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Blender Oatmeal Pancakes Recipe

This oatmeal pancakes recipe makes a batch of delicious pancakes that are gluten-free and high in protein. Made with whole oats, cinnamon, honey, and Greek yogurt mixed in a blender then cooked, flipped, and served in under 30 minutes!

Oatmeal pancakes on a white plate with berries.
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Cook, Stack, then Eat!

This oatmeal pancake recipe is simply another way to say blender oatmeal pancakes! What that means is all the ingredients are mixed in a blender, then you pour, cook, and flip. They couldn’t be easier, and they always turn out amazing!

This pancake recipe with oatmeal and cinnamon might remind you of a hearty bowl of oatmeal or overnight oats, especially when you add in chocolate chips, raisins, nuts, or berries. So, if you love pancakes as much as you love oats in the morning, these are the best of both!

Serve these whole-grain oat pancakes with maple syrup or buttermilk syrup and a pat of melting butter and you’ll have everyone jumping out of bed. Even on the weekend!

Why This Recipe Works

  • Quick and easy. Easy pancake recipes are my jam because it means they’re no longer reserved for Sunday mornings. Whether I’m making traditional buttermilk pancakes or sheet pan pancakes, I like a recipe that I can not only whip up during the week!
  • Freezer-friendly. Make enough to feed a crowd and double the batch to keep some frozen for next time.
  • High in nutrients. They’re gluten-free, high in protein and fiber, and we use honey for sweetness rather than any refined sugars.

Recipe Ingredients

Oatmeal pancake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Vanilla Greek yogurt: Using thick Greek yogurt gives this oatmeal pancakes recipe added protein, moisture, and fluffy consistency. The acid works with the baking soda to make them rise.
  • Nonfat milk: Using nonfat milk helps to keep the batter from becoming too thick. You want to keep it pourable, and the higher the fat content, the richer and thicker it will be.
  • Old fashioned oats: These get blended whole right into the batter. This will add texture, but they will act as oat flour which will give the pancakes their structure. By nature, oats are gluten-free but look for certified gluten-free oats if cross-contamination during processing is a concern.
  • Honey: I use raw honey, which means it’s unpasteurized and full of antioxidants and anti-inflammatory properties, but you use whatever honey you have on hand.
  • Eggs: Needed to bind all the ingredients together so the pancakes don’t fall apart.
  • Fun add-ins: Chocolate chips, chopped pecans, dried fruit, or fresh blueberries.

Variations

To add extra flavor and texture to this oatmeal pancakes recipe, have some fun with 1/2 cup of any of the following additions:

  • Chopped nuts: almonds, pecans, walnuts, hazelnuts
  • Dried fruit: cranberries, cherries, raisins, blueberries, dates
  • Fresh fruit: Min in a brown banana or add blueberries, strawberries, raspberries, banana slices, blackberries
  • Chips: chocolate, peanut butter, yogurt

How to Make Oatmeal Pancakes

Enjoy them on their own or as part of a pancake charcuterie board for all your special occasion breakfasts and brunches!

Step by step photos of how to make oatmeal pancakes in a blender.
  • Mix batter. To the blender, add the melted butter, yogurt, milk, just 1 1/2 cup of rolled oats, egg, honey, vanilla, baking powder, cinnamon, and salt. Blend until smooth and no whole oats remain.
  • Add mix-ins. Use a wooden spoon to stir in the remaining oats and any mix-ins. Allow the batter to sit for 10 minutes while the griddle heats up.
  • Prepare the griddle. Preheat a griddle to 300°F or a skillet over medium-low heat. Melt butter to make a nonstick surface, then pour 1/4 cup of the batter onto the heated grill. Make as many pancakes as can fit on your surface without them touches. You’ll probably need to work in batches.
  • Cook, flip, and serve. Cook for 3-4 minutes on the first side. Watch for the bubbles to appear and then flip for another minute or so until the oatmeal pancakes are slightly browned and the center is cooked through.

