Easy Banana Oatmeal Blender Pancakes

These banana oatmeal blender pancakes are for the mornings when you want pancakes but also want to pretend you’re a responsible adult who eats oats. You toss everything in a blender, hit go, and the batter magically becomes breakfast—smooth, pourable, and a little smug. They’re tender, lightly sweet, and somehow get the kids to eat fruit without a negotiation that requires a whiteboard and snacks. Also: one blender, one pan, minimal cleanup… unless you’re me, in which case I still manage to dirty three spatulas and a measuring cup “for vibes.”

The first time I made these, my husband swore he heard the blender plotting a coup at 7:02 a.m. The kids were in pajamas, the bananas were at that mottled, dramatic stage where they look like they’ve given up on life, and I decided to make fun shapes. Heart pancakes? Cute. Bear pancakes? Looked like pancakes that witnessed a crime. I also tried to flip one the size of a dinner plate because patience is not my spiritual gift. It folded like a lawn chair, the dog got a taste, and my husband ate the edges and said it was “rustic.” Marriage is teamwork.

Time-Saving Hacks

– Blend the dry stuff first and store it in a jar. Next time, just add wet ingredients and pretend you’re a morning person.
– No ripe bananas? Microwave your yellow ones for 30 seconds, let them sulk, then use. It’s banana therapy.
– Skip measuring spices. “One chaotic shake of cinnamon” is a real unit.
– Pour batter straight from the blender spout—no ladle, no dignity lost.
– Cook on two pans at once. Yes, it’s extra. No, I’m not washing fewer dishes.
– Keep a greased measuring cup as a scoop—exact pancakes without the existential pour wobble.

Serving Ideas

– With peanut butter and sliced bananas: the “I do push-ups sometimes” special.
– Yogurt and berries: brunch cosplay. Feel free to drink coffee like it’s a hobby.
– Chocolate chips and sea salt: dessert for breakfast, but we’ll call it “self-care.”
– Warm apples and cinnamon: very fall, very influencer, zero pumpkin patch required.
– Serve with wine if the kids woke up at 5 a.m. I won’t tell if it’s still in a coffee mug.
– Honestly, butter and syrup. Classic. No notes.

What to Serve It With

– Crispy bacon or breakfast sausage—because balance.
– Scrambled eggs for extra protein, or a fried egg on top if you’re feeling chaotic.
– Sliced avocado with everything bagel seasoning. It shouldn’t work. It does.
– A second stack. Don’t overthink it.

✔Tips & Mistakes

– Preheat the pan properly. If a drop of water doesn’t do the “happy sizzle,” wait. Patience equals browning.
– Batter too thick? Add a splash of milk. Too thin? Toss in a spoon of oats and re-blend.
– Use medium heat. High heat = burnt outside, raw inside, and a lot of dramatic sighing.
– Grease lightly between batches. Nonstick is not invincible.
– Let the batter rest 2–3 minutes so the oats hydrate. The pancakes puff better, like they had a pep talk.
– Flip when bubbles pop and edges look set. If it smears, it wasn’t ready. Or you’re me. Try again.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container with parchment between layers so they don’t fuse into a carb brick.
– Freezer: Lay flat on a sheet, freeze, then bag. Reheat in toaster or skillet—microwave works but gets a little floppy.
– For on-the-go: sandwich with peanut butter and fold like a taco. Breakfast, but portable and slightly chaotic.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Dairy-free: Use almond, oat, or soy milk; coconut oil or melted vegan butter.
– Egg-free: 2 flax eggs (2 tbsp ground flax + 5 tbsp water) per batch. Slightly denser, still delicious.
– Add-ins: blueberries, chocolate chips, chopped nuts, or a spoonful of chia seeds for that “I read wellness blogs” energy.
– Spice it up: cinnamon, nutmeg, vanilla, or a micro-grate of orange zest if you like compliments.
– Protein boost: 1–2 scoops vanilla protein powder, then thin batter with milk as needed.
– Sweetness control: extra banana for sweeter, or a teaspoon of maple in the batter and call it restraint.

Frequently Asked Questions

Easy Banana Oatmeal Blender Pancakes

Fluffy, wholesome pancakes made entirely in the blender with ripe bananas and hearty oats. Perfect for busy mornings—no refined flour, no fuss.

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups old-fashioned rolled oats
• ▢ 2 ripe large bananas
• ▢ 2 large eggs
• ▢ 1 cup milk (dairy or unsweetened almond)
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon fine salt
• ▢ 1 tablespoon neutral oil or butter for greasing the skillet

Instructions

Preparation Steps

• Add the oats to a blender and blend until a fine flour forms, about 20 to 30 seconds.
• Add bananas, eggs, milk, baking powder, vanilla, cinnamon, and salt. Blend until smooth, then let the batter rest for 5 minutes to thicken.
• Preheat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
• Pour 0.25 cup of batter per pancake. Cook until the edges set and bubbles form on top, 2 to 3 minutes; flip and cook 1 to 2 minutes more until golden.
• Adjust batter as needed: add a splash of milk if too thick or a spoonful of oats if too thin. Repeat with remaining batter.
• Serve warm with fresh fruit, yogurt, or maple syrup.

Notes

Tip: Very ripe bananas make sweeter pancakes. For dairy-free, use almond milk and oil. Stir in 0.33 cup chocolate chips or blueberries after blending, if desired.