Easy Oatmeal Pancakes (One Recipe, Two Ways)

This easy oatmeal pancakes recipe features two ways of making it: the old fashioned, rustic method and the blender method. These soft and fluffy pancakes feature old fashioned rolled oats, oat milk, eggs, flour, oil, and a touch of sweetness and cinnamon.

These oatmeal pancakes have been our family go-to breakfast not just because they are fast and easy to make in the morning, but also the perfect source of energy for the day. While all pancakes make a great breakfast, you will love these pancakes because:

• Oats is a wonderful way to start the day since they are filled with fiber and protein. This breakfast will keep you full and energetic longer.
• This oatmeal pancakes recipe works perfectly for both ways, so you decide of what texture you prefer. You can blend the batter in the blender to smooth texture or keep it rustic with oats intact.
• Blender method will result in a smooth texture of the pancakes, while the classic simple whisking of the batter will result in a heartier and more rustic texture where you can feel the oats.
• It’s easy to make gluten free and works perfectly. I use 1:1 gluten free all purpose flour (usually Kind Arthur or Bob’s Red Mill brand) and no one even notices the difference.
• This recipe is dairy free, but can use any milk you prefer. It works just as well with regular milk.

How To Make Oatmeal Pancakes

• Step 1: combine old fashioned rolled oats and oat milk and a bowl and let them soak for a few minutes.
• Step 2: whisk remaining ingredients together while oats are soaking.
• Step 3: whisk in soaked oats and milk into the other mixed ingredients.
• Step 4: preheat the pan first and then add oil and use the 1/3 cup scoop to scoop even amounts of pancake batter.
• Step 5: let them cook until bubbles and then flip, and cook for another minute or so.

How To Make Blender Oatmeal Pancakes

• Step 1: Combine all of the ingredients in the blender and pulse until smooth.
• Step 2: preheat the pan first, add oil, and use the 1/3 cup scoop to scoop even amounts of pancake batter.
• Step 3: let them cook until bubbles and then flip, and cook for another minute or so.

Storage and Freezing Instructions

• Storing: To store leftovers, keep them in an airtight container in the refrigerator. Pancakes should be good for up to 3 days.
• Reheating: reheat the pancakes  in a warm skillet for a few minutes, until they’re just heated through. (You can also reheat in the microwave for a few seconds.)

How to freeze oatmeal pancakes?

• Make sure the pancakes are cooled before freezing. Freeze them in a single layer on a tray for about an hour. (Set a timer!)
• Once they’re frozen, you can stack them together with a square of parchment paper between each pancake. (This will help prevent them from sticking together.)
• Place them in batches in a large freezer zip-top bag, seal, and freeze for up to 3 months.
• Reheat them in the microwave for 20-30 seconds each! If they are small enough, you can even pop them in a toaster oven.

What Can Be Added?

• Nuts: feel free to mix in some chopped pecans, walnuts, almonds, or any other nuts you prefer.
• Fruit: blueberries, chopped bananas, chopped strawberries is a great addition. Do not blend the fruit but fold them into the already mixed or blended batter. Also, be careful with chopped strawberries, pat them dry first or it will add extra liquid to the batter.

More Recipes To Try

• Coconut Oat Muffins
• Buttermilk Pancakes
• Ricotta Pancakes
• Cinnamon Oatmeal Cookies
• Banana Pancakes

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