Light and moist oatmeal pancakes are the perfect healthy pancake recipe! This easy blender pancake recipe takes just minutes to make.
Pancakes make a great breakfast! They can be decadent and indulgent, or they can be downright healthy and full of good-for-you ingredients.
These pancakes fall into the latter category. They are really simple to make, and the batter is whipped up right in your blender or food processor.
They are also a great base for all sorts of toppings – everything from classic maple syrup to tasty alternatives like buttermilk syrup or peach syrup.
How to make oatmeal pancakes
Step 1: Add the oats to a blender or food processor.
Step 2: Process the oats into a fine flour.
Step 3: Add the remaining ingredients, and process until smooth and combined.
Step 4: Cook according to desired method.
Recipe Tips!
- Whole wheat flour: You can substitute whole wheat flour for the all-purpose flour.
- Sugar: You can use brown sugar in place of the granulated sugar.
- Buttermilk substitute: You can make a homemade buttermilk substitute with this recipe.
- Oil: Feel free to substitute a different type of oil.
How to freeze pancakes
If you have extras, these oatmeal pancakes freeze really well. Make them as-directed.
Just let the pancakes come to room temperature and then put them in a single layer in a freezer bag. If you need to do two (or more) layers, just separate the pancake layers with some parchment or wax paper.
More pancake recipes!
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Oatmeal Pancakes
Ingredients
- 1 cup quick cooking oats
- 1 cup all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ½ cups buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Add oats to a food processor or blender.
- Process until oats are ground and form a flour.
- Add sugar, baking powder, salt, buttermilk, vanilla, oil, and egg.
- Process until smooth.
- Heat a griddle over medium heat.
- Grease the griddle with butter.
- Using a 1/4 cup scoop, portion out scoops of batter.
- Cook until pancakes look dry at the edges and bubbles pop.
- Flip.
- Continue cooking until cooked through.
Notes
- Whole wheat flour: You can substitute whole wheat flour for the all-purpose flour.
- Sugar: You can use brown sugar in place of the granulated sugar.
- Oil: Feel free to substitute a different type of oil.
- Buttermilk substitute: You can make a homemade buttermilk substitute with this recipe.
- Nutrition values are estimates.
Nutrition
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Originally published 7/30/12.
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Comments & Reviews
Jamie says
The pancakes were great. I didn’t have quick cooking oats so I used old fashioned oats instead, didn’t seem to make a difference.
Kate says
Thank you!
Anna Lee says
We had breakfast for supper and these pancakes were the star.
Kate says
Thank you!
Leesa says
How many eggs do you use? They are not listed with the ingredients but the instructions say to add eggs.
Kate says
Hi! Thanks! I’m not sure where the egg disappeared to, but it’s 1 large egg. Thanks again for catching that.
Linda says
Great pancakes! I used half whole wheat flour to make them even healthier. Thank you for sharing.
Kate says
Thanks! I’m glad to hear that whole wheat flour worked out well. Thanks for commenting! =)