Save Last Sunday morning, I stood in my kitchen with two speckled bananas that had seen better days, something between compost and breakfast. My roommate peered over my shoulder and asked if I was finally going to bake banana bread, but I was craving something faster, something that felt like a hug but wouldn't take an hour. These pancakes emerged from that lazy morning impulse, and now they are the reason I actually look forward to overripe fruit sitting on my counter.
The first time I made these for my mom, she watched me dump whole oats into the blender with a look of genuine concern. She is old school about pancakes, the kind of person who believes in sifted flour and rested batter and proper lumpy texture. When she took that first bite, skeptical and polite, she went silent for a full ten seconds before asking for the recipe. Now she texts me photos of her own banana oat stacks, usually with some variation about how she never thought she would like blender pancakes.
Ingredients
- 2 large ripe bananas: The more brown spots and freckles, the sweeter your pancakes will be, so do not shy away from ugly fruit
- 2 large eggs: Room temperature eggs blend more smoothly and help create that fluffy texture we are after
- 1/2 teaspoon vanilla extract: Even though it is optional, this tiny addition makes everything taste like a proper breakfast
- 1 cup rolled oats: Certified gluten free if that matters to your household, otherwise whatever oats you have in the pantry work beautifully
- 1/2 teaspoon baking powder: The secret to giving these that lift, so they are not sad flat discs on your plate
- Pinch of salt: Just enough to wake up all the flavors without making these taste savory
- 1/2 teaspoon ground cinnamon: Warm and comforting, though nutmeg works if you are feeling adventurous
- Coconut oil or neutral oil: Just enough to keep things from sticking, plus coconut oil adds this subtle sweetness you cannot quite place
Instructions
- Blend the base:
- Toss your bananas, eggs, and vanilla into the blender and let it run until everything is smooth and golden, like a milkshake.
- Add the dry ingredients:
- Dump in the oats, baking powder, salt, and cinnamon, then pulse until combined, keeping just a little texture from the oats.
- Heat things up:
- Get your skillet nice and warm over medium heat, then swipe it with just enough oil to glisten.
- Pour and wait:
- Scoop about 1/4 cup of batter per pancake, watching for bubbles to form and edges to set before you even think about flipping.
- Flip and finish:
- Gently turn each pancake and give them another minute or two until they are golden and cooked through.
- Stack and serve:
- Pile them high on plates while they are still warm, letting everyone add their own favorite toppings.
Save My nephew declared these birthday cake material when I made them during a weekend visit, mostly because I let him add chocolate chips to his stack. He is six and his bar for birthday cake is admittedly low, but watching him happily eat something that was essentially fruit and oats felt like a parenting win. Now whenever I visit, the blender comes out first thing in the morning, and he has started requesting them as the special occasion breakfast.
Making Them Your Own
I have found that adding a spoonful of nut butter directly into the blender makes these feel more substantial, especially on days when I need breakfast to actually stick with me. The batter thickens up slightly, but the flavor becomes this rich, nutty situation that needs absolutely no toppings whatsoever. Protein powder works too if you are coming back from a morning workout and need something more filling.
The Perfect Flip
After many broken pancakes and frustrated mornings, I finally learned that patience is the secret weapon here. Wait until you see bubbles forming across the entire surface and the edges look matte rather than shiny, that is your window. Slide the spatula underneath confidently but gently, and flip in one smooth motion rather than a hesitant half turn.
Meal Prep Magic
These reheat surprisingly well, which means you can double the batch on Sunday and have breakfast handled for half the week. I stack cooled pancakes between pieces of parchment paper and freeze them in a bag, then pop them straight into the toaster when mornings get chaotic.
- Let them cool completely before freezing, or you will end up with one giant frozen pancake brick
- The toaster gives better results than the microwave, bringing back some of that fresh cooked texture
- Label your freezer bag with the date because frozen pancakes all look the same after a few weeks
Save There is something deeply satisfying about turning ingredients that were this close to the compost into a breakfast that feels special and intentional. These pancakes have become my go to for unexpected guests, busy weekday mornings, and those quiet moments when you just need breakfast to be simple.
Kitchen Guide
- → Can I make the batter ahead of time?
Yes, blend the batter up to 24 hours in advance and store refrigerated in an airtight container. Give it a quick stir before cooking as the oats may settle.
- → What toppings work best?
Fresh berries, sliced bananas, Greek yogurt, pure maple syrup, honey, or nut butter complement the natural sweetness. For extra indulgence, try dark chocolate chips or toasted coconut flakes.
- → Can I use steel-cut oats instead of rolled?
Steel-cut oats require longer soaking and blending. For best texture, stick with rolled oats or quick oats, which break down smoothly and create the fluffy consistency you want.
- → How do I know when to flip?
Wait until bubbles form across the surface and edges appear set—about 2-3 minutes. The underside should be golden brown. Slide a spatula underneath carefully and flip in one smooth motion.
- → Can I freeze these for later?
Absolutely. Cool completely, layer between parchment paper, and freeze in a sealed bag for up to 3 months. Reheat in a toaster for 2-3 minutes or microwave for 30-60 seconds until warm.
- → What if my batter seems too thick or thin?
If too thick, add a tablespoon of milk or water. If too thin, blend in another tablespoon of oats. The consistency should pour slowly from a spoon but still hold its shape on the griddle.