How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.
Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.
More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!
Oatmeal Pancake Ingredients
Old-fashioned oats or quick-cooking oats
Either one will do! We’ll throw the oats into a blender with the remaining ingredients, essentially turning them into oat flour along the way.
Water
Yep, plain old water. It lets the natural oat flavor shine through. You could use your milk of choice instead, if you’d like. Regular dairy milk works fine. I’ve realized over the years that non-dairy milks can contribute unnecessary preservatives or thickeners, which can negatively impact 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 pancake texture and a nice banana flavor. You can use a medium-ripe banana if that’s what you have, but the pancakes will likely turn out a bit more dense and chewy (still plenty enjoyable, in my opinion).
Eggs
Eggs bind these gluten-free ingredients together and offer some loft as well. These pancakes cannot be made without eggs, so they are not suitable for those with egg allergies.
Maple syrup
Real maple syrup offers a touch of sweetness. In addition, the natural sugars help produce a tender texture and browned exteriors.
Melted butter
A little bit of butter makes the pancakes more tender and delectable, with more air pockets. If you’re avoiding dairy, replace the butter with melted coconut oil.
Baking powder
Baking powder produces bubbles in the batter and provides extra lift when the batter hits the hot pan. It’s key to producing fluffy pancakes.
Vanilla extract, cinnamon & salt
These all contribute extra flavor. If you don’t like cinnamon, omit it. Salt simply enhances the other flavors so you can taste the nutty oats and banana.
Want Waffles Instead?
Don’t try to make this recipe in your waffle iron—make my Banana Oat Waffles for great results!
Pancake Notes & Tips
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.
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 some extra protein and 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 have asked if blueberries can be added to these pancakes. The answer is yes! Stir up to 1 cup fresh blueberries into your finished batter.
You could also stir up to 1 cup sliced fresh strawberries or even 1/2 cup chocolate chips.
Don’t try to blend extra fruit into the pancake batter—it could mess up the moisture balance and throw off the results.
More Healthy Oat Recipes to Try
You’ll find a ton of wholesome and legitimately crave-worthy oat recipes here on Cookie and Kate. Here are a few of my go-to’s:
- The Best Oatmeal
- Blueberry Baked Oatmeal
- Cherry Pecan Muesli
- Easy No-Bake Granola Bars
- Gluten Free Oat Waffles
- Overnight Oats
Please let me know how your pancakes turn out in the comments! I love hearing from you.
Blender Oatmeal Pancakes
- Author:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
This oatmeal pancake recipe is super easy to make in the blender! These healthy pancakes are perfect for busy mornings. They’re whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.
Ingredients
- 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 tablespoon 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
Instructions
- 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).
- 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.
- 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.
- 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).
- 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).
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
- 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.
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
4waystoyummy
These sound good and I am wondering how they would be as waffles. Waffles can give a lighter airy feel to foods that might be more heavy. Now I just have to wait for my banana to ripen! Thanks!
Kate
I’m not sure, but I have a very similar banana oat waffles recipe that will for sure work well!
Trudi Levine
Can you use frozen banana? That’s what I usually do with my overripe ones
Kate
Hey Trudi! I believe you could—you might need to defrost it for a bit beforehand (but maybe not, since we’re blending it?). Would love to hear how it works for you if you try it!
Lori
Thanks for the recipe. I make ones very similar with almond milk instead of water. I do want to try with the butter because the recipe I use doesn’t call for it. Just a note. I have used quick oats with this recipe because I ran out of the regular and I didn’t like the texture as much. Have you noticed any difference?
These are by far the best pancakes I’ve ever made and so healthy and easy. A must try!
★★★★★
Kate
Thanks Lori! I think you’ll appreciate the butter. You can use quick-cooking oats, same amount—you won’t be able to tell the difference in the final product!
Nancy Shaw
Making these this week. Will let you know. Great recipe Kate.
Kate
Thanks, Nancy! Looking forward to your feedback.
Nancy Shaw
Back to you Kate! I made these pancakes this morning and my husband loved them, so guess who will be making these in regular rotation? I loved them too but they came out a bit thick and made 9 big ones and 1 small one. I used the 1/3 measuring cup. I was wondering if the batter needed more water ( used your suggested amount) or if it might have something to do with the oats that I used, which were organic fast cooking oats. Any ideas?
