How to Make Oatmeal Protein Pancakes (Blender Recipe)

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Name: Oatmeal Protein Blender Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup rolled oats; ¼ cup oat milk; 1 egg; 1 tablespoon cream cheese or sour cream (see note); ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; 2 tablespoons maple syrup; 1 tablespooon almond butter (optional (adds an extra nutty flavor)); ½ scoop your favorite protein powder; ½ teaspoon cinnamon; ½ teaspoon vanilla extract; neutral oil or butter (for cooking); maple syrup, cool whip, or compote (for serving)

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These OATMEAL PROTEIN BLENDER PANCAKES are packed with protein and wholesome oats, making them a go-to for a healthy, satisfying breakfast. Originally inspired by our low-carb diet days, they’ve become a family favorite for mornings when we want something quick, delicious, and nutritious.

When my wife and I were following a low-carb diet a few years ago, we often craved comforting breakfasts that wouldn’t derail our goals. Pancakes, of course, seemed like an indulgence we couldn’t justify—until we decided to experiment with healthier alternatives. That’s how this oatmeal protein blender pancake recipe was born. It struck the perfect balance between satisfying our pancake cravings and sticking to our plan, and over time, it’s become a staple in our kitchen.

What makes this recipe special is how simple and versatile it is. Everything comes together in a blender, which means minimal cleanup—always a win in my book. The rolled oats and protein powder give these pancakes a heartiness that keeps you full all morning, while the hint of cinnamon and vanilla makes them taste like a treat. Whether we’re pairing them with fresh fruit, maple syrup, or a dollop of whipped cream, they never fail to hit the spot.

Even though the low-carb diet days are behind us, this recipe remains a favorite for busy mornings or leisurely weekend brunches. It’s a healthier twist on a classic breakfast, packed with protein and flavor without sacrificing any of the fluffiness you expect from a good pancake. Plus, the addition of almond butter or cream cheese brings just the right amount of richness to every bite.

If you’re looking for a breakfast that feels indulgent but fuels your day, these blender pancakes are the answer. They’re easy to whip up, endlessly customizable, and guaranteed to become a staple in your home too!

What do I need to make this recipe?

OATS: The base of the recipe, rolled oats bring fiber and a nutty flavor. Pulse into a fine flour if you prefer a smoother texture.
PROTEIN POWDER: Boosts nutritional value and adds structure to the pancakes. Vanilla works best, but unflavored or chocolate can add a fun twist.

CREAM CHEESE OR SOUR CREAM: The secret to moist, tender pancakes. Sour cream adds richness, while cream cheese gives a velvety texture.
OAT MILK: A creamy, dairy-free option that pairs perfectly with the oats. Substitute with almond milk, cow’s milk, or even water if needed.
EGG: Essential for binding and fluffing the batter while adding extra protein.
ALMOND BUTTER (OPTIONAL): Adds a nutty richness and healthy fats. Perfect for those skipping syrup but still wanting flavor-packed pancakes.
MAPLE SYRUP: Lightly sweetens the batter without overpowering it. Substitute with honey or your preferred sweetener.
CINNAMON AND VANILLA EXTRACT: Bring warmth and a cozy, sweet aroma to every bite.
BAKING POWDER AND BAKING SODA: Ensure the pancakes are light and fluffy. Fresh leavening agents are key for the best results.

How do I make these pancakes?

1. PREPARE THE DRY INGREDIENTS

Start by adding the rolled oats, baking powder, baking soda, protein powder, and cinnamon to your blender. Pulse the ingredients a few times to ensure they’re evenly mixed. This quick step helps to break the oats down slightly and incorporates the dry ingredients for a consistent batter. If you prefer a smoother texture for your pancakes, blend the oats a little longer until they resemble a coarse flour.

2. ADD THE WET INGREDIENTS

Once the dry ingredients are combined, add the oat milk, egg, cream cheese (or sour cream), maple syrup, almond butter, and vanilla extract to the blender. Blend on medium speed for 30-60 seconds, just until the mixture is smooth and combined. Be mindful not to over-blend, as this can result in tough pancakes. It’s perfectly fine if you still see small flecks of oats in the batter—they’ll soften beautifully during cooking.

3. LET THE BATTER REST

After blending, let the batter sit for 5-10 minutes. This step is crucial as it allows the oats to absorb some of the liquid, thickening the batter slightly and ensuring the pancakes hold their shape while cooking. Use this time to heat your skillet and prep your cooking area.

4. HEAT YOUR PAN

Add a tablespoon of neutral oil or butter to a non-stick skillet and place it over medium heat. Allow the oil to heat fully before adding the batter. A properly heated pan prevents sticking and ensures even browning. To test, sprinkle a drop of water on the skillet—it should sizzle immediately if the pan is ready.

5. COOK THE PANCAKES

Using a 1/4-cup measuring cup, scoop the batter and pour it into the center of the skillet. Spread it slightly if needed to form an even circle. Cook the pancake for 1 1/2 minutes, or until the edges start to set and bubbles form on the surface. Flip the pancake gently using a spatula and cook for another minute on the other side until golden brown. Adjust the heat as necessary to avoid over-browning.

6. REPEAT AND SERVE

Continue cooking the remaining batter in the same manner, adding more oil or butter to the skillet as needed. Stack the pancakes on a plate and serve them warm. Top with maple syrup, a dollop of whipped cream, fresh fruit, or any other toppings you love. These pancakes are versatile, so feel free to customize them to suit your cravings!