Irresistible Blender Oatmeal Pancakes Recipe

Sometimes the best mornings start with the hum of the blender and the smell of warm cinnamon filling the kitchen. I created this recipe for those days when you crave something comforting but don’t have the energy for a complicated batter.

These Blender Oatmeal Pancakes have become my savior for busy weekdays because they come together in mere minutes with zero flour. You just toss everything into the pitcher, blend until smooth, and you’re ready to flip your way to a wholesome breakfast.

Why You’ll Love This Blender Oatmeal Pancakes Recipe

There is something deeply satisfying about turning plain old-fashioned oats into a light, fluffy batter without any milling or sifting. I love that the texture sits somewhere between a classic diner hotcake and a slice of moist banana bread.

You will appreciate how effortless the cleanup is since the blender does all the heavy lifting for you. It is the perfect solution for mornings when you want a homemade meal without a sink full of mixing bowls.

I also feel great serving these to my family because they are naturally gluten-free and sweetened mostly with fruit. The combination of protein-packed eggs and fiber-rich oats keeps everyone full way past lunchtime.

If this wholesome breakfast hit the spot, you have to try my savory Savory No Bake Cheesecake Recipe for your next brunch spread. For a sweet treat later in the day, I highly recommend baking a batch of my Zesty Orange Creamsicle Sugar Cookies Recipe.

Ingredients for Blender Oatmeal Pancakes

Here are the simple pantry staples you’ll need to gather before we start:

• Baking powder: This is the key to getting a nice rise, so make sure yours is fresh.
• Salt: A small pinch helps to balance the sweetness and bring out the oat flavor.
• Eggs: You will need two large eggs to bind the batter and add structure.
• Old-fashioned oats: I use rolled oats, but quick-cooking oats work too since they get blended anyway.
• Maple syrup: Real maple syrup adds a hint of earthy sweetness and helps the pancakes brown beautifully.
• Water: I prefer using water to let the oat flavor shine, but you can swap it for milk if you prefer.
• Butter: Melted butter adds richness to the batter and tenderness to the crumb.
• Cinnamon: Ground cinnamon gives these pancakes that cozy, warm aroma.
• Banana: Use a ripe, spotty banana for the best natural sweetness and moisture.
• Vanilla extract: A splash adds that classic bakery scent and flavor depth.

My Method for Blender Oatmeal Pancakes

Let’s get cooking!

1. First, I prepare my cooking surface by preheating a non-stick skillet or griddle over medium heat. If I’m using an electric skillet, I set it to 375°F. It is crucial to let the pan get properly hot before pouring any batter; I always test it by flicking a drop of water onto the surface to see if it sizzles immediately.
2. While the pan heats up, I combine all my ingredients in the blender pitcher. I add the oats, water, banana chunks, eggs, maple syrup, melted butter, baking powder, vanilla, cinnamon, and salt. I blend everything on medium-high speed for about 30 to 60 seconds until the mixture is completely smooth and creamy.
3. Once the batter is ready and the pan is hot, I lightly brush the surface with a little extra butter or oil. Using a 1/3-cup measuring cup, I pour the batter onto the skillet, being careful not to crowd the pan so I have room to flip. I let them cook for 2 to 3 minutes until I see small bubbles forming on the surface and the edges look matte and set.
4. I carefully slide my spatula under each pancake and flip them over. They should be a beautiful golden brown on the first side. I cook them for another 1 to 2 minutes on the second side until they are golden and cooked through. I repeat this process with the remaining batter, adjusting the heat down slightly if the pan starts getting too hot.

Tips for Perfect Blender Oatmeal Pancakes

The ripeness of your banana makes a huge difference in the final flavor and sweetness level. I always wait until my bananas have plenty of brown spots before using them for this recipe.

The batter will thicken as it sits because the ground oats absorb the liquid rapidly. If you find the batter becoming too thick between batches, I recommend stirring in a tablespoon of water to loosen it up.

Heat management is the trickiest part of making pancakes, especially those with natural sugars like fruit and syrup. I keep a close eye on the heat and often turn it down to medium-low after the first batch to prevent them from burning before the center cooks.

Serving Your Blender Oatmeal Pancakes

I love stacking these high and topping them with extra sliced bananas, fresh berries, and a generous drizzle of warm maple syrup. For a heartier meal, a dollop of almond butter or Greek yogurt adds a lovely creamy contrast.

These pancakes store surprisingly well, making them excellent for meal prep. I freeze any leftovers between layers of parchment paper, so I can just pop them in the toaster for a quick breakfast on busy mornings.

I’d love for you to follow along on Pinterest for more cozy breakfast ideas and easy family recipes!

Blender Oatmeal Pancakes Recipe

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• Author: Joanna Wearstler
• Total Time: 20 min
• Yield: 12 pancakes 1x
• Diet: Gluten Free

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Description

Easy, gluten-free oatmeal pancakes made in a blender with bananas and oats. A healthy, fluffy breakfast ready in 20 minutes.

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Ingredients

Scale 1x2x3x

• 2 ½ teaspoons baking powder
• ½ teaspoon fine salt
• 2 large eggs
• 2 cups old-fashioned oats or quick-cooking oats
• 2 tablespoons maple syrup
• 1 cup water
• 2 tablespoons melted butter
• ½ teaspoon ground cinnamon
• 1 medium ripe banana
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your skillet or griddle over medium heat (or 375°F for electric skillets). Test readiness by splashing a drop of water on the surface; it should sizzle immediately.
2. Add the oats, water, banana, eggs, maple syrup, melted butter, baking powder, vanilla, cinnamon, and salt to a blender. Blend on high for 30-60 seconds until the batter is completely smooth.
3. Lightly grease the hot skillet with butter. Pour 1/3 cup of batter per pancake onto the surface.
4. Cook for 2-3 minutes until bubbles appear on the surface and edges look dry (matte).
5. Flip and cook for another 1-2 minutes until golden brown on the second side. Adjust heat if necessary to prevent burning.
6. Serve immediately with your favorite toppings.

Notes

Ensure you use certified gluten-free oats if you have a severe gluten allergy.

• Prep Time: 6 min
• Resting Time:
• Cook Time: 14 min
• Category: Breakfast
• Method: Blender
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 240
• Sugar: 8g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 95mg

Keywords: Blender Oatmeal Pancakes, gluten-free pancakes, healthy breakfast, banana oat pancakes, easy blender recipe