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Blender Banana Oat Pancakes Quick and Easy Recipe

by on September 9, 2025
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If you’re craving a quick and healthy breakfast, you’ll love these Blender Banana Oat Pancakes. This easy recipe uses simple ingredients and takes just minutes to make. Whether you’re in a rush or want a leisurely brunch, these pancakes will fill you up with flavor and nutrition. Let’s dive into the ingredients and get cooking! You’ll impress yourself and your family with this delicious dish.

I use 2 ripe bananas for this recipe. Ripe bananas are key for great flavor. They add natural sweetness and moisture to the pancakes. Look for bananas with brown spots for the best taste. Next, I add 1 cup of rolled oats. Oats are healthy and filling. They give the pancakes a nice texture. Plus, oats are gluten-free if you pick certified ones. I use 1 cup of milk. You can choose dairy or non-dairy milk. Almond milk, oat milk, or coconut milk all work well. The milk helps blend the ingredients smoothly. Two large eggs are next. Eggs bind the batter and add richness. I also include 1 teaspoon of baking powder. This makes the pancakes fluffy and light. Add 1 teaspoon of vanilla extract for a sweet aroma. I also like to sprinkle in 1/2 teaspoon of cinnamon. This adds warmth and spice. A pinch of salt balances the sweet flavors. Lastly, I use coconut oil or butter for cooking. This helps prevent sticking and adds flavor. Just a small amount goes a long way. To start, gather your ingredients. You need ripe bananas, rolled oats, milk, eggs, baking powder, vanilla extract, cinnamon, and a pinch of salt. First, peel the bananas and break them into pieces. Place the banana pieces in your blender. Next, add one cup of rolled oats. Make sure to include one cup of milk, either dairy or a non-dairy option. Crack in two large eggs, then add one teaspoon of baking powder. Pour in one teaspoon of vanilla extract and add half a teaspoon of cinnamon. Finish with a pinch of salt. Blend everything on high speed until smooth. The mixture should look like pancake batter. If the batter is too thick, add a bit more milk to make it easier to pour. Now, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to grease the surface. Once hot, use a measuring cup to pour about a quarter cup of batter onto the skillet for each pancake. Cook for about two to three minutes. You know it’s time to flip when bubbles form on the surface. Carefully flip the pancakes and cook for another two to three minutes until they are golden brown. Once done, remove them from the skillet and keep them warm while you cook the rest of the batter. For a beautiful presentation, stack the pancakes high on a colorful plate. Top them with fresh fruits like sliced bananas or berries. Drizzle maple syrup over the top for added sweetness. You can even add a dollop of yogurt for a creamy touch. This makes your pancakes not only tasty but also visually appealing! To get the best pancake batter, blend your ingredients well. The mixture should be smooth and thick, but not too thick. If it seems too thick, add a splash more milk. This helps the pancakes fluff up while cooking. You want a batter that flows easily but still holds some shape when you pour it. Heat your skillet over medium heat before adding any batter. A hot surface helps the pancakes cook evenly. Use a bit of coconut oil or butter to grease the pan. When bubbles form on the surface, it's time to flip the pancake. This keeps them golden and not burnt. Cook each side until it turns a nice golden brown, about 2-3 minutes. For toppings, think fresh! Sliced bananas add sweetness and texture. You can also use berries for a burst of color and flavor. Maple syrup is a must for that classic touch. A dollop of yogurt can add creaminess, too. You can mix and match these toppings to create your perfect stack. Enjoy exploring different flavors! {{image_2}} You can make your pancakes even better with mix-ins. Try adding chopped nuts for crunch. Walnuts or pecans work well. You can also stir in chocolate chips for a sweet touch. Berries like blueberries or raspberries add flavor and color. Just fold them into the batter after blending. This way, you keep their shape and flavor intact. If you need a gluten-free option, you can swap rolled oats with gluten-free oats. Make sure to check the label. Some oats may have gluten traces. You can also use almond flour or coconut flour. Each gives a different taste and texture. Adjust the amount of liquid in the recipe. Gluten-free flours may absorb more moisture. For a vegan twist, replace eggs with flaxseed meal or chia seeds. Mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water. Let it sit for a few minutes to thicken. For milk, use almond milk, soy milk, or any plant-based milk. These swaps keep your pancakes light and tasty without using animal products. Enjoy guilt-free! After making your pancakes, let them cool first. This helps keep them from getting soggy. Once cooled, stack the pancakes with parchment paper between them. Place the stack in an airtight container. You can store them in the fridge for up to three days. This way, they stay fresh and tasty for your next meal. To reheat your pancakes, you have a few options. You can use a microwave, skillet, or oven. For the microwave, place one pancake on a plate and heat for about 20-30 seconds. If you use a skillet, add a little oil and warm each pancake for 1-2 minutes on medium heat. If you prefer the oven, wrap the pancakes in foil and heat at 350°F (175°C) for about 10 minutes. Each method keeps your pancakes soft and warm. Freezing pancakes is a great way to save time. Start by cooling your pancakes completely. Then, place a piece of parchment paper between each pancake. This helps keep them from sticking together. Next, put the stack in a freezer-safe bag or container. You can freeze them for up to three months. When you're ready to eat, just reheat them directly from the freezer. Enjoy a quick and delicious breakfast anytime! If your batter is thick, just add more milk. Start with one tablespoon. Blend again until smooth. You want a pourable batter but not too runny. Each banana adds different moisture, so adjust as needed. Yes, you can use instant oats. They will blend well and give a nice texture. However, rolled oats add a heartier bite. Instant oats might make the pancakes softer. You can use mashed banana or applesauce. About 1/4 cup replaces one egg. This keeps the pancakes moist and adds flavor. Ground flaxseed mixed with water is another option. Let it sit for a few minutes before adding. Leftover pancakes last about three days in the fridge. Store them in an airtight container. You can reheat them in the microwave or on a skillet. They will taste great, even after a few days! You learned how to make delicious banana oat pancakes using simple ingredients. We explored fresh bananas, rolled oats, and various cooking tips for great texture and flavor. You can personalize your pancakes with mix-ins and adaptations for different diets. Proper storage and reheating can keep them tasty for days. With these steps, you'll impress everyone with your pancake skills. Enjoy making, sharing, and tasting your banana oat creations!