Expert Tips

  • Let the batter rest. The reason for this is to allow the baking powder time to activate and trap the air making sure your pancakes stay airy and fluffy. You’ll see it start to foam.
  • Your desired texture. If you don’t want to keep some of the oats whole, you can add them all in at once to blend until smooth.
  • Make homemade oat flour. If you want to make a big batch of oat flour to add right into your batter you can. Simply pulse the oats in a food processor or blender until it becomes flour.
  • Lower the heat on the stove. If you’re cooking several batches, over time the heat of the skillet will become too hot and could start to cook your blender oatmeal pancakes too quickly or burn them. With each batch, turn down the heat a bit to even it out.
Stack of oatmeal pancakes on a white plate with berries.

Recipe FAQs

How to make this blender oatmeal pancakes recipe dairy free?

To make these dairy-free, use coconut yogurt and almond milk instead. Then, swap the melted butter with melted coconut oil! They will be a little flatter with coconut yogurt but still delicious!

Can I use quick cooking oats instead?

Sure you can. I like rolled oats for texture, but quick cooking oats or even instant oats will work too.

How do I keep these blender oatmeal pancakes warm?

Turn the oven on to 175°F and as the pancakes are done, place them on a baking sheet to keep warm in the oven. Add to them with each batch and keep them there until you’re ready to serve.

Storing, Freezing, & Reheating

Keep leftover oatmeal pancakes recipe in an airtight container in the fridge for up to 4 days.

To freeze them, allow them to cool completely. Then flash freeze them in a single layer on a baking sheet until solid so they don’t stick together when frozen. Store them in a freezer bag or freezer-friendly container for up to 2 months. Thaw in the fridge or reheat from frozen.

To reheat, the microwave for 30 seconds is the easiest way to getting them nice and soft!

You can also use the toaster or the oven heat them through.

Cut oatmeal pancakes on a white plate with berries.

Need more yummy pancake recipes? Elf on the shelf pancakes, apple cinnamon pancakes, and chocolate chip pancakes are just a few of many on the blog!

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Cut oatmeal pancakes on a white plate with berries.

Blender Oatmeal Pancakes

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This blender oatmeal pancakes recipe makes a batch of delicious pancakes that are gluten-free and high in protein. Made with whole oats, cinnamon, honey, and Greek yogurt mixed in a blender then cooked, flipped, and served in under 30 minutes!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 12

Ingredients 

  • 2 Tablespoons unsalted butter , melted and cooled
  • 6 ounces vanilla Greek yogurt
  • ½ cups nonfat milk
  • 2 cups old-fashioned oats , divided
  • 3 large eggs
  • 3 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • brown sugar , see note (optional)

Optional mix-in's: 1 mashed banana, 1/2 cup chocolate chips, chopped pecans, blueberries, or dried fruit

    For serving: Maple syrup and melted butter

      Instructions

      • In a blender, blend the butter, yogurt, milk, 1 1/2 cups oats, egg, honey, vanilla, baking powder, cinnamon, and salt until smooth and no oats remain, stopping to scrape down the sides of the blender.
      • Stir in the remaining 1/2 cup oats, brown sugar (if desired) and any mix-ins. Let sit 10 minutes while the griddle heats up.
      • Preheat a griddle to 300°F, or a skillet over medium-low heat. 
      • Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes 3 to 4 minutes, or until bubbles appear. Flip the pancakes and cook the other side 1 to 2 minutes, or just until lightly browned and the centers are cooked. 
      • Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.    

      Notes

      Variations: Have fun trying these pancakes with different mix-ins. Just add 1/2 cup of any combination of:
      • Brown sugar: To make these pancakes a little sweeter add in 1/4 cup brown sugar. 
      • Chopped nuts: almonds, pecans, walnuts, hazelnuts
      • Dried fruit: cranberries, cherries, raisins, blueberries, dates
      • Fresh fruit: blueberries, strawberries, peaches, raspberries
      • Chips: chocolate, peanut butter, yogurt
      Freeze: Let pancakes cool and then place in a single layer on a baking sheet in the freezer. Once frozen solid, transfer to a freezer container and store in freezer up to 2. When ready to eat, reheat in the microwave or toaster oven for 30 seconds or in a 350°F oven until warm.
      Storage: Store leftover pancakes in an airtight container in the fridge up to 4 days. 

      Nutrition

      Serving: 2pancakes | Calories: 107kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 113mg | Potassium: 156mg | Fiber: 1g | Sugar: 7g | Vitamin A: 102IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 1mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Breakfast
      Cuisine: American

      Did you make this recipe? Don’t forget to give it a star rating below!

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