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Best-Ever Oatmeal Pancakes (Really!)

Hold onto your hats, this is the BEST oatmeal pancakes recipe! They’re easy to whip up with 100% oats, and taste like vanilla cake.

Looking for a breakfast recipe that’s healthy and outrageously delicious? Meet these incredible Oatmeal Pancakes! They’re fluffy, they’re made with 100% oats, and they’re easy to whip up in a blender. Even better: they taste like vanilla cake! Yes, these are the best oatmeal pancakes we’ve had! Many oatmeal pancakes can be very dense or fall apart easily. These work like a charm, and they’re full of fiber and protein. Breakfast just got better.

Ingredients in the best oatmeal pancakes recipe (100% oats!)

Why make oatmeal pancakes with flour when you can make them with all rolled oats? The blender is your best friend here: simply throw all ingredients into the blender and give it a whiz! It breaks down the oats into the texture of flour and makes a completely smooth batter. This trick is something we perfected in our banana bread muffins, and we’ve refined it here with some inspiration from these apple pancakes. Here’s what you’ll need:

Old Fashioned rolled oats: Don’t be tempted to substitute steel cut (here’s why).
Greek yogurt: This is key to getting just the right fluffy texture in an oatmeal pancake recipe. It also helps to hold the pancakes together: and adds protein to boot!
Eggs: Eggs also work as a binder. (You can make pancakes without eggs too, but not here.)
Milk of choice: Use whatever is on hand in your fridge: you can also use almond or oat milk.
Salted butter: Butter is key to the flavor, but you can also sub melted coconut oil.
Brown sugar: A touch of sugar sweetens just enough; use maple syrup if you like
Vanilla extract: You’ll use a lot, but these pancakes deliver big on vanilla cake flavor!
Baking powder & kosher salt

Tip for cooking: use low heat!

Here’s a tip for cooking any pancake recipe, whether it’s oatmeal pancakes or not. Use low to medium low heat. It takes longer than you expect, but it makes for a perfectly cooked pancake. Here’s why:

Low and slow is key! Many home cooks have the heat turned too high when they cook pancakes. It makes them come out burned on the outside and raw on the inside. Low and slow is the way to go!
Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.

Oatmeal pancakes variations: mix-ins and more!

We like this oatmeal pancakes recipe straight up: it tastes like vanilla birthday cake and it’s so, so tasty! But you can add other mix-ins if you’d like. Here are a few ideas:

Blueberry oatmeal pancakes: Use 1 cup fresh or frozen. Don’t add blueberries to the batter! Add them after you pour the circles of batter onto the griddle.
Raspberry oatmeal pancakes: Sounds tasty! Do the same as above.
Chocolate chip oatmeal pancakes: We’re not chocolate for breakfast people, but we know some people are. Add 1/3 cup chocolate chips.

What else would you add to your oatmeal pancakes? Let us know in the comments below!

Toppings for this oatmeal pancakes recipe

Here’s the other fun part: topping your oatmeal pancakes! Once you smell that fragrant vanilla smell, you’re going to want to eat these immediately. Here are a few ideas we have:

Maple syrup & pecans: Keep it simple!
Sprinkles & sweetened Greek yogurt: Only because it tastes like cake! Mix 1 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract to use as a “frosting” style topping. Then add sprinkles!
PB&J: Try with peanut butter and this strawberry jam.
Nut butter: Add a slather of any type of nut butter: almond butter, cashew butter or pecan butter.
Raspberry sauce: Try with raspberry sauce or raspberry syrup.
Blueberry sauce: Top with blueberry sauce or blueberry compote.
Strawberry sauce: Add glistening strawberry sauce.

Vegan variations

We haven’t tried a vegan spin on these oatmeal pancakes. Here are a few options in case you’re looking for a vegan breakfast:

Try these Go-To Vegan Pancakes: a traditional pancake made with flour…and mighty tasty.
Use this recipe and substitute vegan yogurt for the yogurt, oat milk for the milk, and flax eggs for the eggs. Try at your own risk!
Or, head to Gluten Free Banana Pancakes and make them with flax eggs.

Oatmeal nutrition info

These oatmeal pancakes are made with 100% oats, which makes them a healthy and naturally gluten free pancake. All things considered, they’re a healthy breakfast idea that’s in contrast to the typical refined flour and sugar flapjack. Why eat oats in the morning? Here are some of the nutritional benefits of oats (source):

Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
Oats are very filling: they may reduce appetite and help you eat less calories.

This oatmeal pancake recipe is…

Vegetarian and gluten-free. For vegan, go to Vegan Pancakes instead.

Best-Ever Oatmeal Pancakes

(5 votes, average: 5.00 out of 5)

5 from 5 reviews

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 pancakes
Diet: Vegetarian

Print Recipe

Description

Hold onto your hats, this is the BEST oatmeal pancakes recipe! They’re easy to whip up with 100% oats, and taste like vanilla cake.

