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A stack of oatmeal pancakes topped with whipped cream and raspberries on a plate.
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Oatmeal Pancakes

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings (2 pancakes each)
Calories 324kcal
Author Meggan Hill

Equipment

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
US Customary - Metric

Instructions

  • In the bottom of a blender, add 1 1/2 cups oats, milk, melted butter, egg, brown sugar, baking powder, and salt. Blend until smooth. Add remaining 1/1 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 1/4 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

  1. Oats: Use rolled (flat) oats or quick (instant oats), but not steel cut oats.
  2. Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
  3. 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.
  4. 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.
  5. 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.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 (4-inch) pancakes | Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 812mg | Potassium: 168mg | Fiber: 1g | Sugar: 7g | Vitamin A: 567IU | Calcium: 309mg | Iron: 3mg