Yield: 14 4" pancakes

Leftover Oatmeal Blender Pancakes

White plate with stack of 4 leftover oatmeal blender pancakes topped with butter and syrup, basket of blueberries and jar of syrup in background.

These Leftover Oatmeal Blender Pancakes are a great way to use up leftover oatmeal and add fiber to your morning pancakes! They freeze fabulously, so go ahead and make up a large batch and freeze the extras for a super-easy, super-fast future breakfast option!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 egg
  • 1 cup milk*
  • 1 tablespoon real maple syrup**
  • 2 tablespoons avocado, coconut (melted) or canola oil
  • 1 cup leftover prepared steel cut oatmeal
  • 1 cup flour (all-purpose or wheat)
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Preheat skillet, griddle or griddle pan over medium to medium-high heat.  ( I use a large stand-alone griddle set at 350F.)
  2. Place all ingredients in high-powered blender in the order listed. 
  3. Pulse on high, or blend on batter setting (if your blender has one), until mixture is combined and smooth.  (You may need to scrape the corners a little.)  If your batter is a little thick, you can add another tablespoon or two of milk until you reach your desired consistency.
  4. Pour batter into skillet or onto griddle, about 1/4 cup per pancake.  This will make pancakes that are approximately 4 inches in diameter.
  5. Cook pancakes until they are bubbly and the sides are firm.  Turn and cook on other side until golden brown.
  6. Serve with butter and additional syrup, or top with fruit spread.

To freeze:

  1. Lay pancakes in a single layer on a large sheet pan and freeze for 2-4 hours (or overnight) before later placing in ziptop freezer bag(s).  This helps keep them from sticking to each other and makes it easier to pull just a couple out of the bag when needed while leaving the rest in the freezer.

To reheat:

  1. Remove frozen pancakes from freezer bag.  Place on microwave-safe plate, and heat in microwave for 45-60 seconds for 3 pancakes.  Or toss them in your toaster for a fun toasty treat!


* You can use just about any dairy-free milk substitute here.  I generally use unsweetened coconut milk, but you could also use vanilla almond milk as the flavors will blend well with the maple.

** You can use 1 tablespoon sugar instead of the maple syrup, if you are not restricting refined sugars.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 315mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 5g

Nutrition information provided as an estimate only.

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