Easy Blender Oatmeal Pancakes (Healthy & GF)

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These oatmeal pancakes come together right in the blender—so easy! They’re healthy, whole grain, gluten-free, and perfect for busy mornings.

Updated byKathryne Tayloron August 30, 2024

How about pancakes—like, right now? These are the easiest pancakes I’ve ever made because everything whirs together in the blender! Weekday pancakes are officially on the menu.

Plus, these pancakes are built on healthy whole grains—oats—and other wholesome ingredients that’ll actually keep you full until lunch. They’re not decadent buttermilk pancakes, but they’re entirely delicious in their own wholesome way.

More reasons to love this recipe: These pancakes are the perfect home for a lone overripe banana, and they disappear fast with both kids and adults. Freeze any leftovers for a super simple breakfast or snack anytime. Let’s make some pancakes already!

Oatmeal Pancake Ingredients

Old-fashioned oats or quick-cooking oats

Either one will do! We’ll toss the oats into a blender with the rest of the ingredients, essentially turning them into oat flour along the way.

Water

Yep, plain old water. It lets the natural oat flavor shine. You could swap in your milk of choice if you’d like—regular dairy milk works fine. Over the years I’ve noticed that non-dairy milks can sneak in preservatives or thickeners that muddy the 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 texture and a lovely banana flavor. A medium-ripe banana works if that’s what you have, but the pancakes will likely be a touch denser and chewier (still plenty enjoyable, in my opinion).

Eggs

Eggs bind these gluten-free ingredients together and give the pancakes a little lift, too. These pancakes can’t be made without eggs, so they’re not suitable for those with egg allergies.

Maple syrup

Real maple syrup offers a touch of sweetness. Its natural sugars also help produce a tender crumb and those beautifully browned exteriors.

Melted butter

A little butter makes the pancakes more tender and delectable, with more air pockets. If you’re skipping dairy, swap in melted coconut oil.

Baking powder

Baking powder produces bubbles in the batter and gives extra lift the moment it hits the hot pan. It’s key to fluffy pancakes.

Vanilla extract, cinnamon & salt

These all add layers of flavor. If you don’t love cinnamon, just omit it. Salt simply amplifies the other flavors so the nutty oats and banana shine through.

Want Waffles Instead?

Don’t try this batter in your waffle iron—make my Banana Oat Waffles for great results instead!

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 thickens as it sits, so don’t blend too far ahead. They reheat beautifully 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 on contact. Start too soon and your pancakes won’t brown and will be tricky to flip.

Griddles are great because you can cook more pancakes at once. Electric griddles are especially nice since the temperature stays steady.

If you’re cooking on the stovetop, you may need to dial back the heat over time. Your temperature is too high if the pancakes brown too fast on the outside while still raw inside.

Lightly brush your griddle or skillet with melted butter between batches. If your surface is truly non-stick, you may not need to butter it at all. Otherwise, use a light hand—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 touch 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 an extra boost of protein and a hit of 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 of you have asked if blueberries can be folded in. The answer is yes! Stir up to 1 cup fresh blueberries into the finished batter.

You could also stir in up to 1 cup sliced fresh strawberries or even 1/2 cup chocolate chips.

Don’t try to blend extra fruit into the batter—it could throw off the moisture balance and the results. For a more prominent banana flavor, try my 3-Ingredient Banana Pancakes.

More Healthy Oat Recipes to Try

You’ll find a ton of wholesome, legitimately crave-worthy oat recipes here on Cookie and Kate. Here are a few of my go-to’s:

Please let me know how your pancakes turn out in the comments! I always love hearing from you.

Easy Blender Oatmeal Pancakes (Healthy & GF)

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These oatmeal pancakes are super easy to make right in the blender! They’re healthy, whole grain and gluten-free—perfect for busy mornings. Recipe yields 12 pancakes, enough for 4 servings.

Ingredients

Instructions

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.

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