Banana Blender Pancakes with Honey Drizzle

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Fluffy banana pancakes made effortlessly in a blender, perfect for a quick and fun breakfast for kids. This American-inspired breakfast recipe (gluten free option), ready in about 15 minutes, layers ripe bananas, large eggs, rolled oats into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium ripe bananas
• 2 large eggs
• 1 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 tbsp butter
• 2 tbsp honey

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 2 medium ripe bananas, 2 large eggs, 1 cup rolled oats, 1 tsp baking powder, 1/2 tsp ground cinnamon, 1 tsp vanilla extract, and 1/4 cup milk into a blender. Blend on high for 30 seconds until the mixture is smooth and slightly thick.
2. Step 2: Heat a non-stick skillet over medium heat and melt 1 tbsp butter until foaming but not browned.
3. Step 3: Pour 1/4 cup of the batter into the skillet for each pancake, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.
4. Step 4: Flip each pancake carefully and cook for another 2 minutes until golden brown and cooked through.
5. Step 5: Serve the pancakes warm drizzled with 2 tbsp honey for a natural sweet finish.