Blender Oatmeal Pancakes
This oatmeal pancake recipe is EASY to make in the blender! These healthy pancakes are perfect for busy mornings. Whole grain and gluten-free!
Updated by Kathryne Taylor on August 30, 2024
How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.
Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.
More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!
Oatmeal Pancake Ingredients
Old-fashioned oats or quick-cooking oats
Either one will do! We’ll throw the oats into a blender with the remaining ingredients, essentially turning them into oat flour along the way.
Water
Yep, plain old water. It lets the natural oat flavor shine through. You could use your milk of choice instead, if you’d like. Regular dairy milk works fine. I’ve realized over the years that non-dairy milks can contribute unnecessary preservatives or thickeners, which can negatively impact flavor—especially when heated.
Ripe banana (preferably spotty brown)
The riper, the better. My batches made with very ripe bananas turned out best—the pancakes were light and fluffy with more of a classic buttermilk pancake texture and a nice banana flavor. You can use a medium-ripe banana if that’s what you have, but the pancakes will likely turn out a bit more dense and chewy (still plenty enjoyable, in my opinion).
Eggs
Eggs bind these gluten-free ingredients together and offer some loft as well. These pancakes cannot be made without eggs, so they are not suitable for those with egg allergies.
Maple syrup
Real maple syrup offers a touch of sweetness. In addition, the natural sugars help produce a tender texture and browned exteriors.
Melted butter
A little bit of butter makes the pancakes more tender and delectable, with more air pockets. If you’re avoiding dairy, replace the butter with melted coconut oil.
Baking powder
Baking powder produces bubbles in the batter and provides extra lift when the batter hits the hot pan. It’s key to producing fluffy pancakes.
Vanilla extract, cinnamon & salt
These all contribute extra flavor. If you don’t like cinnamon, omit it. Salt simply enhances the other flavors so you can taste the nutty oats and banana.
Want Waffles Instead?
Don’t try to make this recipe in your waffle iron—make my Banana Oat Waffles for great results!
Watch How to Make Blender Pancakes
Pancake Notes & Tips
Prepare the batter just before cooking. These pancakes are super easy to whip up and the batter will thicken up over time, so don’t blend too soon. These pancakes reheat well if you’d like to make them in advance.
Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.
Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are becoming too browned on the outside while still raw on the inside.
Lightly brush your griddle or skillet with melted butter in between batches. If your surface is truly non-stick, you may not need to butter it at all. Otherwise, use a light hand because excess butter can burn over time.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Better to wait a little too long than to end up with a doughy mess.
Serving Suggestions for Oatmeal Pancakes
Classic pancake toppings are welcome here—try a drizzle of maple syrup, fresh fruit (sliced banana or fresh berries), or even whipped cream.
For some extra protein and nutty flavor, add a spread of almond butter, pecan butter or peanut butter. Or, serve with a side of Greek yogurt.
Pancake Mix-In Options
Several have asked if blueberries can be added to these pancakes. The answer is yes! Stir up to 1 cup fresh blueberries into your finished batter.
You could also stir up to 1 cup sliced fresh strawberries or even 1/2 cup chocolate chips.
Don’t try to blend extra fruit into the pancake batter—it could mess up the moisture balance and throw off the results.
More Healthy Oat Recipes to Try
You’ll find a ton of wholesome and legitimately crave-worthy oat recipes here on Cookie and Kate. Here are a few of my go-to’s:
- The Best Oatmeal
- Blueberry Baked Oatmeal
- Cherry Pecan Muesli
- Easy No-Bake Granola Bars
- Gluten Free Oat Waffles
- Overnight Oats
Please let me know how your pancakes turn out in the comments! I love hearing from you.
Blender Oatmeal Pancakes
This oatmeal pancake recipe is super easy to make in the blender! These healthy pancakes are perfect for busy mornings. They’re whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.
Ingredients
- 2 cups old-fashioned oats or quick-cooking oats
- 1 cup water
- 1 medium ripe banana (the riper, the better), sliced into 1-inch chunks
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoon melted butter, plus more for brushing the skillet if needed
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- Optional serving suggestions: Thinly sliced banana, maple syrup, almond butter or peanut butter
Instructions
- If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you’ll find a stovetop alternative in step 3).
- In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
- If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.
- Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
Recipe adapted from Two Peas & Their Pod and Ambitious Kitchen.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it dairy free: Substitute melted coconut oil for the melted butter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This recipe had a bit more ingredients for a quick and easy blender pancake mix than I am used to, but the result was still nice. I have been on an oatmeal blender pancake kick lately and I thought these were good. I actually made the first couple without butter and without eggs (VERY thick batter!) and they turned out pretty good actually! I liked how fluffy they were. Then I added the eggs and butter and the batter thinned out significantly, and again, still the pancakes were good, but I actually liked them without those ingredients. Overall, I liked the recipe but might not use it it again because of the amount of ingredients.
I swapped the butter for greek yogurt.
Delicious
I love this recipe! It has become a Saturday morning staple for my family. The pancakes are so easy to make, really tasty, and have such a nice texture! These are loved by all the members of my family!
Mine batter came out quite thick and only made about 7 pancakes. I substituted the butter for olive oil and used flaxseed eggs in place of eggs. Not sure if that affected the consistency.
These are excellent! Definitely a keeper in my recipe collection. Thank you, Kate!
Thank you for sharing this! Your insights are always so valuable, and I’ve learned so much from your blog. Looking forward to your next post!
pisogame legit or not
Do you think I could substitute the banana with applesauce? Has anyone tried it?
I actually made these just now to meal prep breakfasts for my kids i made half the recipe in my little nitro bullet and it came out perfectly my new favorite oat pancake recipe!! Thank you
Very nice! Even the husband who doesn’t like pancakes liked them because they tasted like banana bread! And the kids loved them too of course. I used kefir instead of water and butter and made large pancakes. Next time I’ll try with cottage cheese. Will definitely make again.
I love these. Been making them for about 2 years now. Can now do it from my head. I love that they use only oats and no flour as I am gluten free.
These blender oatmeal pancakes are exactly what my hectic mornings need—quick, nutritious, and delicious! I appreciate how simple the recipe is and how it packs so much flavor into each bite. Has anyone experimented with adding mashed banana for extra sweetness? Thanks for another breakfast winner!
Made this today and we loved them. So fluffy! I only used 1 tbsp of maple syrup and still tased yummy to us. :)
I’ve been making this recipe for more than two years. I’ve tried all kinds of variations for a low fat/low cholesterol diet. I’ve replaced butter with applesauce to reduce fat and cholesterol. I also use egg whites of Egg Beaters in place of whole eggs. I’ve made the pancakes with added wheat bran, ground flax seed, and oat bran. I’ve also frozen overripe bananas and thawed them for use in this recipe. The recipe is very flexible and works well with a wide range of extras. The leftover pancakes freeze very well.