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Nourishing Breakfast Recipes

Lemon Banana Blender Pancakes

Lemon banana blender pancakes are fluffy, tart and delicious for breakfast on any occasion! Easy to make gluten and dairy-free, they’re made with simple ingredients that are sure to already be in your fridge and pantry.

Brighten up any morning with a batch of these bright and super fluffy lemon banana pancakes. Easy to make in less than 30 minutes from start to finish, you’ll love how fresh and tart they are! I think it’s safe to say most of us have lemons, oats, bananas, and some type of milk and yogurt on hand which is why these pancakes are so perfect for breakfast on the weekend.

Grating fresh lemon zest both into and on top of these lemon banana pancakes adds so much freshness that naturally gives you a little energy boost in the morning too! I just love the lemon banana combo — it turned out so well in these lemon banana chia muffins which inspired these pancakes.

Throwing all of the ingredients together in a blender saves you from getting multiple bowls dirty (just make sure you wash the blender before the batter hardens!) and gets you the perfect consistency for pancake batter. I can’t wait to hear what you think of this pancake recipe!

Ingredients for Lemon Banana Pancakes

  • old-fashioned oatsuse gluten-free oats if preferred.
  • eggs
  • spotty bananas
  • maple syrup these pancakes are sweetened naturally with maple syrup, however they do get a lot of sweetness from the bananas so if you wanted to omit the maple syrup you definitely could!
  • plain or vanilla yogurtI recommend opting for yogurts that are lower in sugar and higher in protein. I used siggi’s 4% touch of honey flavor. To make these pancakes dairy-free use plant-based or coconut yogurt.
  • lemonsyou will need the zest and the juice! See below for my trick for getting more juice out of a lemon.
  • oat milkother non-dairy milk of your choice would also work.
  • vanilla extract
  • cinnamon
  • baking powder
  • salt

equipment / utensils

  • high-speed blender
  • zester
  • spatula
  • skillet or sauté pan

Tips for Making Lemon Banana Blender Pancakes

  • Get out all of the ingredients before you start making them. I like to do this for every recipe no matter how easy or complicated it might be. It helps to make sure you don’t forget anything.
  • Microwave the lemon to get more juice out of it. Check out this video for how to get more juice out of your lemons — it’s so easy!
  • Don’t flip them until they bubble. You want to give your pancakes a chance to rise a bit before flipping them. Look for little bubbles around the edges before flipping. This will also prevent you from flipping too early!
  • Don’t squish them down with the spatula once you’ve flipped them. You want your pancakes to have a little lift and bounce, so once you flip them, don’t squish them down with the spatula. I love how these can get really fluffy.
  • Wash the blender immediately after cooking the pancakes. The oat flour will harden and it will be a lot harder to scrub the blender clean if you wait! Wash as much of the batter out as you can, then fill the blender up about halfway with water and a few drops of soap. Run it on high, and it practically cleans itself!
lemon banana blender pancakes

Lemon Banana Pancakes

Maggie Michalczyk, RDN
Lemon banana pancakes made from oats are a fresh and fun take on pancakes that you’ll want to make for many weekend mornings to come. They’re fluffy, fresh, and tart to wake you up deliciously! 
Prep Time 5 mins
Cook Time 10 mins
Servings 2 servings

Ingredients
  

  • 1 1/2 cups old-fashioned oats⠀
  • 2 eggs⠀
  • 2 large spotty bananas⠀
  • 2 tbsp. maple syrup
  • 1/4 cup whole-milk yogurt or dairy-free/plant-based yogurt
  • 2 tbsp. oat milk or other milk of choice⠀
  • zest of 2 lemons
  • juice of 1 1/2 lemons⠀
  • 1 tsp. vanilla extract ⠀
  • 1 tsp. cinnamon⠀
  • 1 tsp. baking powder ⠀
  • pinch of salt ⠀

