Oatmeal Pancakes

These light and fluffy, nutty, and nutritious Oatmeal Pancakes are the healthy breakfast of my dreams! They're made with everyday ingredients in a handful of simple steps, perfect even for novice cooks. Make them for brunch or meal prep a large batch for easy and delicious breakfasts throughout the week.

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This recipe post was originally published on June 15, 2019. It was updated on May 21, 2025.

Looking for more healthy pancake recipes? You'll love my Strawberry Pancakes and Pumpkin Protein Pancakes.

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Sometimes after a long run, I can't help but immediately jump into the kitchen to start cooking up a recovery meal! These oatmeal pancakes are often a meal I can't wait to make. With nutty flavor, a light and fluffy texture, they're a nourishing and cozy breakfast and one of my favorite ways to refuel.

But, after my long run this last weekend, sweaty, covered in sunscreen, and sore from a week of running and not doing enough yoga, I reminded myself that the pancakes will still be there when I get out of the shower.

So, I quickly made a protein coffee and jumped in the shower. Blood sugar back in a manageable zone, I whipped up these nutty and warm pancakes in just a few simple steps (add the ingredients to the blender, blitz, and pop on the griddle!).

The little guy and I enjoyed tall stacks, topped with our favorite goodies (me: butter and maple syrup, him: blueberry jam!), and were officially ready to take on the rest of the day, recharged and full of good, healthy energy!

For more healthy breakfast recipes, check out my Whole Wheat Waffles, Banana Waffles, Dairy-Free Waffles, Apple Pancakes, or Bagel French Toast.

Ingredients and Substitutions

• Oatmeal — For the best results, use old-fashioned rolled oats, not quick-cooking.
• Buttermilk — These add a light tanginess to the pancakes and react with the baking soda, making them rise. Use store-bought low-fat buttermilk or make homemade sour milk following the directions below.
• Egg — For binding the oat pancake batter.
• Vanilla — Choose pure vanilla extract for the best flavor.
• Butter — Just 1 ½ tablespoons of melted unsalted butter adds richness to the oat pancakes recipe while still keeping them light and healthy. If needed, you can substitute melted ghee or coconut oil
• Sugar — Adds a touch of sweetness. For light caramel undertones, use light brown sugar or maple syrup.
• Cinnamon — For a touch of warm spice.
• Baking Soda, Baking Powder, and Salt — For leavening (giving them a great rise) and seasoning the batter.

How to Make Oatmeal Pancakes

• Step 1: Add all ingredients to a high-speed blender in the order listed. Blend on medium speed for 30-45 seconds or until smooth.

• Step 2: Pour the batter into a medium or large bowl and let rest at room temperature for 3-5 minutes, or until the batter starts to get puffy.

• Step 3: Heat a non-stick griddle or frying pan over medium heat. Spray lightly with non-stick cooking spray.
• Step 4: Ladle ⅓ cup scoops of batter onto the griddle or pan, leaving about an inch between each pancake.

• Step 5: Cook the pancakes for 1-2 minutes, or until the batter bubbles on the surface and the underside is golden brown. Flip the pancakes and cook for 1-2 more minutes until cooked through and golden brown.
• Step 6: Repeat this process with the remaining batter and serve the pancakes warm topped, a drizzle of maple syrup, a pat of butter, and your toppings of choice. Bananas, chocolate chips, fresh berries, dates, peanut butter, and fresh fruit are all delish!

Recipe Pro-Tips

• Add the ingredients to the blender in the order listed. This will ensure the batter blends smoothly.
• Let the batter rest. The batter will thicken up during the resting time, improving the consistency and making it easier to scoop.
• Preheat the pan. Adding the pancakes to a hot, nonstick skillet, griddle, or large cast iron pan helps them to cook evenly and not stick to the pan. For best results, scoop the batter onto the pan when the pan is hot enough that water sizzles when flicked on it.
• Don't flip the pancakes too early. Wait until the batter has bubbled and the bottom side of the pancake is golden before flipping. This ensures that the pancakes are cooked through and not gooey on the inside. If the bottom of the pancakes turn golden before the batter bubbles, reduce the heat to medium-low.
• Don't over-grease the pan. We want enough non-stick spray to lubricate the pan, but not so much that it overwhelms the pancakes. A quick spritz of non-stick cooking spray or a small pat of butter should do the trick!
• Keep the pancakes warm until serving. Transfer cooked pancakes to an oven-safe plate and place them in a 200°F oven for up to 30 minutes before serving.

Recipe Variations

• Gluten-Free —Use certified gluten-free oats to make these GF-friendly. Though oats are naturally gluten-free, they can be processed on machines that also process wheat. Gluten-free certifications ensure the oats are not cross contaminated.
• Dairy-Free —To make dairy-free oatmeal pancakes, use homemade sour milk made with nut or oat milk and substitute melted coconut oil for the butter.
• High-Protein —Swap high protein oats or filtered milk (such as fairlife).

Fruit and Add-ins: You can also stir any of the following into the oatmeal pancake recipe with fruit, adding color, playfullness, and nutrition:

• Cinnamon Apple — Stir in 1 chopped and peeled apple and an extra ½ teaspoon ground cinnamon.
• Blueberries — Sprinkle fresh or frozen berries on to the pancakes after scooping them onto the skillet.
• Chocolate Chips — Stir in ⅓ cup standard or mini semi-sweet chocolate chips.
• Lemon Raspberry — Add 1 teaspoon fresh lemon zest and ½ cup frozen raspberries.
• Coconut Date — Fold in ⅓ cup each of dried coconut flakes and chopped dates.

Making Homemade Buttermilk

Though you can make this oat pancake recipe with low-fat buttermilk, you can substitute it with homemade sour milk when you don't have it on hand.

To Make Sour Milk: Add 1 ½ tablespoons of distilled white vinegar to a large measuring cup. Then add dairy, nut, or oat milk and fill to the 1 ½ cup line. Stir the mixture and let it sit at room temperature for 5 minutes, until it has lightly curdled.

Storage Directions

• Refrigeration: Store leftover oatmeal pancakes in an airtight container in the refrigerator for 3-4 days.
• Freezing: Cool the oat pancakes to room temperature before stacking them with small pieces of parchment paper between them. Transfer the stack to a freezer-safe container and freeze for up to 3 months.
• Reheating: For the best texture, heat the pancakes in a toaster oven on medium heat for 2-3 minutes if refrigerated and 4-5 minutes if frozen.

More Healthy Pancake Recipes

• Fluffy Whole Wheat Pancakes
• Cottage Cheese Pancakes
• Whole Wheat Pancakes
• Oat Milk Pancakes