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Fluffy Banana Oat Blender Pancakes in Minutes

Breakfast doesn’t get much easier than these Banana Oat Blender Pancakes. Ready in about 20 minutes from start to finish—just blend the ingredients and pour onto the griddle. Wholesome oats turn into tender, flavorful pancakes!

Stack of banana oatmeal blender pancakes on plate with butter and syrup.

These banana oat blender pancakes have been a favorite for over a decade. Made with simple, everyday ingredients, they’re a healthy, satisfying breakfast the whole family will enjoy.

They’re also a great way to use up overripe bananas—sweet, soft fruit adds natural sweetness and moisture. Everyone wins with this fuss-free recipe.

Why You Will Love These Banana Oat Blender Pancakes:

  • Quick and easy. Combine everything in a blender, blend until smooth, and pour the batter onto a hot griddle. From start to finish in about 20–25 minutes.
  • Adaptable for dietary needs. Use certified gluten-free rolled oats for a gluten-free version, and swap any dairy-free milk if you prefer.
  • Kid-friendly. Kids love the taste and the hands-off blender method makes it easy for them to help without a big mess.
  • Freezer friendly. These pancakes freeze well. Make a double batch and store extras for quick breakfasts on busy mornings.
  • Easy to customize. Stir in chocolate chips, blueberries, chopped nuts, or spices like pumpkin pie spice or nutmeg to change the flavor profile.
Stack of banana oat pancakes with butter and maple syrup and blueberries and granola on the plate.

Recipe Ingredients:

  • Banana: Use overripe bananas with brown spots for the best natural sweetness and texture.
  • Rolled oats: Rolled oats blend into a fine oat flour and give the best texture. Quick oats can work; avoid steel-cut oats. For gluten-free, choose certified gluten-free oats.
  • Egg: One large egg provides structure and helps bind the batter.
  • Milk: Use the milk of your choice. Whole milk, 2%, or unsweetened almond milk all work well. Add a little more if the batter is too thick.
  • Sea salt: Just a pinch to enhance flavor.
  • Vanilla extract: Real vanilla adds warmth and depth.
  • Baking powder: A small amount helps the pancakes rise—make sure it’s fresh.
  • Cinnamon: About 1/2 teaspoon, or to taste. A pinch of nutmeg is optional.
  • Optional add-ins: Chopped pecans or walnuts, mini chocolate chips, blueberries, or other mix-ins.

Step-By-Step Instructions:

Rolled oats in vitamix blender.
Oat flour that has been processed from old fashioned oats in blender.
Banana, egg, vanilla and other ingredients in blender before being blended.
  • Place the rolled oats in a blender or food processor and process until they reach a fine, flour-like consistency. This produces a smoother, less gritty pancake.
  • Add the banana, egg, milk, pinch of sea salt, vanilla extract, baking powder, cinnamon, and any optional sweetener to the blender. Blend until smooth. If the batter is too thick, add 1–2 tablespoons of milk at a time. Let the batter rest for a few minutes.
Banana oat blender pancake batter in blender.
Banana oat pancakes cooked and arranged on plate.
  • Heat a skillet or griddle over medium heat and grease with butter or oil. Pour batter into 3–4 inch circles, leaving space between pancakes.
  • Cook 1–2 minutes until bubbles form around the edges, then flip and cook until set and golden on the other side.
  • Serve hot with your favorite toppings—butter, real maple syrup, fresh fruit, yogurt, or nut butter.

Notes and Pro-Tips:

  • Batch size: This recipe yields about 4–6 small pancakes. It’s easy to double or triple for larger groups.
  • Gluten-free option: Substitute certified gluten-free rolled oats to make the recipe gluten free.
  • Milk variation: Whole milk gives great flavor, but any dairy or non-dairy milk works—almond, oat, soy, or 2% milk all produce good results.
  • Serving ideas: Try nut butter, vanilla yogurt, berry compote, jam, or fresh berries in place of or in addition to butter and maple syrup.

Storage:

These pancakes freeze and reheat well. After cooling completely, store in an airtight container or freezer bag for up to 3 months.

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or toaster and serve with your favorite toppings.

Other Breakfast Recipes:

  • Blueberry French Toast Muffins
  • Zucchini Bread Pancakes
  • Vanilla Donuts
  • Easy Homemade Pop Tarts
  • Dairy Free Pancakes
  • Banana Blueberry Muffins

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Banana Oat Blender Pancakes

Breakfast doesn’t get much easier than these Banana Oat Blender Pancakes. Prepped and ready quickly—blend and cook for wholesome, delicious pancakes.
Stack of hot cakes made with bananas and oats topped with butter and maple syrup.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 small pancakes

Ingredients

  • 1 ripe banana
  • 1 cup oats
  • 1 egg
  • 1/3 c milk of choice, more as desired to thin batter
  • Pinch sea salt
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp cinnamon, more to taste
  • 2-3 tsp maple syrup or honeyoptional
  • Optional: chopped pecans or walnuts

Instructions

  • Process the oats in a blender or food processor until they form a fine oat flour. This step creates a smoother pancake.
  • Add the banana, egg, milk, salt, vanilla, baking powder, cinnamon, and sweetener if using. Blend until combined. If the batter is thick, add a tablespoon or two of milk.
  • Heat an oiled or buttered skillet over medium heat. Pour batter into rounds and add nuts if using. Cook until edges bubble, then flip and cook until done.
  • Serve warm with fresh fruit, butter, and real maple syrup.

Notes

This makes about 4–6 small pancakes. Double or triple the recipe as needed for larger groups.

Nutrition

Calories: 90kcal, Carbohydrates: 15g, Protein: 3g, Fat: 2g

Nutrition information is an approximation.


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