Kate
Hi Nancy! Thank you for your feedback. Did you let it set at all? If it sets too long, the oats will start to soak up the water. Or, if you used a larger banana can make the batter thicker.
Alex
These look awesome! 2 questions: Did you happen to test with chia or flax egg? And, what type of griddle is that? :)
Kate
Hey Alex! Sorry, since these are made with oat flour (no gluten there), I do not think that chia or flax eggs will suffice. You can try, but you’d likely end up with a strange pudding mixture. I used my old Cuisinart folding griddle—don’t think they’re making it anymore, but I bet you could find something similar!
miriam sulfaro
Hi Kate, I’m not big on eating pancakes, but these sound delish and so healthy. I’ll be making them tomorrow. Yummy
★★★★★
Kate
Thanks, Miriam! Please let me know how they turn out.
Rob
Did you ever try oat/cashew waffles? I put 1 1/2 c rolled oats, 1/3 c raw cashews. pinch salt, 1 Tb butter and 2 1/4 c water in blender and run till very smooth. Transfer to a bowl, because as it thickens it is difficult to get last part out of blender. Allow to thicken somewhat as iron heats. Cook longer than “normal” waffles…till crispy. Freeze extras and reheat in toaster.
Kate
Hey Rob! Thanks for sharing—I have never heard of that combination, and I’m intrigued!
Rob
They’re delicious, and since they’re not sweet they go well with savory spreads for appetizers, too.
Kristina
These look great! Will steal cut oats work?
★★★★★
Kate
Thanks, Kristina! I haven’t tried making these with steel-cut oats. It may be worth a try, but you would definitely need to use half as much steel-cut oats as old-fashioned oats (they are essentially the same thing, but steel-cut oats are twice as dense). You’ll probably need to blend the mixture longer to break down the steel-cut oats, and that could negatively impact the texture. Please let me know if you try!
Katie
These look delicious! And healthy to boot.
Just wanted to mention—I’ve been checking your blog regularly on my iPhone, and hadn’t seen any new recipes since your tortilla soup. It was only after I signed up for the newsletter that I realized you’d been posting recipes all month! On my phone, your homepage still shows up with no recipes more recent than that soup. (I checked it out with an iPad and I could see more recent recipes.) Not sure if it’s just a me problem but figured I would say something in case it’s impacting others and you have the ability to fix it. I wouldn’t want anyone else to miss out!
★★★★★
Kate
Thank you for letting me know, Katie! That’s really strange. It sounds like a caching issue, either with your phone or my website. You might go into your iPhone settings > Safari settings and try clearing your cache. Hope that fixes it. I haven’t heard of this happening to other people, but I will start checking and see what needs to happen on my end! I ran into some difficulties last month and didn’t post as much as I wanted to, so you didn’t miss much, at least. :) Thanks again.
Stacy
Hi! I just wanted to chime in and say that I have been experiencing the same issue with my iPad. The last blog post that shows up is your recipe saving feature. I regularly check several food blogs on my iPad and yours is the only that doesn’t seem to be updating. Just wanted to share!
Kate
Hi Stacy, I’m sorry to hear that. Try clearing you cache, that should do the trick.
Micah
Hi Kate I just read the above comment re phone not updating your posts and this has been happening to me too! I’ll try what you’ve suggested above but wanted to let you know. Also I’m very excited to try these pancakes :)
Elizabeth
Looking forward to making these Oatmeal Pancakes, they sound fabulous! Do you think I could use Steel Cut Oats? Thanks for the recipe!
Kate
Hi Elizabeth! I haven’t tried making these with steel-cut oats. It may be worth a try, but you would definitely need to use half as much steel-cut oats as old-fashioned oats (they are essentially the same thing, but steel-cut oats are twice as dense). You’ll probably need to blend the mixture longer to break down the steel-cut oats, and that could negatively impact the texture. Please let me know if you try!
Phyllis
I will make this recipe this weekend and add fresh blueberries. Thank you…..because I love blueberries.
Kate
Thanks, Phyllis! Enjoy! I think you could stir some blueberries into the batter with great results.
Ele
Hi Kate,
Could you bake these in the oven? And if adding frozen blueberries, would I reduce the water in the recipe? Thank you!
Kate
Hey Ele, I don’t know about baking these in the oven. I think you could stir some frozen blueberries into the batter (perhaps up to 1 cup). I would not blend them into the batter because they would change the moisture levels (maybe reducing the water would help). Please let me know if you give that a try!
