Blender Oatmeal Pancakes are a no-fuss, whole-grain breakfast made by blending oats, banana, and eggs into smooth batter in under a minute. They're naturally gluten-free and yield 12 pancakes with minimal cleanup.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Written automatically by CookOS, not by the creator.
Refrigerate leftover pancakes in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat by wrapping in a paper towel and microwaving gently, or thaw and pan-warm.
blender · skillet or griddle (cast iron preferred) · ⅓-cup measuring cup
Written automatically by CookOS, not by the creator.
Yes. Blend the batter and refrigerate it for up to 24 hours. Stir briefly before cooking, as separation may occur.
Overmixing deflates the batter. Blend for only 30–60 seconds until smooth, no longer. Also ensure your baking powder is fresh.
Yes. Thaw and drain excess liquid before blending to avoid a wet batter.
Flip when small bubbles form on the surface and about ½-inch of the perimeter turns from glossy to matte, after 2–3 minutes.
Yes. Double all ingredients and blend in batches if your blender is smaller than 5 cups, or blend once if your blender capacity allows.
