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Easy Blender Pancakes Recipe

Easy Blender Pancakes Recipe

By What’s Baking

Light, fluffy pancakes made in seconds with a simple blender method that delivers perfect texture and flavor every time.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
15 mins
Serves:
12 pancakes
An overhead shot of a stack of golden-brown blender pancakes on a rustic wooden board, with maple syrup cascading down the sides. The soft natural light highlights the fluffy interior revealed by a partial cross-section, while fresh berries and a small pat of melting butter adorn the top. A vintage ceramic pitcher of additional syrup sits nearby, alongside a scatter of fresh blueberries and strawberries. The pancakes' perfectly uniform texture—achievable only through the blender method—is evident, with tiny air bubbles visible throughout the tender interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">350ml milk</li><li class="ingredients-single-item">1 tbsp vegetable oil (plus extra for cooking)</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Blender</li><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Ladle or measuring cup</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Add all wet ingredients to your blender first - milk, eggs, oil, and vanilla extract. Starting with liquids helps the blender create a smoother vortex for incorporating dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the flour, sugar, baking powder, and salt on top of the wet ingredients. Secure the blender lid tightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Blend on medium speed for 20-30 seconds until the batter is completely smooth with no visible flour pockets. Don't overblend as this can develop gluten and make your pancakes tough. The batter should be pourable but not too thin - it should coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Allow the batter to rest for 5 minutes. This gives the baking powder time to activate and lets any gluten that formed during blending relax, resulting in fluffier pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a non-stick pan or griddle over medium heat. Add a small amount of oil and spread it evenly across the surface. The pan is ready when a few drops of water sprinkled on the surface dance and evaporate quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour approximately 60ml (1/4 cup) of batter into the pan for each pancake. If your blender has a pour spout, you can pour directly; otherwise, transfer some batter to a measuring cup or ladle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook until bubbles form on the surface and the edges look set and slightly dry, about 2-3 minutes. These bubbles are carbon dioxide released by the baking powder, creating that fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancake gently and cook for another 1-2 minutes until golden brown on both sides and cooked through. The second side will cook more quickly than the first.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a warm plate and repeat with remaining batter, adding a little oil to the pan between batches as needed. You can keep cooked pancakes warm in an oven set to 90°C (195°F) while you finish the batch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately with your favorite toppings such as maple syrup, fresh fruit, yogurt, or a sprinkle of powdered sugar. Enjoy your perfectly smooth, fluffy blender pancakes!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 pancake
🔥 Calories: 140 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 21 g
🍭 Sugar: 4 g
🍗 Protein: 5 g
🫀 Cholesterol: 35 mg
🧂 Sodium: 230 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I let pancake batter rest before cooking?

Resting pancake batter for 5 minutes after blending allows the baking powder to activate fully, producing more bubbles for fluffier pancakes. It also gives any developed gluten time to relax, resulting in a more tender texture rather than tough, rubbery pancakes.

Can I freeze homemade blender pancakes for later use?

Yes! Cool the pancakes completely, then place them in a single layer on a baking sheet to freeze initially. Once frozen, transfer to a freezer bag with parchment paper between each pancake. They'll keep for up to 2 months and can be reheated in a toaster or microwave.

What makes blender pancakes fluffier than traditional pancakes?

Blender pancakes achieve superior fluffiness because the blending process incorporates air into the batter while ensuring perfectly distributed leavening agents. This creates uniform bubble development during cooking, resulting in an even, light texture that's difficult to achieve with hand-mixing.

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