Lena
For this recipe and others it would be very helpful if your nutrition information would include the amount of potassium and other nutrients because with certain health conditions it is important to not get too much of what would normally be considered a healthy amount. The percentage of potassium is not nearly as helpful as the amount since it is not stated what the percentage is based on. There are many of us with chronic kidney disease etc. that really need that information and must keep track of the amount of certain nutrients we are getting each day.
Kate
Hi Lena, thank you for your feedback, and I’m sorry that my nutrition info isn’t meeting your needs. I am providing as much information as my nutrition calculator provides—I just don’t have the option to provide exact numbers for potassium at this time. Perhaps there is an another online calculator that you could use?
Lena
Thank you for your reply.
Maria
Can’t wait to try this! I kinda want to add blueberries – thoughts?
Kate
Hi Maria! I think you could stir some blueberries into the batter (perhaps up to 1 cup). I would not blend them into the batter because they would change the moisture levels. Please let me know if you give that a try!
Maria
Thank-you :) and I’ll let you know.
★★★★★
April mullins
is waffle batter and pancake batter different even if only slightly? And can this recipe be adapted?
★★★
Kate
Hey April, they are a bit different. Waffle recipes need a higher amount of fat to crisp up properly. Pancakes call for less. I actually have a banana oat waffle recipe very similar to this one, so I recommend following that recipe!
Emily
Hi there I will try your recipe tomorrow morning.
Kate
Please let me know how the pancakes turn out! Have a great day. :)
catherine gaskin
hi
do you know the calorie count for this
Kate
Hi Catherine! Check under the recipe for the “nutrition information” heading. Click on it to open the full nutrition breakdown.
Darcie
These were great! I’ve been looking for some new breakfast ideas – so tired of my standbys – and these fit just perfectly! Hearty enough to get me to lunch and no mid-morning sinking feeling! Thank you, we’ll be enjoying these often!
★★★★★
Kate
Marvelous! Thank you for getting back to me with your results, Darcie! I appreciate it.
Dana
I will make again! Had to omit butter and the end result was fine. The batch made 6 for the two of us and I have leftovers because these are filling.
★★★★★
Kate
Awesome, thanks Dana! You’re right, the pancakes work without the butter, but they are a bit nicer with it!
Patti
Hello, I wonder if I could add a sweet potato instead of banana?
★★★★★
Kate
Hi Patti! I don’t think you would get the same texture or binding here. If you try it, i would be interested!
Shweta
Hi..can we reduce the quantity of ingredients you used to half to try for first time…thanks
Kate
Hi, That could be ok. Just make sure it can still catch in your blender to blend.
Naz
I make similar pancakes for my 20 month old! Don’t add any butter. Might try adding it next time! I’m trying to include more veggies in my diet and love your website for healthy recipes. Can you please include what to serve with all your recipes (salads for example) or what pairs well with it to make it a complete meal. That would be perfect for me(beginner in healthy eating ☺️)
Kate
The butter is a really nice addition, I think you will enjoy it!
Rebecca A Dunder
Made these for my kiddos this am and they loved them!
★★★★★
Kate
I love it! Thank you for your review, Rebecca.
Tatsiana Afanasyeva
Hi Kate, thank you for the recipe! If I wanted to use ready oat flour, what amount would I use? Thanks!
Kate
Hi Tatisana, Refer to my How to Make Oat Flour for reference in the post. This should help!
Giselle
Hi Kate! I was so excited about these recipe until I saw it called for bananas (darn allergy). Your recipes are also super easy to follow so I made a few vegan subs and cut the measurements in half for about 4 medium size pancakes. Applesauce, flax seeds and hemp milk for a remix. They didn’t turn out super fluffy but still delicious! You are a true foodie’s inspiration <3
Kate
I’m sorry to hear you can’t have these! I tried them without bananas, and just couldn’t get them to work. But, I like your creative approach!
Anne
I made these today exactly as called for in the recipe. I thought they had a really nice texture and flavor profile. The pancakes felt like a cheat meal despite being pretty healthy. My only feedback is that 1/3 cup of batter makes a pretty large pancake so if you like smaller pancakes use 1/4.
★★★★★
Kate
Thank you for trying it already and reporting back!
Karyn
I have been making a very similar recipe for years. My sister in-law shared it with me probably 15 years ago now. My family loves it when I make them. I normally make a triple batch and freeze the left overs. I’ll share my version of the recipe.
