This easy blender banana pancake recipe is blended from simple, everyday ingredients and comes together in minutes. No added sugar or oil, and it doesn’t require milk or flour—just ripe bananas, oats, eggs, and a few pantry staples.
Morning meals at our house are a mix: sometimes smoothies, often yogurt and toast, and frequently eggs. Pancakes are a favorite for some family members, but the traditional stovetop routine can feel like a chore on busy mornings. That’s why I developed this blender banana pancake method—quick, minimal cleanup, and loved by everyone at the table.
The batter is blended in one go and cooks up into tender, naturally sweet pancakes. Because the recipe uses oats and bananas as the base, it’s hearty and satisfying without relying on processed flour or dairy. It’s ideal for busy weekdays, relaxed weekend breakfasts, or anytime you want a simple, wholesome pancake.
Ingredients and substitutions
I designed this recipe to be as straightforward as possible. You can also adapt it easily based on what you have on hand:
- Banana – ripe for natural sweetness and binding
- Eggs – provide structure; use large eggs
- Water – a small amount to thin the batter; use milk or a non-dairy milk if you prefer
- Sea salt – enhances flavor
- Oats – rolled or quick oats both work; they turn into a light oat flour when blended
- Baking powder – helps the pancakes rise and stay fluffy
- Baking soda – balances acidity and adds a little lift
These pancakes have been a hit with kids and adults alike. They’re mild, naturally sweet, and pair well with a variety of toppings—fresh fruit, nut butter, yogurt, or a drizzle of maple syrup.
Variations
If you’d like to vary the flavor, add a splash of vanilla extract or a teaspoon of cinnamon to the blender. For autumn-inspired pancakes, try a pinch of pumpkin spice. You can also stir in a tablespoon of ground flax or chia seeds for extra fiber and omega-3s, or fold in a few chopped nuts for texture.
More pancake recipes
Easy Buckwheat Pancakes
Honey Teff Pancakes (made with 100% teff flour)
For a protein-rich topping, try a dollop of peanut butter or a coconut-peanut spread to make the meal more filling.
Recipe notes
I usually cook these pancakes in a non-stick skillet over medium-low heat. A lower temperature helps them cook through without burning and gives you a little wiggle room when flipping.
Blender Banana Pancakes
A quick, simple pancake batter made entirely in the blender. No added sugar, oil, milk, or flour required.
Ingredients
- 2 large ripe bananas
- 2 large eggs
- (scant) 1/2 cup water (or milk/non-dairy milk to taste)
- 1/4 teaspoon sea salt
- 1 1/2 cups rolled oats (or quick oats)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Place a large non-stick skillet over medium-low heat to warm while you prepare the batter.
- Add the ingredients to a high-speed blender in this order: bananas, eggs, water, salt, oats, baking powder, baking soda.
- Blend until smooth, about 10–20 seconds. The batter should be pourable but not too thin; adjust with a tablespoon or two of water if needed.
- Add a small pat of butter or a little oil to the warmed skillet and let it melt and spread.
- When the butter begins to sizzle lightly and small bubbles form, pour or spoon batter into the pan to form pancakes.
- Cook the pancakes until bubbles appear on the surface and edges look set.
- Carefully flip each pancake. Go slowly the first time to see how they hold together; they can be delicate but should firm up on the second side.
- Cook the opposite side for 15–30 seconds or until cooked through.
- Transfer cooked pancakes to a plate and repeat with the remaining batter. Serve warm with your preferred toppings.
Notes
These pancakes freeze well. Layer with parchment between pancakes and store in a sealed bag. Reheat in a toaster or warm oven. For a richer flavor, substitute a small amount of the water with milk or a nut milk. If you prefer sweeter pancakes, add a teaspoon of maple syrup or honey to the batter.
Nutrition
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