Blender Oatmeal Pancakes Recipe
Delicious and fluffy blender oatmeal pancakes made with simple ingredients like oats, ripe banana, eggs, and a touch of maple syrup. These pancakes are quickly blended for a smooth batter and cooked on a hot skillet, perfect for a nutritious and easy breakfast. Serve with your favorite toppings like sliced bananas, nut butter, or more syrup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes
- Category: Breakfast, Brunch
- Method: Blending, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats or quick-cooking oats
- 2 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
Wet Ingredients
- 1 cup water
- 1 medium ripe banana, sliced into 1-inch chunks
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons melted butter, plus more for brushing the skillet if needed
- 1 teaspoon vanilla extract
Optional Serving Suggestions
- Thinly sliced banana
- Maple syrup
- Almond butter or peanut butter
Instructions
- Preheat the skillet: If you’re using an electric skillet, preheat it to 375°F. If not, you will heat your skillet or griddle on the stovetop later.
- Blend the batter: Place all ingredients in a blender. Blend on medium-high speed for 30 to 60 seconds until the batter is smooth. Set aside the batter.
- Heat the cooking surface: For stovetop cooking, heat a skillet (preferably cast iron) or griddle over medium heat. Test readiness by sprinkling a drop of water to see if it sizzles. Brush with melted butter if the surface is not non-stick.
- Cook the pancakes: Using a ⅓-cup measure, pour batter onto the hot surface, leaving space for expansion. Cook until bubbles appear on the surface and edges look matte, about 2 to 3 minutes.
- Flip and finish cooking: Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown on both sides. Repeat with remaining batter, adding butter and adjusting heat as needed to prevent burning.
- Serve warm: Serve immediately with your choice of toppings like sliced bananas, maple syrup, or nut butter. Alternatively, keep pancakes warm in a 200°F oven until ready to serve.
- Store leftovers: Refrigerate leftover pancakes for up to 3 days or freeze for up to 3 months. To reheat, stack pancakes, wrap them in a paper towel, and microwave gently.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- If you don’t have an electric skillet, a cast iron pan or non-stick skillet on the stovetop works perfectly.
- You can substitute water with milk or a dairy-free alternative for richer pancakes.
- Brushing the skillet with butter helps prevent sticking and adds flavor.
- Adjust cooking temperature if pancakes brown too quickly to ensure even cooking.
- Leftovers freeze well and can be reheated quickly for busy mornings.
Find it online: http://bitezly.com/blender-oatmeal-pancakes-recipe/