Blender Banana Oat Pancakes
Ingredients:
2 cups rolled oats
1 1/4 cups milk (I use almond milk)
1 ripe banana
1/2 tsp cinnamon
1 Tabl maple syrup
1/2 tsp salt
1 tsp vanilla
2 tsp baking powder
1 egg
Directions:
Blend all ingredients in blender until smooth.
Let stand 10 minutes to thicken batter.
Then cook on greased skillet.
★★★★★
Kate
Thank you for sharing your variation!
Carole Kay
I just made these this morning … I added some fresh blueberries and they are delicious !!! I love them
leslye
Can you soak the oats before blending? I imagine I’d have to reduce the water added.
Kate
Hi! I recommend this as is. Not sure about soaking the oats for this to turn out the same.
Laura
Made these for breakfast this morning and they were delicious! I had no doubt since I haven’t found a single one of your recipes I haven’t loved :) My toddler loved them, too. We enjoyed them plain since they had great flavor from the banana and maple syrup. Thank you for another great & easy recipe, Kate!
★★★★★
Joan Entwistle
I had been looking for a way to use up “creamy buckwheat cereal” that I did not like, so I subbed the oatmeal with buckwheat. Made with 1% milk and canola oil instead of butter. These came out very fluffy, light, and delicious.
★★★★★
Kate
Thank you for sharing! I’m glad it turned out with buckwheat.
Dominic
Trying to eat and change lifestyle. Love blueberry pancakes, with lots of syrup. Saw this recipe and gave it a try. Blown away. They where delicious. What an amazing option to buttermilk pancakes. Thank you so much for sharing this. Look forward to more.
★★★★★
Kate
Hooray! I’m delighted you enjoyed thm.
Sum
Hi! I halved the recipe and got around 4 small-med sized pancakes. Really enjoyed these! Thank you! Super easy and quick to make as well!
★★★★★
Kate
That’s great! Thank you for your review, Sum.
Dana Audé
First of all these were ridiculously easy! Wow, is all I can say, I just made these and they are to die for! I made them with water like you said and I wouldn’t change a thing! The flavor is amazing, they are super filling and they taste better than regular pancakes! New staple in my house! Thank you!!!!
★★★★★
Kate
You’re welcome! I’m excited you enjoyed them, Dana.
dixya @food, pleasure, and health
i love this idea for a breakfast, esp for those who doesnt like oatmeal. i will be trying this soon.
Kate
Be sure to let me know what you think when you try it!
Anita Duncan
These are amazing!!! Made half plain and half w bluebs….my new favorite pancake recipe…sorry Martha!
★★★★★
Kate
Hooray! I love it.
KatieK-H
Hi Kate! Love your recipes. What is the actual serving size for these Blender Oatmeal Pancakes? 2 pancakes? 3?
Thanks! :-)
Kate
Hi! It yields 12 pancakes, and serves 4. So 3 pancakes is your magic number :)
Anna
Very tasty and easy to make. My husband who is extremely picky had one complaint – I didn’t make enough :-)
★★★★★
Kate
Fantastic, Anna! Thank you for your review.
Holly Apple
These were the tastiest pancakes I have every had. I was skeptical that it only used oatmeal but they worked out beautifully and don’t feel heavy in my gut. Thank you for your clear instructions and the “why” behind many of the steps that may seem unusual.
★★★★★
Kate
You’re welcome! I’m excited you enjoyed them, Holly.
Karen Tennant
I’ve tried other oat pancakes and been terribly disappointed. I was excited when I saw your recipe. I made your recipe as written with one exception, I only one egg (that is all I had). They were a snap to put together and they came out beautifully! I was very pleased!! They rose beautifully and they are hearty and will hold you for hours. This is my new go to pancake recipe!!
★★★★★
Kate
Hooray! I’m glad you weren’t disappointed. Thanks for your review, Karen.
katniss
they tasate like bannana bread fresh out of the over! supper good
★★★★★
Kate
Thank you, Katniss!
David Hamilton
Wow! Just had this for breakfast this morning. Our new favorite way to make pancakes. Got to get more of those over-ripe bananas. Yet another great recipe from Cookie and Kate! Thanks
★★★★★
Kate
You’re welcome, David!
David Moxon
Delicious! Thanks for the recipe.
