Deliciously easy banana oat blender pancakes – blend ripe bananas and oats for a wholesome breakfast treat that you’re sure to love!
If you haven’t tried blender pancakes, I highly recommend you do. Today’s banana oat pancakes are a great place to start.
This easy recipe uses simple, wholesome ingredients. There is no added sugar because the bananas provide all the sweetness.
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The end result is a healthy breakfast that is full of banana flavor. The whole family is going to love these banana oat blender pancakes.
My favorite way to have homemade pancakes on busy mornings is to make them in advance. I make a large double batch of pancakes all at once and freeze the extras.
That way, we always have them on hand for an easy breakfast, no matter what kind of day we are having. I like to serve pancakes with pure maple syrup and fresh fruit.
They are also really good with almond butter or peanut butter. Let’s get started!
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- Skillet, griddle or non-stick pan – I really like this white granite non stick pan set, it’s pretty and functional!
- Large sized mixing bowl – this pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Blender Pancake Details
Prep time: 5-10 mins
Cook Time: 15 mins
Total: 25 mins
Yield: 12-14 pancakes
Here are a few of the basic pantry staples that you will need to get started with this easy recipe.
- Ripe bananas – best when they have lots of brown spots.
- Old fashioned rolled oats, gluten-free if desired.
- Milk – whatever you have in the fridge works.
- Oil – pick a light vegetable oil.
- Eggs – we are currently loving farm fresh eggs.
1. Add all of the ingredients to a blender.
2. Blend on high until completely smooth.
3. Let the batter rest in your blender while you heat your pan up.
4. Lightly coat a griddle with olive oil spray.
5. Add 1/3 cup of pancake batter to the preheated pan or griddle.
6. Cook for 2-4 mins (until you start to see bubbles and the edges brown).
7. Flip them over and cook for an additional 2-3 mins.
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible. It tends to create a more moist, fluffy pancake.
- You can also use your favorite non-dairy milk in these pancakes. Try unsweetened almond milk, coconut milk, or oat milk. Sweetened or flavored versions would be nice too.
- Real butter is always preferred, but margarine or vegetable oil may be used in a pinch.
- Whole wheat flour or almond flour can be used instead of all-purpose, however the consistency of the batter might change.
- Make vegan pancakes with flax eggs.
- Include cottage cheese in the batter for extra protein.
- Add in chocolate chips or fresh blueberries.
- After adding the batter to your hot griddle, top it with a drizzle of maple syrup to bake the flavor right in.
Tips and Tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce the heat to medium low.
- Be sure to whisk the dry ingredients together before adding wet ingredients. Make sure that the melted butter is cooled before adding to the milk and egg.
- Pancake batter should always be thick but not lumpy. Avoid over-mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil or butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
- When making recipes that involve bananas, like banana bread or these easy banana oatmeal pancakes, overripe bananas provide the best possible flavor.
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately, place them in a covered casserole dish to stay warm.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Leftover pancakes can be frozen, separated with parchment paper, and placed inside of a freezer bag for easy access.
- Reheat pancakes for one minute in the microwave.
Add these delicious pancakes to your breakfast menu rotation today!
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
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- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 ½ cups old fashioned rolled oats, gluten-free if desired
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- Olive oil, for cooking
Add all of the ingredients to a blender.
Blend on high until completely smooth.
Let the batter rest in your blender while you heat your pan up.
Lightly coat a griddle with olive oil spray.
Add 1/3 cup of pancake batter to the preheated pan or griddle.
Cook for 2-4 mins (until you start to see bubbles and the edges brown).
Flip them over and cook for an additional 2-3 mins.
Be sure to wipe the pan with paper towel and spray between each batch.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 147mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 3g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.