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.
Hi, Kate
Had blood work done this am for annual physical, which meant breakfast had to be postponed. I made these babies as soon as I got back. I halved the recipe and ate all 6!
Great!
Elizabeth in Chapel Hill
P.S. Next cookbook anytime soon??
The blender pancakes were pleasantly surprising in both the flavor and texture. I enjoyed them so much that I munched on them all the rest of the day. It seems that the oats do absorb more of the liquid as the cooking progresses, so I thinned the batter out a bit with almond milk. Perfect recipe and I can’t wait to try them again. Soon!
I love it! Thank you for sharing, Kandace. Yes, they can absorb some if they sit too long. I’m glad you found something that worked for you.
Easy peasy pancakes to whip up and taste fantastic! They have more “oomph” than plain flour ones and topped with peanut butter gives you a nutritious snack. Another Cookie&Kate winner!
These pancakes are delicious and so filling!
I made them vegan by using flax-eggs (1tbsp flaxseed + 3 tbsp water = 1 egg) and they turned out great.
Thanks for all your amazing recipes, you’re my go to website for delicious food.
I’m happy to hear they turned out great, Aoife!
These are a new staple in our house. I’m celiac and my husband can’t digest regular GF pancakes but has no issues with these. I throw all the ingredients (plus a scoop of protein powder) in a bowl and mix them with an immersion blender. Absolutely delicious!
I’m so glad, Carolyn! Thank you for your feedback and the protein powder suggestion!
We made your pancakes twice. The first time our 4yr old grandson thought they were terrific. The 2nd time we made them for us and dropped wild frozen blue berries on the pancake, and they were good. We buy the frozen blue berries from Costco in Lenexa, KS. This recipe is a regular.
Paul from O.P. Ks
I love that! Thank you for sharing. Blueberries would be delicious.
These tasted absolutely delicious! Just Curious, though, are the number of calories shown for one serving for one pancake or three?
Hey Jacob, the nutrition facts are for one of four servings, so three pancakes. I’ll edit the nutrition info to make that more clear!
The flavor of these pancakes is perfect. Nice subtle banana and cinnamon flavors. The pancakes are very easy to make and bake up nice and thick. Thank you for the recipe, Kate!
Thank you, Caroline! :)
Love how easy it is to whip up the pancakes in the blender! Love the taste!
I’ve made about 6 different oatmeal banana pancake recipes and they are always gluey or raw in the middle- this one was no different. What could be happening?
Thank you
Hi Lori, sorry to hear that. These have the best, most fluffy texture when you use a very ripe banana. They’ll still be a little more dense than a fluffy buttermilk pancake made with all-purpose flour, but they shouldn’t be gluey or raw. You might just need to dial down the heat a bit so the pancakes have more time to cook through the middle before they are browned on the outside. Hope that helps!
thank you.
i will try again using a riper banana
Very easy to make and delicious!
Currently in my third week of eating these pancakes for breakfast! Cannot get enough of them :)
Yay! Happy to hear it. :)
Hi! Can you possibly suggest a substitute for maple syrup. Where I’m at in Johannesburg South Africa I’ve been looking for months for maple syrup and just can’t find it locally. Would really like to try this recipe.
Hi Joanne! I haven’t tried, but honey would probably work, or you could substitute an equal amount of plain sugar. Enjoy!
Honey it is! We have superb local honey and it’s a kitchen cupboard staple in this house. Thanks for the suggestion. We have a public holiday here on Tuesday so I’m planning to make these then.
Kid tested, mother approved! I feel good giving my kiddos pancakes now! Delish and nutrish :-))
Thank you, Allie! I’m happy you enjoyed it.
Delicious! I tried these today, and they turned out great! Super easy to pull together using the blender too. I’ll definitely make again.
I love it, Rebecca! Thank you for your review.
These are my new favorite pancakes. So easy, healthy, and delicious. I packed the leftovers for my toddler’s lunch and she loved them too.
That’s great! I’m happy she loved them. I appreciate your review, Jessica.
These were so delicious and browned up beautifully. Thank you, Kate!
I’m so glad! Thank you, Stephanie.
Thanks Kate, these are delicious! Wondering if it would work as a tray bake do you think? For those days you haven’t got time to stand at the stove flipping?
Thanks, Jen! To be honest, I’ve never tried baking pancake batter so I’m not entirely sure! Please report back if you give it a try.