Ingredients

Fresh Bananas

I use 2 ripe bananas for this recipe. Ripe bananas are key for great flavor. They add natural sweetness and moisture to the pancakes. Look for bananas with brown spots for the best taste.

Rolled Oats

Next, I add 1 cup of rolled oats. Oats are healthy and filling. They give the pancakes a nice texture. Plus, oats are gluten-free if you pick certified ones.

Dairy or Non-Dairy Milk

I use 1 cup of milk. You can choose dairy or non-dairy milk. Almond milk, oat milk, or coconut milk all work well. The milk helps blend the ingredients smoothly.

Eggs and Baking Powder

Two large eggs are next. Eggs bind the batter and add richness. I also include 1 teaspoon of baking powder. This makes the pancakes fluffy and light.

Flavor Enhancements (Vanilla Extract, Cinnamon, Salt)

Add 1 teaspoon of vanilla extract for a sweet aroma. I also like to sprinkle in 1/2 teaspoon of cinnamon. This adds warmth and spice. A pinch of salt balances the sweet flavors.

Cooking Fat (Coconut Oil or Butter)

Lastly, I use coconut oil or butter for cooking. This helps prevent sticking and adds flavor. Just a small amount goes a long way.

Step-by-Step Instructions

Blending the Ingredients

To start, gather your ingredients. You need ripe bananas, rolled oats, milk, eggs, baking powder, vanilla extract, cinnamon, and a pinch of salt. First, peel the bananas and break them into pieces. Place the banana pieces in your blender. Next, add one cup of rolled oats. Make sure to include one cup of milk, either dairy or a non-dairy option. Crack in two large eggs, then add one teaspoon of baking powder. Pour in one teaspoon of vanilla extract and add half a teaspoon of cinnamon. Finish with a pinch of salt.

Blend everything on high speed until smooth. The mixture should look like pancake batter. If the batter is too thick, add a bit more milk to make it easier to pour.

