Fluffy & tender Oatmeal blender pancakes that are ready in a snap!

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This recipe post was originally published on June 15, 2019. It was updated with new photos, blog post information, and recipe refinements on March 31, 2021. The original introductory essay remains.

Sometimes after a long run, I just can't not immediately jump into the kitchen to start cooking up a recovery meal! These oatmeal blender pancakes were one such meal that I couldn't wait to make!

But, after my long run this last weekend, since I was both sweaty and sunscreen-y (bare with my words today, please ;), 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 grabbed a breakfast cookie from the freezer and my water bottle and ran up to take a quick shower before coming back downstairs to develop these pancakes.

And I'm so glad I did! As hungry as I can get after a run, I usually enjoy cooking (& eating!) more when I'm cleaned up and wearing fresh clothes. This way I can relax and enjoy the whole process too: possibly brewing some tea or slicing up some fruit while I'm cooking and reflecting on my run, too.

Developing this recipe.

Renewed from the shower, I decided to film the first round of these oat flour pancakes recipe development on my Instagram stories. 'Cause what else do you do when you're starving??

Such decisions probably don't surprise you by now, do they?

In this first round of this Vitamix pancake recipe development, I learned to let the batter rest a few minutes before cooking and to use fewer oats than I originally anticipating.

After the second round of recipe development (this time, not on Instagram) I got these little golden beauties right to where I wanted them. I made and photographed them in the late afternoon, thinking I would just wrap them up for breakfast the next day, but nope! They ended up being our dessert after dinner.

See? Whoever said you can't have breakfast for dessert?! The world is full of possibilities, folks. 🙂

These blender pancakes are...

• Tender
• Fluffy
• Nutty
• Savory
• Lightly sweet

... all without using a single banana or speck of flour and taking just a few steps to make!

Ingredients:

• Buttermilk - you can make this recipe with dairy buttermilk or nut buttermilk (see my notes below!)
• Egg
• Pure vanilla extract - pure extract will give you the best flavor
• Melted Butter
• Old-fashioned oats (or rolled oats) - please note: not quick-cooking oats!
• Baking soda
• Baking powder
• Granulated sugar
• Salt

Substitutions:

• Butter - melted Ghee or coconut oil can work in place of the butter
• Sweetener - 2 teaspoons honey or maple syrup can substitute for the granulated sugar

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How to make oatmeal blender pancakes:

1. Add the ingredients to the blender in the order listed.
2. Run the blender on medium speed for 30-45 seconds, or until the batter is smooth.
3. Pour the batter into a medium-size mixing bowl and let rest for 3-5 minutes, or until the batter gets puffy. Preheat the griddle halfway through the 3-5 minutes.
4. Spray the pan with non-stick cooking spray. Scoop the pancakes onto the griddle by the ⅓ cup.
5. Cook the pancakes for 1-2 minutes per side, flipping the pancakes as soon as the pancakes are golden brown on the downwards-facing cooking side.
6. Move the cooked pancakes to a preheated oven (optional) to keep warm until serving. Serve pancakes with your favorite toppings!

Pro-tips:

1. Add the ingredients to the blender in the order listed - this will help the batter blend smoothly.
2. Let the batter rest - the batter will thicken up during the resting time, improving the consistency and making them easier to scoop.
3. Use a non-stick pan - keep your pancakes from sticking to the pan by using a non-stick pan. A spritz of non-stick cooking spray also helps to keep the pancakes from sticking further.
4. Pre-heat the pan - adding the pancakes to a hot 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 you flick it on the pan.
5. Don't over grease your pan - we want enough non-stick spray to lubricate the pan but not so much that it overwhelms the pancakes. A quick spritz on the pan before you scoop the first round of pancakes (Please note: you don't need to also grease between!) should do the trick!
6. To keep the pancakes warm in a preheated oven until serving - store them in an oven preheated to 200 degrees Fahrenheit for up to 30 minutes.

Dietary adaptations:

• Gluten-free: use gluten-free oats and follow the rest of the recipe as directed
• Dairy-free: use homemade sour milk made with nut or oat milk and substitute melted coconut oil or ghee for the butter

I like to get the perfect amount of oil by spraying a light spritz of cooking spray on the pan or griddle or by brushing the pan with a paper towel dipped in oil.

How to make your own buttermilk (our "sour milk"):

To make your own buttermilk, add 1 ½ tablespoons distilled white vinegar to a 2 or 4-cup measuring cup. Then fill the cup the rest of the way to the 1 ½ cup measuring line with your dairy, nut, or oat milk. Give the milk a gentle stir with a spoon, let it sit for 5 minutes, and your sour milk is ready to use.

Pancake toppings:

Enjoy your pancakes classic with maple syrup and butter, or spice them up with any of these toppings:

• Dried fruit
• Berries
• Sliced apples or bananas
• Nuts
• Dates
• Nut butter
• Whipped cream
• Coconut butter
• Dried Coconut

Pancake mix-ins:

Make this pancake recipe your own by mixing in ingredients. Just mix in any of the following ingredients while the batter is resting.

• 1 apple, peeled & chopped + ½ teaspoon ground cinnamon
• ½ cup frozen blueberries
• ⅓ cup chocolate chips
• ⅓ cup dried & flaked coconut + ⅓ cup chopped dates
• 1 teaspoon fresh orange zest + ⅓ cup dried cranberries
• 1 teaspoon fresh lemon zest + ½ cup frozen raspberries

Storage directions:

• Refrigeration: store cooked oatmeal pancakes in an airtight container in the fridge for 2-3 days.
• Freezing: stack the pancakes with parchment paper separating them and freeze in a freezer-safe container or Ziploc bag for up to 3 months.
• Reheating from frozen: remove the pancakes from the freezer and let rest at room temperature for 5-10 minutes. Pop the pancakes in the toaster oven on medium heat for 1-2 minutes or until heated through and crisp on the outside.
• Reheating from refrigerated: pop the pancakes in the toaster oven for 1-2 minutes, or until the pancakes are crisping up on the outside and the pancakes are heated through.

Recipe tools:

• High-speed blender
• Glass mixing bowl
• Dry measuring cups
• Glass measuring cups
• Non-stick griddle
• Heat-safe flexible turner

Other tasty breakfast & brunch recipes:

• Banana Waffles
• Ube Pancakes
• Fluffy Whole Wheat Pancakes
• Brioche French Toast
• Whole Wheat Belgian Waffles
• Protein Breakfast Cookies
• Peanut Butter Overnight Oats
• Vanilla Spiced Coconut Granola

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