Oatmeal Pancakes (Easy Blender Recipe!)
These Homestyle Oatmeal Pancakes are delicate and fluffy with delightfully crisp, buttery edges. Top them with your favorite berries, a smattering of nuts, and a touch of honey for a hearty and delicious breakfast that’s as easy to make a it is to eat.
What you’ll love about this recipe:
- Easy blender recipe. Mix the pancake batter up right in your blender in just a few seconds! It turns the rolled oats into oat flour for a great texture!
- Freeze for later. Perfect for breakfast on the go!
- Easily Personalizable. Tailor this recipe to your taste. Substitute raspberries for strawberries, apples, or peaches — or go classic with just butter and maple syrup. These oatmeal pancakes are the perfect blank canvas for your culinary creations!
Rise and Shine with Raspberry Oatmeal Pancakes
I first posted this recipe for blender oatmeal pancakes way back in 2014 for a Brunch Week event, and they quickly became one of my favorite breakfast options. They’re super simple to make and, even better, they freeze beautifully so you can make them ahead of time and pop one into the microwave at a moment’s notice.
The batter is enriched with buttermilk, fragrant vanilla, and just enough brown sugar to complement the earthy flavor of rolled oats. I personally prefer these oatmeal pancakes to tradition pancakes because they have a more complex flavor, but they’re kid-friendly, too.
Topped with crunchy hazelnuts, fresh raspberries, and a drizzle of maple syrup or honey, these healthy pancakes are sure to start your day on a comforting note and you’ll feel good knowing they contain whole grains.
Ingredients You’ll Need
Rolled Oats. Compared to other grains, oats are high in protein. They also have fiber to keep you full and oxidants that help support heart health. Plus they have a delicious nutty flavor that makes these pancakes so good!
All Purpose Flour or White Whole Wheat Flour. Oats are dense, so I add some flour to make the pancakes light and fluffy.
Buttermilk. This adds a slightly tangy flavor that helps brighten up the flavor of the oats.
Eggs. To help bind the batter together. Eggs also help the pancakes rise!
Vanilla Extract. For deliciousness.
Brown Sugar. Just a touch to add some sweetness. Subtly sweetening the pancake themselves means you can use less syrup on top!
Baking Powder. To help make them fluffy!
Kosher Salt. For balance.
Butter. Both for the pan and in the batter to add flavor and help those lacy edges get nice and crispy.
Swaps and Substitutions
To make these oatmeal pancakes without buttermilk, swap in plain Greek yogurt. Depending on the brand you use and how thick it is, you might need to add a Tablespoon or two of almond milk or your favorite milk or non-dairy milk to thin the batter out. I find this is especially necessary when I use Fage yogurt, but isn’t needed when I use Chobani or Stoneyfield.
No brown sugar? You can use maple syrup, honey, or your favorite sweetener instead.
Try using flax egg — for this recipe, you’ll need 2 Tablespoons flaxseed meal + 5 Tablespoons water in place of the eggs.
Pro tips for the best homemade pancakes from scratch
- Let the batter rest. Oats have the ability to absorb a lot of liquid, and giving them ample time to do that helps make them more tender so you’ll get the perfect fluffy texture (no gritty whole grain texture here!)
- Control the heat: No one likes a pancakes that’s golden brown outside by goopy and undercooked inside. For even cooking, I usually make my first few on medium heat, than once the pan is hot, i cook the rest on low. This way they cook evenly without over browning.
- Ready to flip? It can be super tempting to flip your pancakes too soon. They’re ready when the top looks fully dry and small bubbles have formed.
Commonly asked questions
How to store and reheat
These pancakes will keep in the refrigerator for up to 3 days or can be frozen for 6 months. For easy breakfasts on the go, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once they’re frozen solid. It will be super easy to pull out one or two whenever you want!
To reheat, pop them in the microwafe for 45 seconds to 1 minute. You can also toast them!
Do I have to use a blender?
If you don’t have a blender, you can use a food processor instead. No food processor either? You can stir the batter together by hand, but note that the texture will be more rustic since the oats won’t be pulverized into flour. They’re great that way though too!
Why are the pancakes burning on the outside and raw on the inside?
This usually happens when the pan is too hot. It causes the pancakes to cook quickly on the outside while leaving them undercooked inside. Lower the heat and cook the pancakes longer to solve this problem.
Help, my batter is way too thick!
This can happen, especially if you use a thick Greek yogurt or if you let the batter sit for a while. Just thin it back out with some milk and everythign will be fine.
Can I substitute the buttermilk with regular milk in the pancake mix?
Buttermilk adds a distinct tangy flavor and helps in achieve a fluffy texture, you but can use regular milk if you don’t have any on hand. You can also make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk, and letting it stand for around 10 minutes. Greek yogurt is also a great swap for the buttermilk!
More delicious breakfast recipes
- 10-Minute Sweet Potato Breakfast Bowls
- Baked Breakfast Taquitos
- 5 Healthy and Delicious Overnight Oats Ideas
- Healthy Pumpkin Pie Smoothie
- Apple Butter Granola Yogurt Parfaits
- 40+ Easy Make-Ahead Breakfast Recipes
Raspberry Oatmeal Pancakes Recipe
Ingredients
- ¼ cup hazelnuts
- 2 tablespoons brown sugar
- 1½ cups buttermilk
- 2 large eggs
- 4 tablespoons butter melted
- 2 teaspoons vanilla extract
- 1 cup rolled oats
- ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon butter for the pan
- 1 pint raspberries
- honey for serving
Instructions
- Heat a large, dry frying pan over high heat. Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 4-5 minutes. Chop and set aside.
- Add the buttermilk, vanilla, eggs, melted butter, oats, flour, baking powder, and salt to your blender in that order. Pulse the blender 15-20 times, until the batter is fully incorporated.
- Let the batter sit for 5 minutes.
- Heat a little butter on a griddle or in a large frying pan set over medium heat. When the butter begins to sizzle, ladle in ⅔ cups of the pancake better, being careful not to crowd the pan.
- Cook for 3 minutes, or until the tops of the pancakes look dry; flip the pancakes over, pressing down with your spatula. Cook another 1-2 minutes, or until cooked through. Transfer pancakes to a plate.
- Lower the heat to low and repeat with remaining batter.
- Serve topped with more raspberries, toasted hazelnuts, and honey.
Fantastic recipe. I didn’t have a blender or food processor so I just mixed them by hand. I really liked the texture of the oats. I will be making my pancakes like this from now on.
These looks great!! How many pancakes equals one serving?
It will depend on how big you make them – the recipe serves 6. I usually make mine medium sized and it works out to 2 or 3 pancakes per serving.
Hi Lauren – I made these pancakes over the weekend and they were absolutely delicious! I featured them on my blog today: http://www.love-laurie.com/2014/07/raspberry-oat-pancakes-with-toasted.html
Thanks for the great recipe!
– Laurie
I’m fairly convinced there is no meal better than brunch! And no brunch food better than pancakes. These look absolutely divine.
I think that these could be my new favorite as well! I just adore hazelnuts!