Cooking the Pancakes

Now, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to grease the surface. Once hot, use a measuring cup to pour about a quarter cup of batter onto the skillet for each pancake. Cook for about two to three minutes. You know it’s time to flip when bubbles form on the surface.

Carefully flip the pancakes and cook for another two to three minutes until they are golden brown. Once done, remove them from the skillet and keep them warm while you cook the rest of the batter.

Serving Suggestions and Presentation Tips

For a beautiful presentation, stack the pancakes high on a colorful plate. Top them with fresh fruits like sliced bananas or berries. Drizzle maple syrup over the top for added sweetness. You can even add a dollop of yogurt for a creamy touch. This makes your pancakes not only tasty but also visually appealing!

Tips & Tricks

Achieving Perfect Pancake Batter Consistency

To get the best pancake batter, blend your ingredients well. The mixture should be smooth and thick, but not too thick. If it seems too thick, add a splash more milk. This helps the pancakes fluff up while cooking. You want a batter that flows easily but still holds some shape when you pour it.

Cooking Tips for Golden-Color Pancakes

Heat your skillet over medium heat before adding any batter. A hot surface helps the pancakes cook evenly. Use a bit of coconut oil or butter to grease the pan. When bubbles form on the surface, it’s time to flip the pancake. This keeps them golden and not burnt. Cook each side until it turns a nice golden brown, about 2-3 minutes.

Recommended Toppings for Banana Oat Pancakes

For toppings, think fresh! Sliced bananas add sweetness and texture. You can also use berries for a burst of color and flavor. Maple syrup is a must for that classic touch. A dollop of yogurt can add creaminess, too. You can mix and match these toppings to create your perfect stack. Enjoy exploring different flavors!

Variations

Adding Mix-Ins (Nuts, Chocolate Chips, or Berries)

You can make your pancakes even better with mix-ins. Try adding chopped nuts for crunch. Walnuts or pecans work well. You can also stir in chocolate chips for a sweet touch. Berries like blueberries or raspberries add flavor and color. Just fold them into the batter after blending. This way, you keep their shape and flavor intact.

Gluten-Free Substitutes

If you need a gluten-free option, you can swap rolled oats with gluten-free oats. Make sure to check the label. Some oats may have gluten traces. You can also use almond flour or coconut flour. Each gives a different taste and texture. Adjust the amount of liquid in the recipe. Gluten-free flours may absorb more moisture.

Vegan Option Modifications (Egg and Milk Alternatives)

For a vegan twist, replace eggs with flaxseed meal or chia seeds. Mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water. Let it sit for a few minutes to thicken. For milk, use almond milk, soy milk, or any plant-based milk. These swaps keep your pancakes light and tasty without using animal products. Enjoy guilt-free!

Storage Info

How to Store Leftover Pancakes

After making your pancakes, let them cool first. This helps keep them from getting soggy. Once cooled, stack the pancakes with parchment paper between them. Place the stack in an airtight container. You can store them in the fridge for up to three days. This way, they stay fresh and tasty for your next meal.

Reheating Techniques

To reheat your pancakes, you have a few options. You can use a microwave, skillet, or oven. For the microwave, place one pancake on a plate and heat for about 20-30 seconds. If you use a skillet, add a little oil and warm each pancake for 1-2 minutes on medium heat. If you prefer the oven, wrap the pancakes in foil and heat at 350°F (175°C) for about 10 minutes. Each method keeps your pancakes soft and warm.

Freezing Banana Oat Pancakes for Later Use

Freezing pancakes is a great way to save time. Start by cooling your pancakes completely. Then, place a piece of parchment paper between each pancake. This helps keep them from sticking together. Next, put the stack in a freezer-safe bag or container. You can freeze them for up to three months. When you’re ready to eat, just reheat them directly from the freezer. Enjoy a quick and delicious breakfast anytime!

FAQs

How do I make the batter thinner if it’s too thick?

If your batter is thick, just add more milk. Start with one tablespoon. Blend again until smooth. You want a pourable batter but not too runny. Each banana adds different moisture, so adjust as needed.

