The best Vegan Oatmeal Blender Pancakes are a wholesome, delicious breakfast for any day. They are ready in a flash and disappear just as quickly!
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Oatmeal blender pancakes almost feel too good to be true!
They are essentially my go-to breakfast (a bowl of overnight banana bread oatmeal or steel-cut oatmeal) but in pancake form.
Once you top these delicious oat pancakes with fresh strawberries, sliced bananas, crispy popped quinoa granola, and maple syrup, you have a truly extraordinary breakfast (or snack!)
Whether vegan, gluten-free, or just looking for a fun way to enjoy oats, you will love these oatmeal pancakes!
Looking for more tasty breakfast recipes using oat flour? Check out oat flour waffles and soft pumpkin cookies!
Ingredients
You will need these simple ingredients to make the best oatmeal pancakes without eggs:
- Old Fashioned Rolled Oats or Quick Oats are blended with the other ingredients to structure these pancakes. You could also use homemade oat flour if you already have some made up!
- Unsweetened Plant Milk, of any kind, will do!
- Applesauce adds moisture to these pancakes. Mashed banana, pumpkin puree, or oil also work.
- Maple Syrup adds a bit of sweetness.
- Baking Powder and Baking Soda are the leaveners that make these the fluffiest oat pancakes.
- Vinegar reacts with the leaveners for extra fluff.
- Cinnamon and Salt add to the flavor of the pancakes.
- Oil or Melted Vegan Butter are used while cooking pancakes to prevent sticking.
The recipe card below includes the full list of ingredients + instructions.
How to Make Oatmeal Blender Pancakes
Here's a step-by-step guide to making vegan oatmeal blender pancakes:
- Step 1: Place all ingredients in a blender. Start with the wet ingredients and add the dry ingredients on top.
- Step 2: Blend until a smooth pancake batter forms. Add more plant milk if the batter is too thick.
- Step 3: Pour batter into a heated pan and let cook for about 2 minutes.
- Step 4: Flip and cook the other side for an additional minute.
Repeat steps 3 and 4 until all the batter is used up. If your pan is large enough, cook multiple pancakes at once!
Top Tips for Making Pancakes with Oats
Pouring the Batter - Pour the batter directly from the blender or use a ¼ cup for exact measuring.
Spread the Batter - The oatmeal pancake batter is quite thick, so it's best to smooth it slightly after pouring it onto the pan rather than letting it spread on its own.
Adding Extra Milk - The batter thickens over time due to the absorbent quality of oat flour. Add more vegan milk or water as needed to maintain a pourable consistency.
When to Flip - Oatmeal pancakes cook differently than traditional pancakes. They'll be darker when fully cooked. You'll know it's time to flip once the edges have dried up. Since the batter is quite thick, there little bubbles on top of the pancakes aren't as apparent.
Add-Ins & Toppings
You can cook toppings like chocolate chips or blueberries by sprinkling them onto the pancake right after you’ve poured it into the pan.
Tap these toppings into the batter with a fork so they don’t fall out when you flip the pancake!
If you're making plain pancakes, have fun with toppings after the fact! Here are some favorite combinations:
- Classic = chocolate chips + vegan butter + maple syrup
- Berry Blast = blueberries + strawberries + raspberries + agave nectar
- Banana Crunch = sliced banana + maple vanilla granola + nut butter
- Strawberry Shortcake = strawberries + coconut whipped cream
- Summer Fruit Pancakes = peaches + nectarines + blueberries
Storage
Cool oatmeal blender pancakes to room temperature before storing. Store in an airtight container or resealable bag. Vegan pancakes last a week in the refrigerator or 2 to 3 months in the freezer.
Reheating
To quickly reheat vegan oatmeal blender pancakes, cover them with a damp paper towel and microwave them in 30-second intervals.
To reheat a large batch of pancakes, preheat the oven to 300°F, place them on a baking sheet, and heat for 5 to 10 minutes. For smaller batches, consider using the air fryer.
For a crispy exterior, reheat pancakes in a skillet over low to medium heat with vegan butter. Don't forget to flip for even warming!
Oatmeal Pancake Variations
If you don't have applesauce on hand or are just looking to experiment with flavors, try these variations:
- Banana - Instead of applesauce, use mashed banana. Banana oatmeal pancakes are one of the most popular variations. Top your stack with almond butter for a classic breakfast.
