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Fluffy Blender Pancakes Recipe for Easy Mornings No Bowl Needed

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These fluffy blender pancakes are quick, easy, and require no bowl—just blend and cook for a light, airy, and delicious breakfast perfect for any morning.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup (240 ml) milk (whole milk preferred, almond or oat milk optional)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted (dairy-free butter optional)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon cinnamon
  • Optional: fresh berries or chocolate chips (fold in after blending)

Instructions

  1. Measure out all ingredients: 1 cup flour, 2 teaspoons baking powder, 1 tablespoon sugar, 1/4 teaspoon salt, 1 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Warming the milk slightly helps blending.
  2. Add dry ingredients (flour, baking powder, sugar, salt) to the blender jar, then add milk, egg, melted butter, and vanilla extract on top.
  3. Secure the lid and pulse 6-8 times, then blend on medium speed for about 20 seconds until batter is smooth and creamy. Add more milk by tablespoon if batter is too thick.
  4. Heat a non-stick skillet or griddle over medium heat for about 3 minutes. Lightly grease with butter using a brush or paper towel.
  5. Pour about 1/4 cup (60 ml) batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 1-2 minutes until golden brown.
  6. Serve immediately with toppings like maple syrup, fresh fruit, or yogurt. Keep extras warm in a 200°F (90°C) oven if cooking for a crowd.

Notes

Do not over-blend the batter to keep pancakes light and fluffy. Use fresh baking powder for best rise. Preheat pan thoroughly and flip pancakes only once when bubbles form and edges set. If batter thickens after sitting, stir or pulse again before cooking.

Nutrition

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