Blender Oatmeal Pancakes
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(194)
Ingredients
4 servings
- 2 cups old-fashioned oats or quick-cooking oats
- 1 cup water
- 1 medium ripe banana (the riper, the better), sliced into 1-inch chunks
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons melted butter, plus more for brushing the skillet if needed
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- Optional serving suggestions: Thinly sliced banana, maple syrup, almond butter or peanut butter
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Preparation
Step 1
If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you’ll find a stovetop alternative in step 3).
Step 2
In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
Step 3
If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.
Step 4
Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
Step 5
Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
Step 6
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
Step 7
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Step 8
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Chef's notes
Prepare the batter just before cooking. These pancakes are super easy to whip up and the batter will thicken up over time, so don’t blend too soon. These pancakes reheat well 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 upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.
Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are becoming too browned on the outside while still raw on the inside.
Lightly brush your griddle or skillet with melted butter in between batches. If your surface is truly non-stick, you may not need to butter it at all. Otherwise, use a light hand because 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 little too long than to end up with a doughy mess.
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.
