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Homemade Easy Blender Pancakes photo

Easy Blender Pancakes

These Easy Blender Pancakes are deliciously fluffy and quick to make, perfect for busy mornings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 cups old-fashioned oats (can use gluten-free oats)
  • 1 cup unsweetened vanilla almond milk (or milk of your choice)
  • 1 ripe medium banana
  • 1 large egg
  • 1 egg white
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Equipment

  • Blender
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients - Gather all your ingredients and make sure your banana is ripe. The riper the banana, the sweeter your pancakes will be.
  2. Step 2: Blend It Up - In your blender, combine the oats, almond milk, banana, egg, egg white, maple syrup, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth and creamy.
  3. Step 3: Heat the Skillet - Place a non-stick skillet or griddle over medium heat and allow it to warm up. You can add a small amount of oil or cooking spray if desired.
  4. Step 4: Pour and Cook - Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  5. Step 5: Flip and Finish - Carefully flip the pancakes using your spatula and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
  6. Step 6: Serve and Enjoy! - Serve your pancakes warm with toppings of your choice, such as fresh fruit, more maple syrup, or even a dollop of yogurt.

Notes

  • For gluten-free pancakes, ensure you use certified gluten-free oats.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze pancakes in a single layer before transferring to a freezer bag for up to 3 months.