Oat Pancakes Recipe

Delicious, sweet, and tender oat pancakes whose batter is made up in seconds. These pancakes are slightly sweet and cook up fast.

They are also great if you need gluten-free pancakes. These will pair well with any topping you like best and are a great start to the morning.

A stack of oat pancakes with maple syrup being poured over the top.

Oat Pancakes

Normally, I would use oat flour to make pancakes. But in my experience, oat flour can sometimes leave pancakes with a texture that can seem “uncooked” to some people. You have to get the ratios just right to avoid that.

So, for this recipe, I chose whole oats, and I was not disappointed. While these seem kinda chunky in batter form, once cooked, they become very soft, tender, and even a bit fluffy.

Gluten-Free Pancakes

If you need these to be gluten-free, make sure you use oats that are labeled as gluten-free. You’ll also want to double-check the rest of your ingredients. But none of the ingredients include wheat or gluten. So, the only concern is cross-contamination. So, double-check each one you use just to be sure.

A stack of oat pancakes with maple syrup being poured over the top.

Banana Oat Pancakes

If you want these to be a bit sweeter and have banana flavor (yum!), replace the apple sauce with mashed banana. It’s delicious!

Healthy Pancakes

What makes these healthy? They are made with all whole-food ingredients and you can totally omit the sweetener if you are trying to cut down. Keep the oil content low in cooking and these stay pretty darn healthy!

Making Pancakes Ahead Of Time

You can make this batter the night before if need be. It’s best to store it in the blender with the blender lid on and just give it a quick spin in the morning before cooking. But if you don’t want to wake up the house, you can just whisk this in a bowl as well to re-mix everything.

A fork pressing into a warm stack of oat pancakes

Can You Freeze Pancakes?

You sure can! I highly recommend putting some parchment between each pancake, however, if you’ll only want a few of them at a time. Foods like pancakes always tend to freeze better with parchment and it makes everything easier to separate or take out to thaw individually.

How To Keep Pancakes Warm

If you need to make a lot of these, double the batch and keep them warm during cooking by warming your oven to 200 F. and placing them on a cookie sheet or oven-safe platter in the oven while you cook the rest.

How Long Will These Last In The Fridge?

These will keep for up to three days in the fridge after being cooked. Keep them in an air-tight container or wrap them well with plastic wrap.

A stack of oat pancakes sits in the background of a fork, holding pancake pieces.

What You’ll Need

Whole oats – These are old-fashioned oats that take longer to cook. I do not recommend quick-cooking or steel-cut oats for this.

Unsweetened almond milk – You can use regular milk as well. But if you use non-dairy milk, unsweetened is best, so these don’t get too sweet.

Unsweetened apple sauce – Again, don’t use sweetened, or these will become way too sweet with the addition of maple syrup.

Eggs – You can use room-temperature or cold eggs for this. But room temperature eggs will give these a better texture overall.

Salt – I used pink Himalayan salt for this, but any find-grind salt will work here.

Granular sweetener – I used xylitol because it works best for my blood sugar, but any granular sweetener will work here. Try Sucanat, coconut sugar, or monk fruit. I do not recommend a liquid sweetener unless it’s a small amount of stevia.

How To Make Oat Pancakes

All ingredients for these oat pancakes sitting in a blender.

Place all ingredients in a blender and blend. The finished batter may look a little chunky from the oats, and that’s okay. They’ll soften when cooked.

The oat blender pancakes batter.

Pour batter into an oiled skillet or pancake maker and cook as you would normally cook pancakes.

The pancakes cooking on the griddle.

Serve topped with your favorite pancake toppings.

A stack of warm, oat pancakes on a white plate on a dark background. Butter and maple syrup top the pancakes.

More Healthy Pancakes

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A stack of oat pancakes on a white plate, topped with a pat of butter and plenty of maple syrup.

Blender Oat Pancakes Recipe

Delicious, tender pancakes made with whole oats in a blender.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15 pancakes (about 4 inches each)
Calories: 59kcal



  • Skillet or pancake maker


  • 1 ½ cups whole oats
  • 1 ½ cups unsweetened almond milk
  • cup unsweetened apple sauce
  • 3 large eggs
  • ¼ tsp. salt
  • 2 tbsp. granular sweetener (optional)


  • Place all ingredients in a blender and blend. The finished batter may look a little chunky from the oats, and that's okay. They'll soften when cooked.
    All ingredients for these blender pancakes sitting in a blender.
  • Pour batter into an oiled skillet or pancake maker and cook as you would normally cook pancakes.
    The blended blender pancakes batter.
  • Serve topped with your favorite pancake toppings.
    Oat pancakes cooking on the griddle.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1pancake (4 inches) | Calories: 59kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 79mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 54IU | Calcium: 40mg | Iron: 1mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel


Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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  1. Can you use protein powder in these?

  2. I used your recipe for oatmeal pancakes. The batter didn’t hold together in fry pan.. I added a bit of boxed pancake mix and it held together great. Your batter added great taste to the little bit of box batterpancake. I will make it again … Thankyou

    1. Fran – Interesting! I’ll make them again tomorrow, but they held together well for me. Did you make any other changes to the recipe?

    2. Fran – I tried it again, making them in a pan instead of the pancake maker this time. I had not problems with it staying together. They are definitely a bit more delicate than a regular pancake, but they held together just fine. My only thought is that perhaps you didn’t blend it long enough. If you try it again, maybe try adding a 1/4 cup oat flour. It’s possible your blender isn’t powerful enough to blend the oats properly. Just a guess.