These gluten-free oatmeal pancakes combine everything I love about pancakes and oatmeal into one delicious breakfast treat. Instead of flour, I use rolled oats as the base, which means they’re packed with fiber and protein to keep you fuller longer! Serve these pancakes with all your favorite toppings, like fresh fruit, syrup, or nut butter, for a satisfying and nutritious gluten-free breakfast.

Homemade Oatmeal Pancakes

If you’re looking for a healthier gluten-free pancake recipe packed with protein, you’ve come to the right place! My recipe for oatmeal pancakes uses gluten-free rolled oats as the base, along with Greek yogurt and eggs, making them an excellent source of fiber and protein. These hearty pancakes will leave your stomach satisfied and full until lunch!

You can see just how easy they are to make in the detailed recipe step-by-step photos.

Ingredients

• Gluten-Free Old Fashioned Oats: Adds a delicious, hearty texture without using flour. Make sure your oats are certified gluten-free (not all oats are!) Don’t use steel-cut oats, as they’re too hard and won’t blend smoothly into the batter.
• Greek Yogurt: Keeps the pancakes tender and moist.   
• Granulated Sugar: Adds a little sweetness to the batter.
• Eggs: Binding ingredient to hold the batter together, plus they help create a fluffy texture. 
• Baking Powder: Helps the pancakes cook up nice and fluffy. 
• Ground Cinnamon: Adds a hint of warming spice flavor.  
• Whole Milk: If the batter is too thick, your pancakes might not cook through. Adding milk helps to thin out the batter and adds moisture.
• Vanilla Extract: To enhance the flavor.

Tips and Suggestions

• Preheat your frying pan or griddle before adding the batter.
• Lightly spray the frying pan with more non-stick cooking spray between batches so they don’t stick to the frying pan. 
• The batter will thicken as it sits. If it gets too thick, I recommend gently stirring in an additional tablespoon of milk. 
• Not sure if they’re cooked all the way through? Gently push down in the middle of the cooked pancake. If they bounce back up, they’re fully cooked.
• Make this recipe dairy-free by using plant-based Greek yogurt and milk. 
• Substitute the granulated sugar in this recipe with 3 tablespoons of either maple syrup or honey. 
• You can prepare the batter the night before it’s needed and store it in a sealed food-safe container overnight. Gently stir the batter before use.

Can I Add Mix-Ins to the Batter?

Yes, a mix-in, like chocolate chips or raisins (think gluten-free oatmeal cookies!), would work well. Stir these in after you’ve finished blending the batter. I’d avoid fresh berry mix-ins as they can add too much moisture to the pancakes and may affect the rise. Instead, fresh berries are better used as toppings!

Why Aren’t My Pancakes Fluffy?

There could be a few reasons for dense, flat pancakes, such as:

• Expired baking powder: Always check the expiration date on the box before you use it. Baking powder is typically good for 6 months after you’ve opened the box.
• Overmixing the batter: Yes, this batter is mixed fast in the blender, but you don’t want to overdo it! Blend the mixture until there are no large oat pieces in the batter.
• Measuring the ingredients incorrectly: It’s always more accurate to use a food scale for ingredients so you don’t pack too much into your measuring cup.  

Serving Suggestions

Oatmeal pancakes go great with a variety of toppings like syrup, fresh berries, whipped cream and powdered sugar. As a side dish, try some added protein like breakfast sausages or bacon.

Storage and Reheating Instructions

More Gluten-Free Pancake Recipes to Try!

• Almond Flour Pancakes
• Gluten-Free Banana Pancakes
• Banana Oatmeal Pancakes
• Coconut Flour Pancakes
• Gluten-Free Pumpkin Pancakes

How to Make Oatmeal Pancakes Step-by-Step

Add 2 cups gluten-free rolled oats, ¾ cup Greek yogurt, ⅓ cup granulated sugar, 2 large eggs, 1 tablespoon baking powder, 2 teaspoons cinnamon, ⅓ cup whole milk, and 2 teaspoons vanilla extract to a high-powered blender.

Blend until smooth.

Spray a non-stick skillet with non-stick cooking spray and place over low heat. Pour ¼ cup of batter onto the skillet and allow the pancake to cook for 4-5 minutes or until bubbles form on top.

Flip and allow to cook for another 3 minutes.

Repeat with remaining batter. Serve warm with fresh fruit and maple syrup.