Ingredients

2 cups Old Fashioned rolled oats
1/2 cup Greek yogurt
2 large eggs
1/2 cup milk of choice
2 tablespoons salted butter, melted
2 tablespoons brown sugar
1 tablespoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon kosher salt

Instructions

Melt the butter. Place all ingredients in a blender and blend on high until a smooth batter forms.
Wait 5 minutes for the batter to thicken.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about 1/3 cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
Add 1 tablespoon milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

Category: Breakfast
Method: Blender
Cuisine: Breakfast

Keywords: Oatmeal pancakes

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Savory Oatmeal

This savory oatmeal recipe is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with an egg and veggies.

Have you tried Savory Oatmeal? If not, it’s high time to start. The American breakfast is built on sugar (pancakes, waffles, even yogurt and granola). But want more savory breakfast ideas? This recipe is the place to start! This makes a pot of chewy toasted oats that are irresistibly tasty. Top the bowl with a fried egg and garlicky sauteed kale, and the yolk makes a creamy sauce that covers everything in goodness. It’s no secret that we’re oatmeal obsessed around here…and eating a veggie-filled healthy breakfast just got easier.

The method for savory oatmeal: toasted and chewy!

This savory oatmeal recipe uses our standard method for oatmeal: toasted and textured! It’s a method we learned a while ago and have been riffing on ever since (see this Vegan Oatmeal). Instead of gooey, creamy and gloppy, you get chewy and toasty oats. Here’s the basic method:

Toast the oats in butter for a few minutes. You’ll do this first before adding the water. It brings great flavor to the grains and floods your kitchen with an incredible smell.
Add the water (less than typical oatmeal). Less liquid makes for chewier oats.
Turn off the heat and allow to stand. Nope, no need to stir with this method! This solidifies the chewy texture — and gives you time to prep the toppings.

Best savory oatmeal toppings

You can simply make a pot of oatmeal and stop there. In fact, the way I eat my savory oatmeal on the daily? Oatmeal and peanut butter. (That’s it: no added sugar!) But for this savory oatmeal, we wanted to make it a colorful, beautiful bowl with a few veggies. Here’s the toppings we liked best, and a few other topping ideas:

Fried egg: The egg is required in our minds! It makes a lovely sauce to cover the bowl, and adds protein. But want to make vegan savory oatmeal? Skip it and see below for more details.
Sauteed greens: Saute greens with garlic and you’ve got an incredible savory topping! Our favorite is Tuscan kale: but you can use spinach, chard or even Collard greens (but cook them a little longer than specified until tender).
Tomatoes: Mix them with a hint of balsamic vinegar to make them pop!
Green onion: Green onion adds a lovely delicate onion flavor as a garnish, but it’s optional.
Parmesan cheese: Another optional topping: but a few spinkles of shredded cheese takes it over the top.

More topping ideas!

Savory oatmeal is a place where you can use your creativity and utilize whatever you have on hand in your fridge and pantry! Here are some ideas that come to mind:

Carrots: shredded raw or sauteed
Onions: sauteed with the greens or pickled
Bell peppers: bell peppers are loaded with vitamin C; try them sauteed plain or with onions
Salsa: spicy salsa would be a great addition…or taco sauce
Nuts: Add a crunch with chopped walnuts or pecans
Cheese of any kind: try topping with feta or Cotija cheese crumbles

How to fry an egg for savory oatmeal

One skill you’ll need for this savory oatmeal: how to fry an egg perfectly! It’s not hard, but requires a bit of finesse. We like them best over easy here, so the yolk spills out and makes a savory sauce. But you can cook the yolk too if you prefer! Here’s what to know:

Use medium low heat. It’s easy to over cook, so watch the heat! Butter has the best flavor; but you can sub olive oil if desired. Heat the butter over medium low heat. Then add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper.
Cook for 2 to 3 minutes, until the whites are firm but the yolk is runny. Don’t flip them!
Or cook longer for a harder yolk. If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively.

This recipe serves 2 large or 4 small

One note on serving sizes! This savory oatmeal recipe makes 4 cups of cooked oatmeal. Depending on what you’re looking for, this can be either 2 large or 4 small servings.

1 cup cooked oatmeal is the standard serving size, but you may want a more filling breakfast. Typically we like a little more than 1 cup. But this recipe has toppings so it’s pretty filling.
For 4, just cook 4 eggs! Then divide the veg between the servings.

Vegan variation

Are you looking for vegan savory oatmeal instead? The egg is not required. Here are some ideas for adding plant-based protein to savory oatmeal:

Beans or chickpeas: Add a serving of easy black beans, canned chickpeas, or white beans. Or try refried beans!
Nuts: Go big on walnuts, pecans, or almonds.
Tempeh bacon: Top it with crumbles of tempeh bacon.

More savory breakfast ideas

Need more savory breakfast ideas? We’ve got your back. Here are a few ideas we love:

Scramble: This Breakfast Vegetable Scramble is full of bright, colorful veggies! Or try a vegan Easy Tofu Scramble.
Tacos: Try these Amazing Egg Tacos…they truly are amazing (and fast).
Breakfast Sandwich: This 5 Minute Pesto Breakfast Sandwich is quick and delicious.

This savory oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, see the section above.