Okay, full confession: I once tried to impress a date with a towering stack of pancakes and ended up with a sad little pile of crêpe-like pancakes that slid off the plate. Lesson learned: simplicity wins. These Banana Oatmeal Blender Pancakes fix everything — toss ripe bananas, oats, eggs, and a splash of milk into a blender, and out comes a thick, sweet batter that smells like caramelized bananas and promises fluffy, slightly chewy pancakes. They flip easily, brown beautifully, and taste like cozy weekend mornings even if you only have ten minutes. Bonus: no measuring bowl disasters, and the blender does all the heavy lifting.
Quick Facts
- Yield: Serves 3 (about 8–9 pancakes)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Why This Recipe is Awesome
These pancakes feel like cheating — they come together in minutes, smell like warm bananas and cinnamon, and have a lovely tender interior with slightly crisp edges. The oats add a rustic chew and hearty flavor, while the banana keeps them naturally sweet so you need less syrup. They’re forgiving, fast, and impossible not to eat warm straight off the pan. Seriously, it’s so easy even your morning self will thank you.
Ingredients
For the Main Dish:
- 2 ripe bananas (the browner, the sweeter — about 8 oz)
- 1 cup rolled oats (old-fashioned)
- 2 large eggs
- 1/2 cup milk (dairy or any plant milk)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional but lovely)
- 1–2 tbsp butter or oil for the pan
- Optional add-ins: 1/2 cup blueberries, 1/4 cup chocolate chips, or 2 tbsp chopped nuts
For the Sauce / Garnish (if applicable):
- Maple syrup, sliced bananas, Greek yogurt, or a pat of butter
- Toasted chopped walnuts or pecans for crunch (optional)
How I Make It
Step 1:
Peel the bananas and toss them into the blender with 1 cup rolled oats, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Secure the lid and blend until the batter looks smooth and creamy — about 30–45 seconds. If you like a bit of texture, pulse a few times instead of fully pureeing. You’ll smell warm banana sweetness instantly.
Step 2:
Let the batter rest for 2–3 minutes while you heat a skillet over medium-low heat. The batter will thicken slightly as the oats hydrate. Scoop a small spoonful onto the skillet to test — this checks consistency and seasoning. Adjust with a splash more milk if it looks too thick, or add another tablespoon of oats if it’s too runny.
Step 3:
Melt a little butter or oil in the pan. Pour 1/4 cup portions of batter for each pancake. Listen for a soft sizzle — that gentle sound means the heat sits in the sweet spot. Watch for bubbles to appear on the surface and the edges to look set; that’s your cue to flip. The first side takes about 2–3 minutes.
Step 4:
Flip with a thin spatula and cook the second side for another 1–2 minutes, until both sides turn a deep golden brown and the centers spring back when you press them lightly. Don’t overcook; you want a tender center and crisp edges. If the outsides brown too fast, lower the heat — slow and steady wins the race for even color.
Step 5:
Stack the pancakes on a warm plate, top with sliced banana, a drizzle of maple syrup, and a sprinkle of toasted nuts if you like crunch. Serve immediately while they’re steaming and fragrant. If you need to keep them, slide the stack onto a baking sheet and keep warm in a 200°F oven for up to 20 minutes.
Pro Tips
- Use very ripe bananas for the sweetest, most fragrant pancakes — black-speckled is perfect.
- If the batter gets too thick after resting, thin with a tablespoon of milk at a time. You want a pourable but thick batter.
- Keep the pan at medium-low heat. Too hot will burn the outside while leaving the middle undercooked.
- For fluffier pancakes, let the batter rest 5–10 minutes so the oats fully hydrate and the baking powder activates.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace eggs with 2 tbsp ground flax + 6 tbsp water (let sit 5 min) for a vegan option — expect slightly denser pancakes.
- Swap milk for almond, oat, or soy milk to go dairy-free; texture stays similar but flavor shifts slightly.
- Use certified gluten-free oats to make the recipe gluten-free; rolled oats give the best texture compared to quick oats.
- For extra protein, add 2 tbsp peanut butter to the batter — it changes flavor but adds richness and heft.
Variations & Tips
- Blueberry Burst: Fold 1/2 cup fresh blueberries into the batter before cooking.
- Chocolate Chip: Sprinkle a few chips onto each pancake right after pouring the batter.
- Pumpkin Spice: Replace cinnamon with 1/2 tsp pumpkin pie spice and add 2 tbsp pumpkin purée.
- Savory Twist: Omit the vanilla and sugar, add chopped scallions, a pinch of black pepper, and serve with fried eggs.
- Kids’ Favorite: Stir in 1/4 cup mini chocolate chips and top with a dollop of yogurt and fruit.
- Creative Twist: Swirl in 1 tbsp tahini for a nutty, unexpected layer of flavor.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Blend the batter and refrigerate for up to 24 hours. Reheat pancakes in a 300°F oven for 5–10 minutes or microwave single stacks for 20–30 seconds. For longer storage, freeze cooked pancakes between parchment sheets for up to 2 months.
- Can I double the recipe?
- Sure thing. Use a larger blender or blend in two batches to keep the texture consistent. Cook pancakes in shifts, keeping finished ones warm in a 200°F oven.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1–1½ tbsp if the recipe calls for 2 tbsp butter) and expect a slightly different mouthfeel.
- How do I know it’s done?
- Look for bubbles on the surface and edges that set. The pancake should lift easily and show a golden-brown underside. Press the center gently — it should spring back, not feel jiggly.
- What if I don’t have ingredient X?
- Out of eggs? Make a flax egg (2 tbsp ground flax + 6 tbsp water). No bananas? Use 1/2 cup applesauce plus 1 tbsp honey for sweetness — you’ll lose some banana flavor but keep the moisture.
How I Like to Serve It
I love these pancakes with a pat of butter, a drizzle of maple syrup, and a scatter of toasted pecans. They pair beautifully with strong coffee or a vanilla latte and a side of Greek yogurt for a protein boost. In summer I add berries and a dollop of lemon yogurt; in cool months I swap in pumpkin spice. They work for lazy weekend brunches or quick weekday treats.
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven for best texture.
- Freeze cooled pancakes between sheets of parchment and transfer to a sealed bag; reheat from frozen in a toaster or 350°F oven for about 8–10 minutes.
Final Thoughts
Closing: These pancakes make mornings feel a little kinder. Now go impress someone — or just yourself — with your homemade masterpiece!