Oat Pancake

Pancakes are usually a slow, lazy weekend treat in my house, but these oatmeal pancakes are the ones I actually make on busy weekdays too. They’re quick, filling, and the blender does all the hard work.

I love recipes that feel like they’re helping me out in the morning, and this one is just that. No big pile of bowls to wash, no whisking until my arm hurts—just pop everything in the blender and pour.

These pancakes are thick and hearty, with a lovely warm flavor from cinnamon and vanilla. They keep everyone satisfied until lunch, which is no small feat around here.

Why These Pancakes Work So Well

Blender-Friendly: No need to make oat flour separately. I dump everything in the blender and let it do its magic. It makes busy mornings so much simpler.

Hearty and Filling: Whole rolled oats keep us full longer than regular flour pancakes. I love knowing my family is set for the morning.

Gluten-Free Option: By using certified gluten-free oats, these work beautifully for anyone avoiding gluten.

No Fuss Ingredients: All stuff I always have on hand—oats, Greek yogurt, eggs, milk.

Easy to Freeze: They’re perfect for making ahead. I freeze extras for the fastest breakfast ever on rushed days.

What I Keep on Hand for This Recipe

Here’s what usually goes into my blender when I make these:

Rolled Oats: Old-fashioned oats are the way to go. I don’t use quick oats—they make the batter too mushy. And steel-cut oats won’t blend properly.

Greek Yogurt: Adds moisture, a little tang, and protein. I always have a tub in the fridge.

Egg: Helps the pancakes puff up and stay tender.

Baking Powder: Gives the batter lift. No one likes flat, dense pancakes.

Avocado Oil: My usual choice for richness without overpowering flavor. I’ve swapped in melted butter or even coconut oil when I’m out.

Maple Syrup: A bit in the batter for sweetness, plus more on top when serving.

Vanilla and Cinnamon: Essential for that cozy, warm flavor. My kids always say the kitchen smells amazing when these are cooking.

Milk: I use almond milk most often, but oat milk or regular milk work fine.

Sea Salt: Just a pinch to balance and sharpen the flavors.

How I Blend and Cook These

These couldn’t be easier to make:

1. Blend Everything: I add the oats first, then the liquids on top so the blender catches everything smoothly. A minute or so of blending turns the whole thing into a creamy batter.

2. Rest if Needed: If I have time, I let the batter sit for a couple of minutes. It thickens a bit as the oats soak up the liquid.

3. Heat the Pan: Medium-low is my sweet spot to avoid burning the outsides. I grease the pan lightly with oil or butter.

4. Pour and Cook: I use about ¼ cup of batter per pancake. When bubbles form on the surface and the edges look set, I flip them carefully.

5. Adjust Between Batches: My pan tends to get hotter as I go, so I often lower the heat slightly for the second or third batch to prevent burning.

My Personal Tips

Keep the Batter Moving: It thickens as it sits. Between batches, I’ll sometimes stir in an extra splash of milk to loosen it up.

Mind the Heat: Start at medium-low and be prepared to lower it. A too-hot pan leads to burnt outsides and raw middles.

Use a Good Nonstick Pan: Makes flipping much less stressful. Nothing worse than prying half a pancake off the pan.

Blend Well, But Not Forever: Enough to make it smooth, but don’t overdo it or it can get gummy.

My Favorite Ways to Serve These

This is the fun part. Around here, everyone has their own topping style:

Classic: Warm maple syrup and a pat of butter melting on top.

Fresh Fruit: Strawberries, blueberries, or sliced bananas. I’ll pile whatever’s in season.

Nut Butters: Peanut butter or almond butter slathered on top makes them extra filling.

Yogurt: A dollop of Greek yogurt with honey is simple and satisfying.

Fancy: Cinnamon apples on the stove or an easy berry compote when I want to feel like a restaurant.

Freezing and Storing Extras

One of the best things about these pancakes? They’re freezer-friendly.

Freezing: I let them cool completely, then stack them with parchment between layers so they don’t stick. Into a zip-top bag they go.

Reheating: A quick zap in the microwave or a gentle warm-up on the skillet brings them right back to life.

Perfect for busy mornings when no one has time to wait.

Try my other pancake recipes:

• Fluffy American Pancakes
• Banana Oat Egg Pancakes
• Blueberry Dutch Baby Pancake

Recipe FAQs

Can I use quick oats instead of rolled oats?

Quick oats will work but can change the texture of the pancakes. Rolled oats are preferable for fluffiness.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface; when they pop and remain open, it’s time to flip.

Can I substitute flour for the oats?

Yes, but this recipe is specifically designed for oats, and the result will differ in texture and flavor.

Final Thoughts

These oat pancakes are not just a breakfast dish; they are a canvas for creativity and flavor. With endless potential for customization, they will surely cater to your taste buds and dietary needs alike. Whether you’re enjoying them on a lazy Sunday morning or prepping them for a busy week ahead, these pancakes are a delicious and healthy choice that everyone will love. So grab your ingredients and get ready to flip some fabulous oat pancakes!