Blender Oatmeal Pancakes Recipe

These blender-made pancakes are the easiest I've ever prepared! Weekday morning pancakes are now available.  

– 2 cups old-fashioned oats or quick-cooking oat – 1 cup water  – 1 medium ripe banana (the riper, the better), sliced into 1-inch chunk – 2 large egg – 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


Check step 3 for a stovetop alternative to preheating your electric skillet to 375 degrees Fahrenheit.  


Step 1

Mix everything in a blender. Blend 30–60 seconds at medium-to-high speed until smooth. Set aside.

Step 2

Heat a cast-iron or griddle on medium without an electric skillet. Cook pancakes in sizzling water. Without non-stick, oil frying surface.  

Step 3

Spoon batter onto hot surface with a ⅓-cup measuring cup, allowing for expansion. Heat pancakes 2–3 minutes till bubbles form.  

Step 4

Turn when the ½-inch perimeter is matte, not glossy.Flip pancakes and lightly brown both sides for 1–2 minutes.

Step 5

Brush butter on remaining batter and reduce heat to medium-low if pancakes brown too much.Heat in a 200°F oven or serve immediately.   

Step 6

Pancakes can be refrigerated for 3 days or frozen for 3 months. Wrap remaining pancakes in paper towels and microwave gently.  

Step 7

Also See

Foolproof French Toast Recipe