- Pumpkin - Get into the fall mood! Swap the applesauce for pumpkin puree and use pumpkin pie spice instead of cinnamon.
- Sweet Potato - Using sweet potato puree instead of applesauce adds a sweetness to these pancakes reminiscent of sweet potato pie but in breakfast form!
- Oil - If you don't have apple sauce, you can also use oil! Use ¼ of oil and an extra ¼ of milk. Vegetable oil and canola oil both work great.
There are so many ways to customize these pancakes. You can even play around with making different pancake shapes for the holidays and make Easter bunny pancakes!
I'd love to hear if you have any other ideas!
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The Best Vegan Oatmeal Blender Pancakes
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Equipment
- Blender or Food Processor
Ingredients
- 1 cup plant-based milk almond milk, soy milk, etc
- ½ cup applesauce or banana, pumpkin puree
- 1 tablespoon vinegar
- 2 tablespoons maple syrup or any other sweetener
- 2 cups old fashioned rolled oats or quick oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Place all ingredients in a blender. Start with the wet ingredients and add the dry ingredients on top.
- Blend for a couple of minutes until a smooth pancake batter forms. Add more plant milk if the batter is too thick.
- Heat a non-stick skillet or pancake griddle over medium heat and lightly grease it with oil or vegan butter.
- Pour about ¼ cup of pancake batter onto the skillet or griddle.
- Spread out the batter a bit with the measuring cup.
- Cook for about 1 to 2 minutes or until the edges start to dry up.
- Flip the pancake and cook the other side for another minute. This side cooks faster because the top has already started to dry out.
Notes
- For mini pancakes - Use an ⅛ cup or about 2 tablespoons.
- For regular-sized pancakes - Use a full ¼ cup.
- For a big pancake - Use a heaping ⅓ cup or even a ½ cup.
- To quickly reheat vegan oatmeal blender pancakes, cover them with a damp paper towel and microwave them in 30-second intervals.
- To reheat a large batch of pancakes, preheat the oven to 300°F, place them on a baking sheet, and heat for 5 to 10 minutes. For smaller batches, consider using the air fryer.
- For a crispy exterior, reheat pancakes in a skillet over low to medium heat with vegan butter. Don't forget to flip for even warming!
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on March 21, 2020.
Jane says
Delicious & easy recipe! Have made multiple times.
Maggie says
Thanks for the comment Jane! Glad you're enjoying the pancake recipe!
Susi Edgar says
Delicious pancakes! We added blueberries and topped with strawberry-blueberry compote. Husband loved them!!
Maggie says
Thanks for the positive feedback Susi! The strawberry-blueberry compote sounds wonderful.
Tracy says
Am in the process of making them now! The girls are pretty excited. The batter tastes great.
Maggie says
That's so great to hear Tracy! I hope they turned out for you. Have a great weekend!
Reanna says
These were a huge hit with the whole family. Thank you!!!
Jeannie says
I can't tell you how much we love this recipe and it has been a lifesaver. For almost the past 3 months my son makes it daily. He has been very sick and has lost 50 lbs unintentionally and has major food restrictions. This is one of the only recipes he can eat in large volumes without issues and he LOVES pancakes. One question, have you ever tried making things in a sheet cake version? We have a big few days and don't really have time to use the griddle so we thought We'd try the recipe that way. What do you think? And thank you for sharing the recipe easy enough for my 20 something.
Marjory Pilley says
I'm so glad the recipe is helpful! I've never tried it, but I think it will work. Spray the pan first. And please let me know how it works out.
Jeannie n says
We use parchment paper on a cookie sheet. So easy! My son likes the texture too. It's different than on a griddle. He eats these daily. Wish these would work in a waffle maker.
Sarah Pilley says
I am so glad it worked out, that is great to hear! And I think they should work out in the waffle maker too, the recipe is quite similar to our oat flour waffle recipe (the proportions are just slightly different). But you could still do the blender method and replace the applesauce from the waffle recipe with banana. 🙂
Reanna says
I use this recipe ALL the time!
Sarah Pilley says
Hi Reanna! I am so happy to hear that!
Layla says
Great recipe, came out perfectly