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.

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.