These easy, healthy Oatmeal Pancakes use a blender for mixing the pancake batter. Enjoy these delicious, fluffy pancakes made with whole grain rolled oats, and top with your favorite pancake toppings!
Whether served for a leisurely weekend breakfast or when you need some quick pancakes for an easy weekday breakfast, the whole family is certain to love these fluffy oatmeal pancakes.
However, unlike the pancake recipes above, I wanted to make simple pancakes that are a little healthier than our Buttermilk Pancakes. Therefore, I substituted half of the flour for whole grain rolled oats, and then used the blender to mix the pancake batter together, and the results were heavenly.
- Why You’ll Love This Recipe
- Why This Recipe Works
- How To Make Oatmeal Pancakes
- What Do I Need to Make Oatmeal Pancakes?
- Easy Instructions With Photos
- Toppings For Rolled Oats Pancakes
- What To Serve With Oatmeal Pancakes
- Recipe Tips
- Frequently Asked Questions (FAQs)
- More Pancake Recipes You’ll Love
- Oatmeal Pancakes Recipe
Why You’ll Love This Recipe
- Whole Grain Oats. These pancakes are wholesome and healthy because they are made with whole grain rolled oats.
- Easy Oatmeal Blender Pancakes. This simple pancake recipe is made even easier because you just throw the ingredients in a blender and mix all together!
- Amazing Flavor. This easy oatmeal pancake recipe makes delicious, fluffy pancakes! You won’t know that they are any healthier than regular buttermilk pancakes.
Why This Recipe Works
- Tried and True Recipe. I adapted the recipe from this 5-star rated Oatmeal II Pancakes Recipe from AllRecipes.com. With almost 800 reviews, so it is a recipe that you can trust.
- Pancake Toppings Ideas. I have included several ideas for toppings that you can use for these Oatmeal Pancakes.
How To Make Oatmeal Pancakes
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What Do I Need to Make Oatmeal Pancakes?
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- White Whole Wheat Flour. I used white whole wheat flour, but you could use regular whole wheat flour or all-purpose flour. Substitute gluten-free flour to make the recipe gluten free.
- Rolled Oats. This adds whole grain oats, for flavor, nutrition, and texture. I reduced the whole wheat flour by half and then added the whole grain oats, for a healthy addition.
- Sugar. I add a little sugar (about 1 tablespoon) to add some sweetness. You could add your favorite sweetener or leave it out altogether.
- Baking Powder. Baking soda helps the pancake batter rise when cooking to get those nice, thick, fluffy pancakes!
- Baking Soda. I use just a touch of baking soda to help give the pancakes that golden brown color, and when combined with the baking powder, it helps to make those bubbles in the pancakes. Don’t use too much baking soda or your pancakes may brown too quickly before the middle of the pancake has finished cooking.
- Salt. I add just a 1/4 teaspoon of salt to give it that perfect flavor to complement the sweetness of the pancakes.
- Buttermilk. When combined with the baking powder and baking soda, the buttermilk helps create those little gas bubbles that help make the pancakes fluffy.
- Vanilla. (Optional). I like to add a teaspoon of vanilla for the wonderful flavor that it gives the pancakes.
- Oil. You can use vegetable oil, olive oil, or your favorite oil. I sometimes use avocado oil. If you prefer, you can also use melted butter instead of oil.
- Egg. The egg acts as a binder told bind the dry and wet ingredients together and to hold the pancakes together to allow for the bubbles to be created. Furthermore, eggs help to add that rich flavor. However, don’t add extra eggs because then that can make your pancakes too dense.
- Toppings. For ideas on what to use for toppings for your pancakes, see the section below for Topping Ideas.
Easy Instructions With Photos
- Add oats into a blender.
- Then add sugar.
- Add flour, baking powder, baking soda, salt, and egg.
- Next add buttermilk and oilto the ingredients.
- Add vanilla in the food processor or blender.
- Blend or puree until smooth.
- Heat a lightly oiled griddle over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- After pouring, the pancake should spread a little into a round pancake.
- Cook the pancake on the first side until you see bubbles.
- With a spatula, flip the pancake to the other side and cook for a minute or two or until it is golden brown.
- Remove from the griddle or skillet, and serve.
- Top with your favorite toppings, like butter, maple syrup, or chopped pecans.
Toppings For Rolled Oats Pancakes
- Maple Syrup.
- Fresh Fruit. Sliced bananas, or blueberries, blackberries, raspberries, or strawberries all work well.
- Powdered Sugar.
- Chopped Pecans.
What To Serve With Oatmeal Pancakes
- Make Pancakes Immediately. This is not a make-ahead recipe because you don’t want to let the pancake batter sit. You need to cook the pancakes right away, or the gas escapes from the batter and then you won’t get the bubbles needed to make the pancakes fluffy.
- Fresh Baking Powder and Baking Soda. Check the dates on the boxes of baking powder and baking soda. If it is past that date, throw out the baking powder and baking soda, and replace it with fresh boxes of each. If these ingredients are not fresh, then your pancakes will not rise.
- Don’t Overmix. Small lumps are ok! You want to gently mix all the ingredients together just until you remove the big lumps but small lumps are ok. Overmixing can release too much gas so you won’t get the bubbles and end up with flat pancakes.
Frequently Asked Questions (FAQs)
Why Are My Pancakes Flat?
There are multiple reasons that pancakes can be flat. Below are a few of the most common reasons.
- Overmixing the batter. You want to mix it just until combined and the big lumps are gone. Don’t worry about the small lumps.
- Expired Baking Powder or Baking Soda. Check those dates on the baking powder and baking soda. If the baking powder and baking soda are old, the pancakes will not rise.
- Letting Pancake Batter Sit Before Cooking. For the fluffiest pancakes, cook them immediately after making the batter. The longer the batter sits, the less fluffy the pancakes will be.
Why Are My Pancakes Dense?
Adding an extra egg can cause pancakes to be dense. I recommend following this recipe, which calls for 1 egg.
Why are My Pancakes Dry?
Pancakes can be dry if you don’t have enough liquid, like buttermilk or milk, or you have too much flour. Not using enough baking powder or baking soda can also make them dry.
What Are The Calories in Oatmeal Pancakes?
One serving of Oatmeal Pancakes, without any butter or syrup, or any other toppings, has 206 calories. Any topping, including butter and syrup, will add more calories.
Can I Make These Pancakes Ahead of Time?
For the best results, I don’t recommend making the batter or cooking the pancakes ahead of time.
Instead, you could make the dry pancake mix ahead of time, but wait and make the batter and pancakes when you are ready to serve them.
More Pancake Recipes You’ll Love
Oatmeal Pancakes Recipe
- Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor or blender and puree until smooth.1/2 cup white whole wheat flour, 1/2 cup quick cooking oats, 1 tablespoon white sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup buttermilk, 1 teaspoon vanilla, 2 tablespoons vegetable oil, 1 egg
- Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until the edges bubble. With a spatula flip the pancake to the other side and cook until it is golden brown.
I reduced the baking soda to 1/4 teaspoon form the original recipe because the pancakes were browning too quickly. By reducing the baking soda, I was able to get a nice golden brown color in about a minute or two on each side.
For more healthy breakfasts, try this Banana Oatnut French Toast from Dizzy, Busy, and Hungry.