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These homemade Oatmeal Pancakes are easy, hearty, and naturally gluten-free. Make your batter in a blender with old-fashioned oats blended in. Then, add some whole oats right to the batter for extra texture.
While not as tall and fluffy as traditional homemade pancakes, these Oatmeal Pancakes have a secret weapon: they are naturally gluten free.
Bypass wheat flour entirely by grinding old-fashioned oats right into the batter (in your blender). For a little extra chew, I like some extra oats added whole to the batter. Just let them sit for 10 minutes or so to soften, and they’ll be the perfect texture by the time you finishing flipping them on your skillet.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Oats: This recipe uses oats instead of all purpose flour. Use rolled oats (flat) or quick oats (instant), but not steel-cut oats.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond milk, oat, or soy. From skim to whole, any fat level will do.
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
Step-by-step instructions
- In the bottom of a blender or in the bowl of a food processor, add 1 ½ cups oats, milk, 3 tbsp melted butter, egg, brown sugar, baking powder, and salt.
- Blend until smooth.
- Add remaining ¼ cup oats and let the batter sit for 10 minutes.
- Heat a griddle or frying pan over medium-high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes).
- Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Recipe tips and variations
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like your flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are individually frozen, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat in the microwave, over medium heat on the stove, or toaster oven from frozen (yes, you can also just pop them in the toaster!).
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Keep them warm: To keep pancakes warm while preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
- Chocolate Pancakes: Part breakfast, part dessert, and loaded with real cocoa powder and chocolate chips in every bite. Try them plain or with whipped cream and chocolate syrup; your sweet tooth is calling you!
- Healthy Pancake Recipe: If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up this whole wheat flour batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunchtime.
- Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or blueberries for the best breakfast ever. Serve with a side of Greek yogurt for an extra protein boost.
- Vegan Pancakes: Substitute a flax egg in this recipe and milk alternative in this oatmeal pancake recipe, or for a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
Frequently Asked Questions
Watch the flapjacks. When small bubbles start to appear around the edges of the top of the pancake and the outside portion starts to appear a little “dryer” than the center, use a spatula to carefully lift up and peek under an edge. These are two telltale signs that your pancake is likely ready to flip.
Add warming spices such as a pinch of cinnamon, or ½ tsp vanilla extract. After mixing and pouring the pancake batter on the griddle, feel free to sprinkle on chocolate chips, blueberries, banana slices, sliced strawberries, cinnamon sugar, toasted coconut, or chopped toasted pecans. This batter acts as a beautiful base for any of the above.
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Oatmeal Pancakes
Equipment
- Electric Griddle (Perfect for when you don't have room on the stovetop)
- Pancake Dispenser (I tested out this one from Norpro and LOVE it!)
Ingredients
- 1 3/4 cups oats divided (see note 1)
- 1 1/4 cups milk (see note 2)
- 3 tablespoons butter melted
- 1 large egg
- 2 tablespoons brown sugar
- 3 1/2 teaspoons baking powder (see note 3)
- 1/2 teaspoon Salt
- butter and maple syrup or fresh fruit and whipped cream, for serving
Instructions
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Notes
- Oats: Use rolled (flat) oats or quick (instant oats), but not steel cut oats.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.