Happy New Year, Friends!

Today I’m celebrating national oatmeal month with this recipe for oatmeal pancakes. This is perfect if you’re looking to make pancakes from scratch but don’t want to use flour or if you’re like me, maybe you forgot you ran out of flour due to all that Holiday baking! Ha.

This recipe uses quick oats which shouldn’t be confused with rolled oats or steel cut oats. Steel cut oats are made by cutting whole oat groats (the inner part of the oat kernel) into smaller pieces, while quick oats, also known as instant oats, are made by rolling and flattening whole oat groats, then cutting them into smaller pieces.

Steel cut oats take longer to cook because they are thicker and have not been as processed as quick oats, but they have a chewier texture and nuttier flavor. Quick oats cook more quickly and have a softer texture. Rolled oats are similar to quick oats but they are bigger and not cut as thin compared to quick oats. For this recipe, I recommend quick oats.

I also used a blender to mix all of the ingredients so that the batter would be smooth and you wouldn’t be left with chunks of oats. You could also try adding powered peanut powder or nuts for additional protein. Enjoy!

Oatmeal Pancakes

  • 0 minutes
  • 10 ingredients
  • 2 steps


  • 2 cups quick oats
  • 3/4 cup 2% milk
  • 1/2 cup Greek Yogurt
  • 2 TB melted unsalted butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 TB honey
  • 1/2 tsp ground cinnamon
  • 1 TB baking powder
  • 1/2 tsp salt


  1. Combine all ingredients and blend using a high powered blender for at least 20-30 seconds until mixture is smooth. Allow the batter to sit for a few minutes before cooking.
  2. Preheat griddle to 300 degrees F. Once griddle is hot and the batter has thickened, cook on griddle for 1-2 minutes on each side or until pancakes are fully cooked.

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