Easy Oatmeal Pancakes (One Recipe, Two Ways)
rave reviews
Hi Lyuba,
I had to write a review about this recipe It was great veryone enjoyed the pancakes also. I had 2 of them and I can say they are very light I don’t feel stuffed like flour pancakes can do. I will be making this recipe from now on.
Thanks for the great receip again,
Sandra
These oatmeal pancakes have been our family go-to breakfast not just because they are fast and easy to make in the morning, but also the perfect source of energy for the day. While all pancakes make a great breakfast, you will love these pancakes because:
- Oats is a wonderful way to start the day since they are filled with fiber and protein. This breakfast will keep you full and energetic longer.
- This oatmeal pancakes recipe works perfectly for both ways, so you decide of what texture you prefer. You can blend the batter in the blender to smooth texture or keep it rustic with oats intact.
- Blender method will result in a smooth texture of the pancakes, while the classic simple whisking of the batter will result in a heartier and more rustic texture where you can feel the oats.
- It’s easy to make gluten free and works perfectly. I use 1:1 gluten free all purpose flour (usually Kind Arthur or Bob’s Red Mill brand) and no one even notices the difference.
- This recipe is dairy free, but can use any milk you prefer. It works just as well with regular milk.
Table of Contents
Key Ingredients and Notes
- Old Fashioned Rolled Oats – The star of the recipe! Rolled oats give these pancakes their hearty texture and extra fiber. Quick oats can work in a pinch (there will be texture difference), but steel-cut oats are not recommended.
- Oat Milk – Adds to the delicious oat-forward flavor and keeps the recipe naturally dairy-free. You can also use regular milk, almond milk, or any milk you prefer.
- All-Purpose Flour – A small amount of flour gives the pancakes structure so they cook up fluffy instead of falling apart. For gluten-free pancakes, use a 1:1 gluten-free baking blend.
- Oil (Avocado, Olive, Vegetable, or Canola) – this is the fat that’s much needed in good pancakes. The oil goes into the batter, and you can easily substitute whatever neutral oil you have on hand.
- Brown Sugar – Light or dark brown sugar both work well.
- Baking Powder + Baking Soda – The key to fluffy pancakes! These leavening agents help the batter rise and give the pancakes a soft, airy texture. Make sure it’s not too old, older than 6 months and it tends not to work as well.
- Ground Cinnamon – Adds cozy warmth and pairs perfectly with the oats. Adjust the amount depending on how much cinnamon flavor you love.
These are only the ingredients I have notes on, full ingredient list is in the recipe card.
How To Make Oatmeal Pancakes
- Step 1: combine old fashioned rolled oats and oat milk and a bowl and let them soak for a few minutes.
- Step 2: whisk remaining ingredients together while oats are soaking.
- Step 3: whisk in soaked oats and milk into the other mixed ingredients.
- Step 4: preheat the pan first and then add oil and use the 1/3 cup scoop to scoop even amounts of pancake batter.
- Step 5: let them cook until bubbles and then flip, and cook for another minute or so.
How To Make Blender Oatmeal Pancakes
- Step 1: Combine all of the ingredients in the blender and pulse until smooth.
- Step 2: preheat the pan first, add oil, and use the 1/3 cup scoop to scoop even amounts of pancake batter.
- Step 3: let them cook until bubbles and then flip, and cook for another minute or so.
Storage and Freezing Instructions
- Storing: To store leftovers, keep them in an airtight container in the refrigerator. Pancakes should be good for up to 3 days.
- Reheating: reheat the pancakes in a warm skillet for a few minutes, until they’re just heated through. (You can also reheat in the microwave for a few seconds.)
Freezing Oatmeal Pancakes
- Make sure the pancakes are cooled before freezing. Freeze them in a single layer on a tray for about an hour. (Set a timer!)
- Once they’re frozen, you can stack them together with a square of parchment paper between each pancake. (This will help prevent them from sticking together.)
- Place them in batches in a large freezer zip-top bag, seal, and freeze for up to 3 months.
- Reheat them in the microwave for 20-30 seconds each! If they are small enough, you can even pop them in a toaster oven.
Additions To Try
- Nuts: feel free to mix in some chopped pecans, walnuts, almonds, or any other nuts you prefer.
- Fruit: blueberries, chopped bananas, chopped strawberries is a great addition.
- Do not blend the fruit but fold them into the already mixed or blended batter. Also, be careful with chopped strawberries, pat them dry first or it will add extra liquid to the batter.
- Chocolate chips – pick your favorite.
Recipe FAQs
Yes, you can use quick oats if that’s what you have on hand. The pancakes will have a softer texture since quick oats break down faster. Rolled oats give the best hearty, rustic feel (especially in the simple whisked version).
This recipe is designed for old fashioned rolled oats for the best and fluffiest results.
Soaking is highly recommended if you’re making the rustic (non-blender) version. Letting the oats sit in the milk for a few minutes helps soften them and makes the pancakes much more tender.
