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Fluffy Blender Oatmeal Pancakes (No Banana)

A close-up of a stack of three golden brown oatmeal pancakes served on a white plate.
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You can make truly light and tender oatmeal pancakes using a blender. This easy recipe uses whole oats to create fluffy, high-fiber breakfast stacks perfect for busy mornings.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 2 large eggs
  • 1 tablespoon unsalted butter, plus more for the griddle
  • 1 tablespoon granulated sugar
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Place the rolled oats into a blender. Blend until the oats reach a fine, flour-like consistency.
  2. Add the milk, eggs, melted butter, sugar, all-purpose flour, baking powder, salt, and cinnamon (if using) to the blender.
  3. Blend the mixture until it is smooth and fully combined. Do not overmix once combined.
  4. Heat a lightly buttered griddle or large non-stick skillet over medium heat. You want the surface hot enough that a drop of water sizzles immediately.
  5. Pour the batter onto the hot griddle to form pancakes of your desired size.
  6. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  7. Serve your fluffy oatmeal pancakes immediately with your favorite toppings.

Notes

  • For a gluten-free option, substitute certified gluten-free rolled oats.
  • If you prefer thinner pancakes, add 1 to 2 tablespoons more milk to the batter.
  • You can make this batter ahead of time and store it in the refrigerator for up to 24 hours. Stir well before using.

Nutrition

Find it online: https://yumdrizzle.com/oatmeal-pancakes-recipe-easy-breakfast-stacks/