A couple of things, just FYI..
I made 4 x 2/3 cup pancakes out of the recipe, so, for those crunching the numbers, serving size is 2/3 cup. I created a food entry in my fitness pal app called “blender Oatmeal Banana Pancakes” for anyone that wants to track it.
claudia
dear kate….these pancakes are the bomb!!!…and thankfully 3 hours later i don’t feel as if i am recovering from the typical carb breakfast…
on another note, i really appreciate your endeavors to create some might fine delights that inspire a springboard opportunity to fine tune to my palate…it’s always a little more or less of something but ultimately a foundation is provided…
thank you
claudia
Kate
Thank you! I’m happy you enjoyed them, Claudia.
Kate
I’ve made these twice now and they’re delicious! My son requested them for state testing so I have a batch ready to grab and go in the freezer! Thanks for a great recipe.
★★★★★
Kate
Thank you for your review, Kate! I’m delighted they are a hit.
Beverly
Just made these for brunch served with natural yoghurt and fruit salad. Delicious, filling and easy to prepare. Thanks for another great recipe :)
★★★★★
Mary
I haven’t had much success in adjusting recipes to be vegan. Yes, I have tried flax, chia, psyllium, and probably others I can think of at the moment. Do you have any suggestions? I’d love to make my family some pancakes!
PS Absolutely love your blog. Big hug to Cookie.
Kate
Hi Mary, I haven’t tried these vegan. But others have commented that flax eggs have worked for them. If you try it, let me know!
Kristin
Made these over the weekend exactly as written, but subbed coconut oil for the butter(was just too lazy to get butter out of the freezer). The coconut oil flavor was subtle but great with the banana. They turned out delicious. My toddler ate them up! Very easy, wholesome and naturally sweetened. Love it. These will become a go-to!
★★★★★
Annika
Great recipe. Used my Vitamix to mix grind the oatmeal finely first. Turned out great. Nice change to oatmeal porridge every morning.
★★★★★
Kate
Thank you for your review, Annika!
JB
These are great, thank you!
★★★★★
Sherry
These were delicious, light and fluffy which surprised me as my previous oatmeal pancakes are usually quite dense – I loved how easy and quick they are to make too! thank you!
★★★★★
Kate
I’m glad you loved them! Thank you for your review, Sherry.
Elizabeth Phelan
Hi, Kate
Had blood work done this am for annual physical, which meant breakfast had to be postponed. I made these babies as soon as I got back. I halved the recipe and ate all 6!
Great!
Elizabeth in Chapel Hill
P.S. Next cookbook anytime soon??
★★★★★
Kandace McClure
The blender pancakes were pleasantly surprising in both the flavor and texture. I enjoyed them so much that I munched on them all the rest of the day. It seems that the oats do absorb more of the liquid as the cooking progresses, so I thinned the batter out a bit with almond milk. Perfect recipe and I can’t wait to try them again. Soon!
★★★★★
Kate
I love it! Thank you for sharing, Kandace. Yes, they can absorb some if they sit too long. I’m glad you found something that worked for you.
Kylie D
Easy peasy pancakes to whip up and taste fantastic! They have more “oomph” than plain flour ones and topped with peanut butter gives you a nutritious snack. Another Cookie&Kate winner!
★★★★★
Aoife
These pancakes are delicious and so filling!
I made them vegan by using flax-eggs (1tbsp flaxseed + 3 tbsp water = 1 egg) and they turned out great.
Thanks for all your amazing recipes, you’re my go to website for delicious food.
★★★★★
Kate
I’m happy to hear they turned out great, Aoife!
Carolyn
These are a new staple in our house. I’m celiac and my husband can’t digest regular GF pancakes but has no issues with these. I throw all the ingredients (plus a scoop of protein powder) in a bowl and mix them with an immersion blender. Absolutely delicious!
★★★★★
Kate
I’m so glad, Carolyn! Thank you for your feedback and the protein powder suggestion!
BPB
We made your pancakes twice. The first time our 4yr old grandson thought they were terrific. The 2nd time we made them for us and dropped wild frozen blue berries on the pancake, and they were good. We buy the frozen blue berries from Costco in Lenexa, KS. This recipe is a regular.
Paul from O.P. Ks
★★★★★
Kate
I love that! Thank you for sharing. Blueberries would be delicious.
