I’m not kidding when I say that these Oatmeal Blender Pancakes are almost identical in prep time to using some boxed mix. They are ridiculously easy to mix together. It sort of feels like cheating, but that’s sometimes the case with really good recipes. 

If you have kids who you are trying to keep busy while you work on breakfast, I recommend letting them pulse the blender once you get all the ingredients in the blender. My kids love pulsing a blender and watching it mix and then they get rewarded with pancakes! What’s not to love?!

Read on and learn how to make these wonderful oatmeal pancakes! Your family will love them!

Ingredients I use in my blender pancakes

The fun thing about this recipe is that the first ingredient, rolled oats, is most of the volume of the recipe. Pulsing oats in a blender results in basically a homemade oat flour that has more nutritional value than store-bought flour. 

Rolled Oats - Oatmeal Blender Pancakes
Start with the oats!

To that I do like to add a little all-purpose flour, along with some milk, eggs, vanilla extract, peanut butter, brown sugar, and baking powder for a leavening ingredient. 

Many of those ingredients could be substituted if you were so included. You could substitute any nut butter like almond butter for the peanut butter, you could substitute dairy-free milk like almond milk or oat milk for the whole milk, and you could substitute honey or maple syrup for the brown sugar if you wanted a natural sweetener. 

The secret to making these blender pancakes

The secret to making these pancakes a little extra special is to start the blending process with mostly rolled oats. They pulse up into a light oat flour that has a bit more flavor and texture than your standard flour. Once your oats are blended into a coarse flour, you can start adding your other ingredients and finish blending it up into a pancake batter. 

Oat flour for pancake batter.
Pulsed a few times!

How to Make Pancake Batter in a blender

Start these guys with just rolled oats in a blender. Easy right?

Pulse those a few times until they turn into a coarse flour or meal. If you add the other ingredients before you do this, the oats won’t blend completely into a flour.

Add-ins - Blender Pancakes
Good add-ins!

Now you can add your other stuff though! I like to add my dry stuff first and pulse a few times to mix it together well.

Then you can add the milk and egg and blend like crazy until the batter comes together!

Batter done - Oatmeal Blender Pancakes
Batter done!

Hot tip: While you are blending, there might be a few dry spots around the edges of the blender where the batter isn’t mixing well. Use a spoon to stir those dry spots into the batter.

This batter should be easily pourable. If it seems too thick, add more milk by the tablespoon to thin it out. If the pancake batter seems too runny, then add an extra handful of oats or more all-purpose flour by the tablespoon to thicken it up.

Cooking the Oatmeal Pancakes

I like to cook these pancakes in butter over medium heat on a griddle or in a pan or skillet. As far as size goes, I shoot for about 1/3 cup of batter per pancake which works out to a medium-sized pancake. You should get about 8 out of the recipe.

Griddle - How to Make Blender Pancakes
On the griddle!

Cook the pancakes for 2-3 minutes per side. When the edges are firming up and some bubbles are forming, it’s time to flip!

Serve these oatmeal blender pancakes with any and all toppings you would like. I kept it simple though with just butter and syrup!

Blend it up and eat it up!

Alternative ideas for these pancakes

If you want to try some other options for these oatmeal blender pancakes, here are a few ideas!

  • Add a banana to the battter. It will blend up nicely and banana oat pancakes are delicious!
  • Once your pancake mix is done, add some chocolate chips to the batter. You could blend them in if you wanted more of a chocolate pancake, but I like the full chocolate chips in my finished pancakes.
  • Add blueberries. Fresh blueberries are always on my list when making pancakes!
  • Add some Greek yogurt to the batter to give the pancakes a tangy flavor (like my Greek Yogurt pancakes)
  • Add some extra spices to the batter like cinnamon, ground nutmeg, or even pumpkin pie spice! Start with 1/4 teaspoon. Don’t overdo it on the spices.
Oatmeal Blender Pancakes

What to serve with these pancakes

I don’t have have a huge sweet tooth so I always thing of pancakes as a side to breakfast. I would always serve these along some savory options like maybe this Sriracha Candied Bacon or these perfect cheesy eggs!

Oatmeal Blender Pancakes

Oatmeal Blender Pancakes

3.90 from 19 votes
Author: Nick Evans
Servings: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These quick blender pancakes are as fast as any mix on the market! Plus, they are mostly rolled oats! Yum! Kids love these pancakes and can help blend them up!



  • cups rolled oats
  • ½ cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 2 tablespoons creamy peanut butter, optional
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • Butter, for cooking and serving
  • Syrup for serving


  • Preheat a griddle or large skillet to medium low heat.
  • In a blender, add the oats and flour and pulse until the oats are in a coarse meal.
  • Add other ingredients and blend until the batter is smooth. Use a spoon to stir around the edges if there are any dry spots in the blender where the batter isn’t mixing. The batter should be pourable. If it seems too thick, add more milk by the tablespoon until it thins out.
  • Cook pancakes on a griddle with a little butter for 2-3 minutes per side. Flip the pancakes when they firm up around the edges and start to bubble.
  • Serve pancakes topped with butter and drizzled with maple syrup.
  • These pancakes actually keep really well in the fridge for a few days. Reheat them in a low-heat skillet for a quick breakfast!



Serving: 2Pancakes | Calories: 364kcal | Carbohydrates: 54g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 359mg | Fiber: 6g | Sugar: 7g | Vitamin A: 159IU | Vitamin C: 0.01mg | Calcium: 178mg | Iron: 3mg
Course: Breakfast & Brunch, Main Dishes
Cuisine: American

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Here are a few other great pancake recipes!