Can I use instant oats instead of rolled oats?

Yes, you can use instant oats. They will blend well and give a nice texture. However, rolled oats add a heartier bite. Instant oats might make the pancakes softer.

What can I substitute for eggs in this recipe?

You can use mashed banana or applesauce. About 1/4 cup replaces one egg. This keeps the pancakes moist and adds flavor. Ground flaxseed mixed with water is another option. Let it sit for a few minutes before adding.

How long do leftover pancakes last in the fridge?

Leftover pancakes last about three days in the fridge. Store them in an airtight container. You can reheat them in the microwave or on a skillet. They will taste great, even after a few days!

You learned how to make delicious banana oat pancakes using simple ingredients. We explored fresh bananas, rolled oats, and various cooking tips for great texture and flavor. You can personalize your pancakes with mix-ins and adaptations for different diets. Proper storage and reheating can keep them tasty for days. With these steps, you’ll impress everyone with your pancake skills. Enjoy making, sharing, and tasting your banana oat creations!

I use 2 ripe bananas for this recipe. Ripe bananas are key for great flavor. They add natural sweetness and moisture to the pancakes. Look for bananas with brown spots for the best taste. Next, I add 1 cup of rolled oats. Oats are healthy and filling. They give the pancakes a nice texture. Plus, oats are gluten-free if you pick certified ones. I use 1 cup of milk. You can choose dairy or non-dairy milk. Almond milk, oat milk, or coconut milk all work well. The milk helps blend the ingredients smoothly. Two large eggs are next. Eggs bind the batter and add richness. I also include 1 teaspoon of baking powder. This makes the pancakes fluffy and light. Add 1 teaspoon of vanilla extract for a sweet aroma. I also like to sprinkle in 1/2 teaspoon of cinnamon. This adds warmth and spice. A pinch of salt balances the sweet flavors. Lastly, I use coconut oil or butter for cooking. This helps prevent sticking and adds flavor. Just a small amount goes a long way. To start, gather your ingredients. You need ripe bananas, rolled oats, milk, eggs, baking powder, vanilla extract, cinnamon, and a pinch of salt. First, peel the bananas and break them into pieces. Place the banana pieces in your blender. Next, add one cup of rolled oats. Make sure to include one cup of milk, either dairy or a non-dairy option. Crack in two large eggs, then add one teaspoon of baking powder. Pour in one teaspoon of vanilla extract and add half a teaspoon of cinnamon. Finish with a pinch of salt. Blend everything on high speed until smooth. The mixture should look like pancake batter. If the batter is too thick, add a bit more milk to make it easier to pour. Now, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to grease the surface. Once hot, use a measuring cup to pour about a quarter cup of batter onto the skillet for each pancake. Cook for about two to three minutes. You know it’s time to flip when bubbles form on the surface. Carefully flip the pancakes and cook for another two to three minutes until they are golden brown. Once done, remove them from the skillet and keep them warm while you cook the rest of the batter. For a beautiful presentation, stack the pancakes high on a colorful plate. Top them with fresh fruits like sliced bananas or berries. Drizzle maple syrup over the top for added sweetness. You can even add a dollop of yogurt for a creamy touch. This makes your pancakes not only tasty but also visually appealing! To get the best pancake batter, blend your ingredients well. The mixture should be smooth and thick, but not too thick. If it seems too thick, add a splash more milk. This helps the pancakes fluff up while cooking. You want a batter that flows easily but still holds some shape when you pour it. Heat your skillet over medium heat before adding any batter. A hot surface helps the pancakes cook evenly. Use a bit of coconut oil or butter to grease the pan. When bubbles form on the surface, it's time to flip the pancake. This keeps them golden and not burnt. Cook each side until it turns a nice golden brown, about 2-3 minutes. For toppings, think fresh! Sliced bananas add sweetness and texture. You can also use berries for a burst of color and flavor. Maple syrup is a must for that classic touch. A dollop of yogurt can add creaminess, too. You can mix and match these toppings to create your perfect stack. Enjoy exploring different flavors! {{image_2}} You can make your pancakes even better with mix-ins. Try adding chopped nuts for crunch. Walnuts or pecans work well. You can also stir in chocolate chips for a sweet touch. Berries like blueberries or raspberries add flavor and color. Just fold them into the batter after blending. This way, you keep their shape and flavor intact. If you need a gluten-free option, you can swap rolled oats with gluten-free oats. Make sure to check the label. Some oats may have gluten traces. You can also use almond flour or coconut flour. Each gives a different taste and texture. Adjust the amount of liquid in the recipe. Gluten-free flours may absorb more moisture. For a vegan twist, replace eggs with flaxseed meal or chia seeds. Mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water. Let it sit for a few minutes to thicken. For milk, use almond milk, soy milk, or any plant-based milk. These swaps keep your pancakes light and tasty without using animal products. Enjoy guilt-free! After making your pancakes, let them cool first. This helps keep them from getting soggy. Once cooled, stack the pancakes with parchment paper between them. Place the stack in an airtight container. You can store them in the fridge for up to three days. This way, they stay fresh and tasty for your next meal. To reheat your pancakes, you have a few options. You can use a microwave, skillet, or oven. For the microwave, place one pancake on a plate and heat for about 20-30 seconds. If you use a skillet, add a little oil and warm each pancake for 1-2 minutes on medium heat. If you prefer the oven, wrap the pancakes in foil and heat at 350°F (175°C) for about 10 minutes. Each method keeps your pancakes soft and warm. Freezing pancakes is a great way to save time. Start by cooling your pancakes completely. Then, place a piece of parchment paper between each pancake. This helps keep them from sticking together. Next, put the stack in a freezer-safe bag or container. You can freeze them for up to three months. When you're ready to eat, just reheat them directly from the freezer. Enjoy a quick and delicious breakfast anytime! If your batter is thick, just add more milk. Start with one tablespoon. Blend again until smooth. You want a pourable batter but not too runny. Each banana adds different moisture, so adjust as needed. Yes, you can use instant oats. They will blend well and give a nice texture. However, rolled oats add a heartier bite. Instant oats might make the pancakes softer. You can use mashed banana or applesauce. About 1/4 cup replaces one egg. This keeps the pancakes moist and adds flavor. Ground flaxseed mixed with water is another option. Let it sit for a few minutes before adding. Leftover pancakes last about three days in the fridge. Store them in an airtight container. You can reheat them in the microwave or on a skillet. They will taste great, even after a few days! You learned how to make delicious banana oat pancakes using simple ingredients. We explored fresh bananas, rolled oats, and various cooking tips for great texture and flavor. You can personalize your pancakes with mix-ins and adaptations for different diets. Proper storage and reheating can keep them tasty for days. With these steps, you'll impress everyone with your pancake skills. Enjoy making, sharing, and tasting your banana oat creations!