Jacob
These tasted absolutely delicious! Just Curious, though, are the number of calories shown for one serving for one pancake or three?
★★★★★
Kate
Hey Jacob, the nutrition facts are for one of four servings, so three pancakes. I’ll edit the nutrition info to make that more clear!
Caroline L
The flavor of these pancakes is perfect. Nice subtle banana and cinnamon flavors. The pancakes are very easy to make and bake up nice and thick. Thank you for the recipe, Kate!
★★★★★
Kate
Thank you, Caroline! :)
Amy
Love how easy it is to whip up the pancakes in the blender! Love the taste!
★★★★★
Lori Evert
I’ve made about 6 different oatmeal banana pancake recipes and they are always gluey or raw in the middle- this one was no different. What could be happening?
Thank you
★★★
Kate
Hi Lori, sorry to hear that. These have the best, most fluffy texture when you use a very ripe banana. They’ll still be a little more dense than a fluffy buttermilk pancake made with all-purpose flour, but they shouldn’t be gluey or raw. You might just need to dial down the heat a bit so the pancakes have more time to cook through the middle before they are browned on the outside. Hope that helps!
Lori Evert
thank you.
i will try again using a riper banana
Greta
Very easy to make and delicious!
Caroline
Currently in my third week of eating these pancakes for breakfast! Cannot get enough of them :)
★★★★★
Kate
Yay! Happy to hear it. :)
Joanne Horwitz
Hi! Can you possibly suggest a substitute for maple syrup. Where I’m at in Johannesburg South Africa I’ve been looking for months for maple syrup and just can’t find it locally. Would really like to try this recipe.
Kate
Hi Joanne! I haven’t tried, but honey would probably work, or you could substitute an equal amount of plain sugar. Enjoy!
Joanne Horwitz
Honey it is! We have superb local honey and it’s a kitchen cupboard staple in this house. Thanks for the suggestion. We have a public holiday here on Tuesday so I’m planning to make these then.
Allie
Kid tested, mother approved! I feel good giving my kiddos pancakes now! Delish and nutrish :-))
★★★★★
Kate
Thank you, Allie! I’m happy you enjoyed it.
Rebecca
Delicious! I tried these today, and they turned out great! Super easy to pull together using the blender too. I’ll definitely make again.
★★★★★
Kate
I love it, Rebecca! Thank you for your review.
Jessica
These are my new favorite pancakes. So easy, healthy, and delicious. I packed the leftovers for my toddler’s lunch and she loved them too.
★★★★★
Kate
That’s great! I’m happy she loved them. I appreciate your review, Jessica.
Stephanie
These were so delicious and browned up beautifully. Thank you, Kate!
★★★★★
Kate
I’m so glad! Thank you, Stephanie.
Jen
Thanks Kate, these are delicious! Wondering if it would work as a tray bake do you think? For those days you haven’t got time to stand at the stove flipping?
★★★★★
Kate
Thanks, Jen! To be honest, I’ve never tried baking pancake batter so I’m not entirely sure! Please report back if you give it a try.
Carla
Made them this morning and they were delicious! Easy to whip up with ingredients that most of us have at home. This recipe will be added to my breakfast favorites along with your buckwheat pancake and buckwheat waffle recipes. Forwarded the link to family members so they too can enjoy them.
★★★★★
Kate
Thank you for your feedback, Carla! And thank you for sharing my recipes. I really appreciate it!
Kathe
We’ve used this recipe numerous times now. It’s perfect. And the blender allows for easy pouring. You have so many good recipes that we bought your book. Thanks so much much.
★★★★★
Kate
I’m so glad to hear that, Kathe! Thank you, and enjoy the book. :)
Holly
Super tasty, I have made these several times now. So quick and easy. My kids say that the flavour/texture makes them think of french toast.
Thanks Kate!
★★★★★
Kate
You’re welcome, Holly! I’m happy to hear you enjoyed it.
Anneke
SO GOOD. These are amazing, I made back to back two days in a row.
★★★★★
Kate
I love to hear that! Thank you for sharing, Anneke.
Tammy
Excellent pancakes! I’ve had this one queued up to try for a while but we’ve still had difficulty getting rolled oats locally. Finally got them and made them for breakfast this morning. They were delicious, cooked well, and were a big hit. Thanks for this recipe — no need to make any other kind of pancake ever again!
★★★★★
Kate
Wonderful! I’m glad you loved them, Tammy.