This is one of the most common questions:
Blender method: Smooth, more like traditional pancakes
Rustic method: Heartier texture with visible oats
Both ways use the same ingredients, so you can choose based on the texture you love most.
Yes! This recipe works very well with a 1:1 gluten-free all-purpose flour blend. Lyuba notes that brands like King Arthur or Bob’s Red Mill work beautifully and no one even notices the difference.
Yes they are! This recipe uses oat milk, making it naturally dairy-free.
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Oatmeal Pancakes Recipes – Two Ways
Equipment
Ingredients
- 1 cup old fashioned rolled oats
- 1 cup oat milk* unflavored
- 2 eggs
- 2/3 cup all purpose flour**
- 3 tbsp avocado oil or olive oil, or vegetable oil, or canola oil
- 3 tbsp brown sugar light or dark
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2-1 tsp ground cinnamon to taste
- 1 tsp vanilla extract
Instructions
Simple Way:
- Stir together old fashioned rolled oats and oat milk and a bowl and let them soak for a few minutes. (10-15 minutes max.)
- In a separate mixing bowl, whisk remaining ingredients together while oats are soaking.
- Whisk in soaked oats and milk into the mixed ingredients.
- PRO TIP: It’s important to preheat the pan (or the griddle) first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding the pancake batter.
- Use a 1/3 cup scoop or an ice cream scoop to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake and use your wrist to quickly flip. (It will take 4-6 minutes for each pancake to cook.)
Blender Method:
- Combine all of the ingredients in the blender and pulse until smooth.
- Preheat the pan first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding the pancake batter.
- Use a 1/3 cup scoop or an ice cream scoop to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake and use your wrist to quickly flip. (It will take 4-6 minutes for each pancake to cook.)
Video
Notes
- *Milk options: I use oat milk in this recipe to enhance the oat flavor as well as a lactose free alternative. You can use regular milk if you wish.
- **Gluten free option: this pancake recipe works very well with gluten free flour! I use 1:1 gluten free flour either by King Arthur or Bob’s Red Mill.
- Storing: To store leftovers, keep them in an airtight container in the refrigerator. Pancakes should be good for up to 3 days.
- Reheating: reheat the pancakes in a warm skillet for a few minutes, until they’re just heated through. (You can also reheat in the microwave for a few seconds.)
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hi Lyuba,
I had to write a review about this recipe It was great veryone enjoyed the pancakes also. I had 2 of them and I can say they are very light I don’t feel stuffed like flour pancakes can do. I will be making this recipe from now on.
Thanks for the great receip again,
Sandra
Hi Sandra,
Thank you so much for taking the time to leave such a sweet review ❤️
I’m so happy to hear that everyone enjoyed the pancakes and I love that you noticed how light they are! That’s one of my favorite things about them too (no heavy, stuffed feeling).
It truly means a lot to know this recipe is one you’ll be making again. Thank you for your kind words and for trusting my recipe, it made my day!
Lyuba 😊
WOW this looks yummy! I can’t wait to try it out. How would you incorporate fresh or dried fruit into the batter?
Thank you
Hi Shelly! So the dried fruit is no problem, you can fold in about 1/2 cup (or more if you wish) into the batter. Fold it in after blending if using the blended version! As far as fresh fruit, you can add blueberries, raspberries, or chopped strawberries, apples, pears, peaches, etc. I usually pat chopped ones with a paper towel to take off excess liquid and fold it into the batter (after blending if using a blended version). I hope this helps!!
These were great! Easy to make and easy to eat, lol. We’re thinking we’ll make them every week. (I’m thinking I will measure the dry ingredients for a second batch for even less fuss.., minus the oatmeal)
I am so glad you liked the recipe, Martha!
Delicious, fluffy pancakes. I put some semi sweet mini chocolate chips in, too. Just right on the sweetness level. Just enough sugar to keep them from being bitter.
Yum, that sounds amazing! 😍 Semi-sweet mini chocolate chips are such a perfect addition. I’m so glad you enjoyed the pancakes and the sweetness level worked for you!
Great recipe! Thank you! If, the lady read carefully, she would have seen 3/4 c. of all purpose flour! No Blonde moment for you ;but, her! Lol!
Thanks, Lorie! It was actually my mistake, not hers. I’ve updated the recipe to include the flour. 😊
Awesome
Thanks 🙂
Does the avocado oil go in the mix? Or is it for the pan? Also (since it’s the only ingredient I don’t have), can a different oil be substituted? TIA~
Hi Julie,
Yes, the oil goes into the pancake mix. You could use olive oil, vegetable oil or canola instead. I hope you enjoy them!
Is there flour in this recipe? It says in the notes that the recipe works well with gluten free flour. I DON’T see flour listed in the recipe ingredients. Thanks. 😊
Oh my gosh, talk about a blonde moment, yes there is some flour in it! I fixed the recipe, thank you so much for speaking up!