Blender Banana Oat Pancakes

Start your morning with delicious Blender Banana Oat Pancakes that are easy to whip up in just 20 minutes! Made with ripe bananas, rolled oats, and a hint of cinnamon, these pancakes are not only tasty but also pack a healthy punch. Perfect for a weekend brunch or a quick weekday breakfast, discover how to create fluffy pancakes that your whole family will love. Click to explore the recipe and elevate your breakfast game!
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Ingredients
  

2 ripe bananas

1 cup rolled oats

1 cup milk (dairy or non-dairy)

2 large eggs

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch of salt

Coconut oil or butter, for cooking

Instructions
 

In a blender, combine the ripe bananas, rolled oats, milk, eggs, baking powder, vanilla extract, cinnamon, and a pinch of salt.

    Blend on high speed until the mixture is smooth and resembles a pancake batter. If the batter appears too thick, add a little more milk to reach your desired consistency.

      Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to grease the surface.

        Pour approximately 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface.

          Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.

            Remove pancakes from the skillet and keep warm while you continue to cook the remaining batter.

              Serve the pancakes stacked high, topped with fresh fruits, a drizzle of maple syrup, or a dollop of yogurt.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (about 8 pancakes)

                  - Presentation Tips: Arrange pancakes on a colorful plate, add sliced bananas and berries on top, and drizzle with maple syrup for a vibrant and appetizing look.