Banana Oatmeal Pancakes (Blender Recipe)

Banana Oatmeal Pancakes are one of my favorite ways to use up those spotty bananas sitting on the counter on a Saturday morning. Instead of reaching for the flour canister, I grab the oats and the blender. These pancakes are soft and tender, lightly sweet from the fruit, with a warm hint of cinnamon and a little nutty richness from peanut butter. Everything gets blended into one smooth batter, so breakfast comes together with almost no mess. They’re also great for meal prep, so you can make a batch ahead and have an easy breakfast ready for busy mornings.

If you love a wholesome breakfast you can prep ahead, try my Peanut Butter Banana Baked Oatmeal or Sheet Pan Eggs.

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Why You’ll Love This Banana Pancake Recipe!

I make a lot of pancakes, and this is the stack I come back to on busy weekdays and slow weekends alike. These easy banana oat pancakes skip the flour and refined sugar but still taste like a real treat. The cottage cheese and eggs give them staying power, so you won't be hungry again an hour after breakfast.

Here's why this one earns a spot in your breakfast rotation:

• One blender, one batter- Toss everything in, blend for a minute, and you're ready to cook. No mixing bowls, no whisk, no flour dusting the counter.
• Naturally sweetened-Ripe bananas do the heavy lifting, so there's no added sugar in the batter.
• Naturally Gluten-Free- If gluten sensitive just make sure to get oats that are certified gluten-free.
• Hearty and filling- Oats, eggs, cottage cheese, and peanut butter make these healthy banana oatmeal pancakes satisfying enough to keep you going until lunch.
• Pantry-friendly-You probably have most of these ingredients on hand right now.
• Kid-approved-They taste like banana bread in pancake form, and nobody has to know there's cottage cheese hiding inside!

Equipment Needed

• Blender
• Nonstick skillet
• Measuring cups
• Thin flexible spatula

Key Ingredients

Ripe bananas: The spottier, the better! Very ripe bananas are sweeter and blend right into the batter. They're what gives these banana pancakes with oatmeal their natural sweetness.

Old-fashioned oats: These get blended right into the batter and act as the "flour." I like old-fashioned rolled oats for their hearty texture, and they're the backbone of any good gluten-free oatmeal and banana pancakes recipe. Make sure to get oats that are certified gluten-free if you are gluten sensitive.

Cottage cheese: My secret ingredient! Cottage cheese banana oatmeal pancakes come out extra moist and tender, and the blender smooths it out completely so you'll never spot a curd. If you are really on the fence with using cottage cheese, blend it first with just the almond milk to make it completely smooth.

Eggs: Two large eggs bind the batter together and help the pancakes hold their shape when you flip them.

Peanut butter: Adds a subtle nutty flavor and richness that pairs perfectly with banana. Creamy peanut butter blends the smoothest texture.

Unsweetened almond milk: Just enough liquid to loosen the batter. Any milk you have in the fridge works here too.

Baking powder: Gives the pancakes a little lift so they aren't dense or flat.

Cinnamon and vanilla extract: This cozy flavor combo makes the whole kitchen smell like a bakery.

Salt: A small pinch balances the sweetness and brings out the banana flavor.

Step-By-Step

Add the bananas, eggs, cottage cheese, almond milk, peanut butter, vanilla, oats, baking powder, cinnamon, and salt to your blender. Pulse for about 60 seconds, until the batter looks mostly smooth. A few tiny flecks of oats are totally fine.

Let the batter rest for a few minutes while your skillet or griddle heats up. This short rest gives the oats a chance to soak up some of the liquid and thicken the batter slightly.

Heat a skillet or griddle over medium heat. Once it's hot, add a small pat of butter or a drizzle of oil.

Use a ⅓ cup measuring cup to scoop the batter onto the hot skillet. My skillet fits three pancakes at a time, and a griddle can handle six. You'll get about nine pancakes total, so plan to cook in batches. Between batches, wipe the skillet clean and add a little more butter or oil.

Cook the pancakes for 3 to 4 minutes on the first side. You'll know they're ready to flip when little bubbles form on top, and the edges start to look set. Flip and cook for another couple of minutes, until both sides are golden brown.

Serve warm with fresh fruit and a drizzle of syrup!

Make Ahead

These pancakes are perfect for meal prep. Cook the full batch, let the pancakes cool completely on a wire rack, then tuck them away in the fridge or freezer. Layer with parchment paper to keep them from sticking together. On busy mornings, you'll have a homemade breakfast ready in just a couple of minutes. You can also double the recipe on the weekend so you have plenty to stash for the week ahead.

Storage

Refrigerator: Store cooled pancakes in an airtight container in the fridge for up to 3 to 4 days.

Freezer: Lay cooled pancakes in a single layer on a baking sheet and freeze until firm, about an hour. Then transfer them to a freezer bag with a piece of parchment between each pancake. They'll keep for up to 2 months.

To reheat: Warm pancakes in the microwave for 60 seconds, or pop them in the toaster until heated through. Frozen pancakes can go straight into the toaster, no thawing needed!

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!