Fluffy Blender Oat Pancakes for Two: Small-Batch Breakfast
These oat pancakes for two turn 90 g of old-fashioned rolled oats, plain Greek yoghurt, and one large egg into six tender, golden-brown pancakes in 20 minutes. You blitz the oats into coarse flour in your blender before adding the wet ingredients so the batter comes together in one jug. Leave the batter to rest for 5 minutes before cooking so the ground oats absorb the liquid and the baking powder activates, giving you thick, fluffy centres instead of flat, gritty rounds.
Fluffy Blender Oat Pancakes for Two: Small-Batch Breakfast
Recipe cardIngredients
Watch how it's made
Instructions
-
Warm the holding tray
Preheat your oven to 95°C (200°F) and set a clean baking tray on the middle rack if you want to serve all six pancakes hot together. Keeping the tray warm stops the first batch from cooling down while you cook the second.
-
Grind the rolled oats
Tip the 90 g old-fashioned rolled oats into a high-speed blender and blitz on high for 20 to 30 seconds until they resemble coarse flour. Grinding the dry oats first breaks down tough flakes so your pancakes bake up tender rather than chewy.
-
Blend the pancake batter
Add the large egg, 60 ml milk, 80 g plain Greek yoghurt, 1 tablespoon pure maple syrup, 1/2 teaspoon pure vanilla bean paste, 1 teaspoon baking powder, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt to the blender. Blend on medium-high speed for 20 seconds until smooth, stopping halfway to scrape down the jug with a rubber spatula so no dry oat flour stays stuck to the sides.
-
Rest the batter
Leave the batter undisturbed inside the blender jug for 5 minutes. This short rest gives the ground oats time to absorb the milk and yoghurt while the baking powder begins activating, thickening the batter for a light rise.
-
Heat and grease the pan
Set a 25 cm to 30 cm non-stick frying pan over medium-low heat and brush it lightly with half of the unsalted butter or neutral vegetable oil. Let the pan heat for 2 minutes until the fat shimmers so the batter sets cleanly without sticking.
-
Pour and cook first side
Pour 45 ml (about 3 tablespoons) of batter per pancake into the pan, leaving at least 4 cm between each round so they spread to 9 cm without touching. Cook three pancakes for 2 to 3 minutes until small bubbles dot the top, the edges look dry and set, and the undersides turn deep golden brown.
-
Flip and finish cooking
Slide a wide spatula beneath each pancake, flip gently, and cook for 1 to 2 minutes until the second side is golden brown and the centre springs back lightly when pressed. Transfer the finished pancakes to the warm baking tray in the oven.
-
Cook remaining batter and serve
Brush the pan with the remaining butter or oil and cook the rest of the batter in the same way to make six pancakes in total. Divide the warm pancakes into two stacks of three on warmed plates and serve straight away.
Oat flour browns faster than white wheat flour, so the most common mistake is cooking over too high a heat. If the undersides darken before small bubbles appear on top, lower the flame immediately so the centres cook through without scorching.
Getting the texture right
Use old-fashioned rolled oats or quick oats rather than steel-cut oats or instant packets, because steel-cut grains stay gritty even after blending. Blend only 60 g of the oats and stir in the remaining 30 g whole before the 5-minute rest if you want a heartier bite.
Sweet or savoury
Keep the stack sweet by spooning warm pure maple syrup, sliced strawberries or blueberries, and extra plain Greek yoghurt over the top. For a sweet-and-savoury plate, serve the pancakes beside crispy halal beef rashers or turkey rashers and warm spiced unsweetened applesauce.
Making it ahead
You can keep all six pancakes warm together by holding the first batch on a clean baking tray in a 95°C (200°F) oven while you cook the second. Do not mix the batter hours ahead, as the baking powder loses its lift once wet.
Storing and reheating
Cool leftover pancakes completely within 2 hours, cover them tightly, and refrigerate for up to 3 days. For longer storage, freeze them on a tray for 1 hour before sealing in a bag with parchment between layers for up to 2 months, then reheat in a toaster or dry pan.
Nutrition per serving
- Calories
- 325
- Protein
- 13.8 g
- Carbs
- 41.2 g
- Fat
- 11.4 g
- Fiber
- 4.8 g
- Sugar
- 9.1 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
How to make pancakes for 2 people?
Scale the batter down to 90 g old-fashioned rolled oats, 1 large egg, 60 ml milk, and 80 g plain Greek yoghurt. This exact ratio yields six 9 cm pancakes, giving each person a warm stack of three without leftover batter.
Are oat pancakes healthier than regular pancakes?
Yes, whole-grain oat pancakes provide roughly double the dietary fibre of refined white flour pancakes, alongside extra protein from the Greek yoghurt and egg. This combination slows digestion and supplies steady energy without heavy refined starches.
What are the ingredients for 3 ingredient pancakes with oats?
Blend 90 g rolled oats, 1 large ripe spotted banana (about 110 g), and 2 large eggs until smooth, adding 1/2 teaspoon baking powder if you want extra lift. The ripe banana replaces the yoghurt, milk, and maple syrup for natural sweetness.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
