Raspberry Oatmeal Pancakes Recipe| Healthy. Delicious. (2024)

Vegetarian

These Homestyle Oatmeal Pancakes are delicate and fluffy with delightfully crisp, buttery edges. Top them with your favorite berries, a smattering of nuts, and a touch of honey for a hearty and delicious breakfast that’s as easy to make a it is to eat.

What you’ll love about this recipe:

• Easy blender recipe. Mix the pancake batter up right in your blender in just a few seconds! It turns the rolled oats into oat flour for a great texture!
• Freeze for later. Perfect for breakfast on the go!
• Easily Personalizable. Tailor this recipe to your taste. Substitute raspberries for strawberries, apples, or peaches — or go classic with just butter and maple syrup. These oatmeal pancakes are the perfect blank canvas for your culinary creations!

Rise and Shine with Raspberry Oatmeal Pancakes

I first posted this recipe for blender oatmeal pancakes way back in 2014 for a Brunch Week event, and they quickly became one of my favorite breakfast options. They’re super simple to make and, even better, they freeze beautifully so you can make them ahead of time and pop one into the microwave at a moment’s notice.

The batter is enriched with buttermilk, fragrant vanilla, and just enough brown sugar to complement the earthy flavor of rolled oats. I personally prefer these oatmeal pancakes to tradition pancakes because they have a more complex flavor, but they’re kid-friendly, too.

Topped with crunchy hazelnuts, fresh raspberries, and a drizzle of maple syrup or honey, these healthy pancakes are sure to start your day on a comforting note and you’ll feel good knowing they contain whole grains.

Ingredients You’ll Need

Rolled Oats. Compared to other grains, oats are high in protein. They also have fiber to keep you full and oxidants thathelp support heart health. Plus they have a delicious nutty flavor that makes these pancakes so good!

All Purpose Flour or White Whole Wheat Flour. Oats are dense, so I add some flour to make the pancakes light and fluffy.

Buttermilk. This adds a slightly tangy flavor that helps brighten up the flavor of the oats.

Eggs. To help bind the batter together. Eggs also help the pancakes rise!

Vanilla Extract. For deliciousness.

Brown Sugar. Just a touch to add some sweetness. Subtly sweetening the pancake themselves means you can use less syrup on top!

Baking Powder. To help make them fluffy!

Kosher Salt. For balance.

Butter. Both for the pan and in the batter to add flavor and help those lacy edges get nice and crispy.

Swaps and Substitutions

To make these oatmeal pancakes without buttermilk, swap in plain Greek yogurt. Depending on the brand you use and how thick it is, you might need to add a Tablespoon or two of almond milk or your favorite milk or non-dairy milk to thin the batter out. I find this is especially necessary when I use fa*ge yogurt, but isn’t needed when I use Chobani or Stoneyfield.

No brown sugar? You can use maple syrup, honey, or your favorite sweetener instead.

Try using flax egg — for this recipe, you’ll need 2 Tablespoons flaxseed meal + 5 Tablespoons water in place of the eggs.

Pro tips for the best homemade pancakes from scratch

• Let the batter rest. Oats have the abilityto absorba lot of liquid, and giving them ample time to do that helps make them more tender so you’ll get the perfect fluffy texture (no gritty whole grain texture here!)
• Control the heat: No one likes a pancakes that’s golden brown outside by goopy and undercooked inside. For even cooking, I usually make my first few on medium heat, than once the pan is hot, i cook the rest on low. This way they cook evenly without over browning.
• Ready to flip? It can be super tempting to flip your pancakes too soon. They’re ready when the top looks fully dry and small bubbles have formed.



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