Instructions
 

  • Add all of the ingredients to a high-speed blender and blend until a pancake batter consistency forms. 
  • Heat a skillet and coat with butter or oil to prevent pancakes from sticking. Use a 1/4 cup to portion out the pancake batter onto the skillet. 
  • Once the edges start to bubble, flip. Repeat with remaining pancake batter. 
  • Top with extra lemon zest, yogurt & banana slices and a drizzle of maple syrup or honey if desired. Enjoy! 
Keyword lemon banana pancakes; pancakes; lemon; banana; banana pancakes; blender pancakes; oat pancakes

More lemon recipes & banana recipes you’re sure to love

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banana lemon blender pancakes made with oats, yogurt, banana, and fresh lemon
Pumpkin Recipes

Blueberry Pumpkin Pancakes

These blueberry pumpkin pancakes are made with whole-wheat flour, lightly sweetened and bursting nutrition from pumpkin and blueberries!

I’m proud to partner with the U.S. Highbush Blueberry Council for this post. All opinions are my own and I appreciated your support!

Adding blueberries to pancakes is not only one of the most delicious ways to eat more blueberries, but it’s also an easy way to add more nutrition to your weekend brunch!

Blueberry pumpkin pancakes make for a perfect weekend breakfast any time of year! The pumpkin puree contributes to their moist and fluffy texture, while the blueberries add a burst of flavor to each bite!

I love topping these pancakes with a drizzle of maple syrup or a little bit of melty, unsweetened peanut butter!

Nutrition Benefits of Blueberries

Blueberries are a good source of vitamin C and other vitamins and minerals like vitamin K, manganese, and fiber. A serving of blueberries (a handful or a cup) contains 3.6 g of fiber. Fiber aids in digestion and contributes to feelings of satiety after a meal.

Most of us are not getting enough fiber, so grabbing a handful of blueberries or adding them into pancakes batter like in this recipe, is an easy way to up the fiber in our daily diet!

Let’s go back to vitamin C for a second. One serving of blueberries (a cup or a handful) provides 16% of the daily recommended amount of vitamin C. Vitamin C is an antioxidant that helps the immune system work properly and is needed for growth and repair of tissue all over the body.

Vitamin C also helps the body absorb iron from plant-based foods. Plant-based foods that contain iron are veggies like spinach, and broccoli and things like lentils and beans. Add a handful of blueberries to your favorite salad, or grain bowl with beans to boost your iron absorption!

Are fresh or frozen blueberries more nutritious?

Trick question! BOTH fresh and frozen blueberries contain beneficial vitamins and minerals. Like fresh blueberries, frozen blueberries are a good source of fiber and only 80 calories per cup.

Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. I always have a bag in my freezer that I especially like using for smoothies because of the awesome texture the frozen blueberries give a thick smoothie!

Research on Blueberry Health Outcomes

Blueberries may promote good health in additional ways. Investigators are currently pursuing five tracks to better understand the role they may play — cardiovascular health, brain health, exercise, insulin response, and gut health. For more information on blueberry research check out this link.

fluffy pumpkin blueberry pancakes

Blueberry Pumpkin Pancakes

Maggie Michalczyk, RDN
These blueberry pumpkin pancakes make for the perfect weekend breakfast no matter the season! They’re extra fluffy and only lightly sweetened! 
Prep Time 5 mins
Cook Time 10 mins
Servings 6 -8 pancakes

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup fresh or frozen blueberries
  • 3/4 cup pumpkin puree
  • 3/4 cup unsweetened almond milk plus a little more if needed
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/4 teaspoon ginger
  • 1 egg lightly beaten
  • 1 tbsp. coconut oil
  • 1 tbsp. pure maple syrup
  • 2 tsp. vanilla extract

Instructions
 

  • In a large bowl, whisk together flour, baking powder, salt and spices.
  • In a medium bowl, combine pumpkin puree, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
  • Add wet ingredients to dry ingredients and mix until just combined. Fold in blueberries.
  • Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
  • After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
  • Cook until bubbles appear on the edges, about 2 minutes.
  • Flip cakes and cook until golden brown on underside, 2 minutes.
  • Repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning especially with the 4th and 5th pancakes!
  • Top with extra blueberries and enjoy!

Looking for more recipes with pumpkin puree or blueberries?! Be sure to check out this post for paleo blueberry shortbread bars and this post for pumpkin blueberry muffins!

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