Made them this morning and they were delicious! Easy to whip up with ingredients that most of us have at home. This recipe will be added to my breakfast favorites along with your buckwheat pancake and buckwheat waffle recipes. Forwarded the link to family members so they too can enjoy them.
Thank you for your feedback, Carla! And thank you for sharing my recipes. I really appreciate it!
We’ve used this recipe numerous times now. It’s perfect. And the blender allows for easy pouring. You have so many good recipes that we bought your book. Thanks so much much.
I’m so glad to hear that, Kathe! Thank you, and enjoy the book. :)
Super tasty, I have made these several times now. So quick and easy. My kids say that the flavour/texture makes them think of french toast.
Thanks Kate!
You’re welcome, Holly! I’m happy to hear you enjoyed it.
SO GOOD. These are amazing, I made back to back two days in a row.
I love to hear that! Thank you for sharing, Anneke.
Excellent pancakes! I’ve had this one queued up to try for a while but we’ve still had difficulty getting rolled oats locally. Finally got them and made them for breakfast this morning. They were delicious, cooked well, and were a big hit. Thanks for this recipe — no need to make any other kind of pancake ever again!
Wonderful! I’m glad you loved them, Tammy.
These are delicious! I snuck in half a zucchini into the blender and kids ate them up! Wondering if adding peanut butter into the batter would alter the texture?
I’m glad they turned out for you, Lindsay!
These are AWESOME! My husband and I ate the whole batch they were so good. This will be my regular pancake recipe from now on. I used quick cooking oats and milk and cooked them on my sandwich maker. Thank you Kate – you never let me down. If you feel your ears burning it’s because I am singing your praises to all my friends and family!
Wonderful, Joanne! I’m glad they will be your regular recipe from now on.
Me and my three year old made these this morning and I will never ever use flour again. I loved them and she did as well! Thanks!!!!
I just tried this recipe!! Wow I am glad I did. Came out perfect and delicious. I added a handful of blueberries and some chopped walnuts to top of pancakes and a drizzle of maple syrup. So good. Thanks for the recipe!
These pancakes are absolutely delicious. I’ve made these twice now, once in the blender as written, and once using oatmeal flour in my kitchen aide mixer. Turned out great both ways. I think I’ll have this recipe as my go to. Thanks for this recipe.
Thank you, Donna! I’m happy you enjoyed them.
I made these using gluten free oats and followed recipe as is… Fantastic! The ripe banana adds nice flavor. I topped with grain free granola and SF syrup.
Thank you for sharing your recipe
Thank you for sharing, Michelle! I appreciate your review.
They were great
If you do not use banana , what can you substitute it with?
Hi Carol, This one really needs the banana to turn out. I tried without, it wasn’t a great result.
These are the best pancakes ever! My 9 month old grandson can not eat these fast enough. I add blueberries and they are delicious.
I love it! Thank you for sharing, Sharon. I appreciate your review.
These were very tasty and the only way I’ve found to get my husband to eat oats! I’ve been trying to introduce more heart healthy recipes and reduce gluten – these are a winner!
I love that, Doreen! Thank you for sharing.
Great recipe— I halved it and then did 1/4 c water and 5 oz yogurt omitting the medium banana. Came out really soft and fluffy for me. Also threw in some bluberries (would recommend cutting them in half if you want flat pancakes). Was gonna caramelize a banana to put on top but I left it out since the pancakes were just heavy enough for me!
Thank you for sharing, Michaela!
Update: I just took some leftover pancakes out of the fridge and they made a really great pb and j base— tasted like a thick crepe! Would totally reccomend trying them cold out of the fridge with some toppings as a sweet snack alternative.
Delicious!! My two year old couldn’t get enough, and I loved them too! This is a great back pocket recipe for a quick breakfast.
Love this recipe. We are hooked on these pancakes!! Question: Can I use Steel Cut Oats in place of Old Fashion Oats.
Hi, I haven’t tried it with these so I can’t say for sure the quantity. Sorry! Quick oats works too.
These are now my go to pancakes!! Loved by the whole family and I’ve shared with lots of friends too! I make the batter and split it to make chocolate chip for kids and blueberries for adults yum!! Thank you!
You’re welcome, Ali!
