Oatmeal Blender Pancakes
These oatmeal blender pancakes have become my go-to breakfast when I want something filling but don’t have the patience for traditional pancakes. Just dump oats, milk, an egg, and a few other basics in the blender and you’re ready to cook. The oats give them a nutty, wholesome flavor that’s more interesting than plain flour pancakes, plus they keep me full until lunch.
I especially like making these on busy weekday mornings since the batter comes together in about 2 minutes. The texture is a bit more dense than regular pancakes, but in a good way – they hold up well under maple syrup without getting soggy. Make extra and refrigerate them for quick reheating later in the week.
What you need for Oatmeal Blender Pancakes
2 cups old-fashioned rolled oats
1½ cups milk
2 large eggs
2 tablespoons maple syrup or honey
2 tablespoons melted butter
1½ teaspoons vanilla extract
1½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Cooking spray or butter for griddle
How to make Oatmeal Blender Pancakes
1. Start by adding the rolled oats to your blender and pulse for about 30 seconds until they become a fine flour – you’ll know it’s ready when you don’t see any whole oat flakes anymore. This extra step gives you smoother pancakes without any chewy bits.
2. Add all your wet ingredients to the blender: milk, eggs, maple syrup, melted butter (make sure it’s not too hot or it’ll cook the eggs), and vanilla. Then add your baking powder, cinnamon, and salt.
3. Blend everything together for about 45-60 seconds until the batter is completely smooth. You might need to stop and scrape down the sides once. The batter should be fairly thin and pourable – about the consistency of heavy cream. Let it rest for 5 minutes while your pan heats up (this lets the oats absorb some liquid and the baking powder start working).
4. Heat a large non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface – they should dance and evaporate within a few seconds. Lightly coat with cooking spray or butter, wiping off any excess with a paper towel.
5. Pour about 1/4 cup of batter for each pancake. You’ll know it’s time to flip when bubbles form across the surface and the edges start to look dry and set – this usually takes about 2-3 minutes. The underside should be golden brown.
6. Flip and cook the other side for about 1-2 minutes until golden brown. The second side always cooks faster than the first, so keep an eye on it. The pancake should feel springy when you lightly press the center.
7. If you’re making multiple batches, give the batter a quick stir before pouring each round – it tends to thicken as it sits. You can thin it out with a splash of milk if needed.
Serve them up hot – they’re at their best when they’re fresh off the griddle!
RECIPE NOTES & TIPS
• Blender power matters – if yours isn’t strong, grind oats first, then add wet stuff
• Room temp eggs and milk blend better than cold
• Don’t skip the 5-min rest – makes fluffier pancakes
• First pancake usually flops – that’s normal, it seasons the pan
• Too thick? Add milk 1 tablespoon at a time
• Too thin? Add 2-3 tablespoons more oats and blend again
SERVING SUGGESTIONS
• Drinks: Coffee, milk, or fresh OJ
• Hot chocolate for kids
• Mimosas for weekend brunch
• Consider setting up a toppings bar:
– Fresh berries
– Sliced bananas
– Chopped nuts
– Maple syrup (warm it slightly)
– Whipped cream
– Peanut butter
DIFFERENT OCCASIONS
• Weekday: Make batter night before, store in fridge
• Weekend brunch: Double batch, keep warm in 200°F oven
• Meal prep: Cook extras for grab-and-go breakfasts
• Kids’ sleepover: Mini versions are perfect finger food
• Holiday morning: Add festive toppings like cranberries/pecans
STORAGE & LEFTOVERS
• Batter: Keeps 24 hours in fridge, stir well before using
• Cooked pancakes:
– Fridge: 3-4 days in airtight container
– Freezer: Up to 2 months (layer with wax paper)
• Reheat:
– Microwave: 20-30 seconds
– Toaster: Quick blast on low
– Avoid reheating more than once
