Oatmeal Pancakes Recipe
on Sep 23, 2022, Updated Oct 20, 2023
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These Oatmeal Pancakes are light, fluffy, and have a touch of texture from the oats. They’re flavored with maple syrup, vanilla, and cinnamon and have a slightly tangy flavor.
Serve these delicious oatmeal pancakes for a weekend brunch! They’re super easy to make and turn out beautifully fluffy and tender.
Ingredients You’ll Need
- vegetable oil
- milk
- plain Greek yogurt
- maple syrup
- vanilla extract
- eggs
- old-fashioned oats
- ground cinnamon
- baking powder
- kosher salt
(Note: Full recipe is at the bottom of the post)
How to Make Oatmeal Pancakes
- Place the oil, milk, Greek yogurt, maple syrup, vanilla, eggs, 1 1/4 cups oats, cinnamon, baking powder, and salt in a blender.
- Blend for a minute or two, stopping regularly to scrape down the sides of the blender. Continue to blend until the mixture is completely smooth with no traces of oats.
- Stir in the remaining oats but do not blend again. Allow the batter to sit for about 10 minutes.
- Heat a large nonstick skillet or griddle over medium-low heat. Add a light coating of oil, butter or cooking spray.
- When the pan is hot, drop 3 spoonfuls of batter onto the surface. Aim for about ¼ cup of batter for each pancake. Do not crowd the pan.
- Let the pancakes cook for a few minutes on the first side until the edges look dry and small bubbles form on top. Gently flip and cook on the other side for 1 to 2 minutes. The pancakes should be golden on both sides. Repeat until the batter is finished. Serve warm with your favorite toppings.
Tip And Tricks
- Add your favorite add-ins to the batter when you stir in the remaining ¾ cup of oats. Diced bananas, peaches, apples, or pears are delicious or toss in fresh blueberries, toasted nuts, or chocolate chips.
- Quick oats can be used in place of old-fashioned oats. Instant oatmeal and steel-cut oats are not recommended.
- Resist the urge to overmix the batter. This will ensure the pancakes turn out light and fluffy.
- Add a pinch of nutmeg, ground cloves, or allspice for additional flavor.
How To Serve Oatmeal Pancakes
Pancakes are delicious served with warm butter and maple syrup. For a treat, serve them with pureed strawberries or raspberries, a drizzle of chocolate or caramel sauce, and a dollop of whipped cream.
How To Keep The Pancakes Warm Between Batches
If you’re making the pancakes in batches, transfer the cooked pancakes to a baking sheet and keep them warm in a 200°F oven.
How to Store Oatmeal Pancakes
Leftovers should be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 4 days.
Can You Freeze Oatmeal Pancakes?
Yes. Transfer the cooled pancakes to a parchment or wax paper-lined baking sheet. Place in the freezer until the pancakes are frozen and then transfer to a freezer-safe container. The pancakes can be frozen for up to 2 months and reheated directly from the freezer.
How To Reheat Oatmeal Pancakes
Place the frozen pancakes on a baking sheet and reheat in a 350°F oven until warm. You can also reheat the pancakes in a toaster oven or microwave.
How to Make Oatmeal Pancakes Ahead of Time
The dry ingredients can be combined ahead of time and blended with the wet ingredients when ready to cook. You can also prepare the batter a day in advance and store it in the fridge in an airtight container.
Can You Make Oatmeal Pancakes Without A Blender?
Yes. If you don’t have a blender, use an equal amount of oat flour in place of the rolled oats and whisk to combine. Note that the pancakes may not be as light and fluffy but should still taste delicious.
Why Are My Pancakes Flat And Rubbery?
Rubbery pancakes can be caused by batter that’s been overmixed or undercooked. Be sure to measure the ingredients carefully and stir in the remaining ¾ cups of oats instead of using the blender.
Variations
- Love the flavor of pumpkin spice? Add about ½ cup of pumpkin puree to the batter and use ½ teaspoon each of ground ginger, nutmeg, allspice, and cinnamon.
- Make these pancakes vegan by using coconut milk yogurt and flax eggs.
Oatmeal Pancakes Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup milk
- 3/4 cup plain Greek yogurt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups old-fashioned oats, divided
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- Place the oil, milk, Greek yogurt, maple syrup, vanilla, eggs, 1 1/4 cups oats, cinnamon, baking powder, and salt in a blender.
- Blend for a minute or two, stopping regularly to scrape down the sides of the blender. Continue to blend until the mixture is completely smooth with no traces of oats.
- Stir in the remaining 3/4 cup oats but do not blend again. Allow the batter to sit for about 10 minutes.
- Heat a large nonstick skillet or griddle over medium-low heat. Add a light coating of oil, butter or cooking spray.
- When the pan is hot, drop 3 to 4 spoonfuls of batter onto the surface. Aim for about ¼ cup of batter for each pancake. Do not crowd the pan.
- Let the pancakes cook for 3 to 4 minutes on the first side until the edges look dry and small bubbles form on top. Gently flip and cook on the other side for 1 to 2 minutes. The pancakes should be golden on both sides. Repeat until the batter is finished.
- Serve warm with your favorite toppings, and enjoy!
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