My husband & I adore this recipe! It’s a perfect weekend treat — easy to make, so incredibly delicious and also light, doesn’t weigh us down. In fact it’s a power booster, especially with a handful of hemp seeds added & a scoop of cottage cheese on the side. We split the recipe (except the whole banana) & use a Magic Bullet, so easy! So yummy! So perfect! Hooray to Cookie & Kate!
Thank you for sharing Lettie!
This recipe is great! A friend recommended it to me and my whole family loved the pancakes! I also appreciate all the extra information you gave!
Thank you.
You’re welcome! I’m happy you enjoyed these pancakes.
I made these this morning for the family. I used quick oats because I wanted to get rid of them as I prefer old fashioned oats. I added another very ripe banana, one more cup oats, 3 eggs from our chickens, 1/2 cup more water, 1 1/2 tbsp of baking soda, 3 tbsp avocado butter (it’s was was thawed)and I free handed the cinnamon, vanilla, maple syrup and salt. The last few I added dark chocolate chips and they were all amazing. Pouring from the blender allowed for the perfect shape which I don’t care about really but they looked great! They were so fluffy and browned nicely. I cooked mine on a griddle. I’ve always had good luck freezing leftover pancakes and popping them in the toaster as needed. If there are any of these left I look forward to leftovers!
Delicious! My picky kids loved them! Love that they can be frozen, will be a great time saver for our busy mornings. Thanks Kate!
Third time’s a charm! This, the 3rd oatmeal pancake recipe we’ve tried, is definitely the keeper! Just delicious and not dry like the others.
Quick question: Could I use chunks of frozen banana in the recipe? My Vitamix blender can definitely handle it but would it work for the recipe? Thanks for a great recipe and we also love your granola recipe!
Hooray! You will want them creamy so I don’t know how the frozen bananas would work here. Thaw first then you could try it. Let me know!
My girls, 6 and 4, LOVE pancakes. These are their favourites. We have been making them at least once a week for the past 3 or 4 months. Huge hit in our house…
SO DELICIOUS!
I didn’t have a banana, so I used a fairly large (~8oz) peach instead. I didn’t even peel it; I just pitted it, chunked it, and threw it in the blender.
Given your comment that too much banana might make the batter too thick, and knowing my peach was larger than a banana, I added a splash more water than 1 cup. Per another commenter, I also ground my oats into oat flour beforehand. And I added about 3 tablespoons of bulk Splenda because my wife is a sweet freak.
The peach flavor came through *beautifully*. The pancakes were moist, fluffy, tender without falling apart, and a gorgeous nutty brown color. I’m a bit picky/perfectionist in the kitchen, and I can’t think of any way to improve these. I will be making these again and again and again. Thank you!!
That’s interesting! I’m glad it turned out for you, Curtis.
These taste amazing. I just had some for lunch. I’m trying my hardest not to devour all 12. LolThank you, I love that they aren’t too sweet. I ate them plain as they taste really good. I’m noticing that two tablespoons of maple syrup is the trick to a moderate sweetness level in alot of your recipes I’ve seen so far. Again thanks
I’m glad you loved them, Sabrina! Thank you for your review.
This is absolutely the best pancake recipe ever! Very quick & easy. A box mix is no easier, but this taste better than a box mix and is healthier.
I love that you give information on food sensitivity, fridge and freezer storing and give options for different dietary choices. I am definitely going to give these a try. Thank you for sharing.
These were absolutely delicious and so simple to whip up. My hubby and I ate them with berries and vanilla yoghurt and the kids had theirs with berries and maple syrup. These will be replacing my regular pancake recipe. I am currently on a journey to find healthier alternatives to my families favourites. Thank you!! I made the mistake of making them large like my regular pancakes and when flipping they folded on themselves, but making them small was perfect.
Sounds delicious! Thank you for sharing, Emma.
I just made a 1/2 batch. That made 3 fabulous pancakes. Thank you. These are a real treat.
You’re welcome, Susan! I’m delighted you enjoyed these pancakes.
Hi Kate,
I would like to make these for breakfast. I have everything except the maple syrup. Can I use Lakanto granulated sugar to replace it? Thanks a lot :)
Anna
Hi Anna, You can omit the syrup if you like.
Thank you so much. Will do
Best and easiest pancakes I ever made! Sweet and moist. Eat as they are. Thank you!!!! Best part is no flour added.
Hooray! That’s great.