at 145°F (63°C). Once all the pancakes are cooked, you can take them out and serve!
Yes! Just cook them in your waffle maker according to the manufacturer's instructions, for about 5 minutes.
More Recipes to Try
If you love these pancakes and want to try some of my other breakfast recipes, here are a few:
These blueberry overnight oats are one of my most-made items. They're easy to make, and I don't have to heat them up for my son—he can just grab it out of the fridge and feed himself.
Gluten-free breakfast bars are full of oats, bananas, peanut butter, and will keep you satisfied! The chocolate chips also make them feel like a treat.
Do you love waffles? Try my gluten-free waffle recipe, or these strawberry waffles. They're both crisp, chewy yet fluffy! These red velvet waffles are perfect if you want something extra special.
This gluten-free granola recipe is simple, wholesome, and perfect for breakfast or as a snack with a scoop of ice cream!
If you want some muffins to have with your cup of coffee, these gluten-free banana muffins are delicious plain, or with some chocolate chips or chopped walnuts mixed in! If you love a crunchy muffin top, go for these gluten-free blueberry muffins or gluten-free pumpkin muffins—they're topped with a delicious streusel topping!
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