Blender Oatmeal Pancakes Recipe – I Heart Naptime

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 thick and fluffy 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.

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.
• Non-fat 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.

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!

• 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 touching them. 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 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.

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 get them nice and soft!

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