These perfect pancakes are light and fluffy, with perfectly crackly-crispy edges. AND – since the batter is made right in the blender, there’s almost no cleanup!
With the onset of chilly fall weather, our meals have taken a turn toward comfort food. For my family, pancakes are way up there on the comfort list.
Lately I’ve been making these pancakes at least twice a week, just because I can. And because they’re so dang easy. It took me a while to perfect a recipe that I could make entirely in my blender, while being thick enough to give light fluffy pancakes, and thin enough to have perfectly crackly-crispy edges.
Good pancakes should feel delicate, if you ask me, yet be sturdy enough to hold up to a hearty sprinkle of wild blueberries, slices of banana, or my recent favorite – finely chopped apple, with a sprinkle of cinnamon.
I’ve finally got our blender pancakes recipe down to a science, and I’m ready to share. I hope you love these as much as we do!
Some tricks for making the perfect blender pancakes:
1. Add ingredients in the right order
The trick to making a perfect pancake batter in the blender (at least in my older, zero-superpowers blender), is to add all of the ingredients in the right order. You’ll see that in the printable recipe below, I’ve listed the flour twice – first 1 cup, then another cup and a half.
I’ve found that adding the ingredients this way makes it so that every bit of the batter is well-mixed, rises well, and I don’t have to do a lot of side-scraping or special tilting to get the blender to incorporate all of the ingredients. When I add them this way, it just…works.
2. Start heating the pan before you blend the batter
This batter will start rising immediately, and will be ready to plop right on the griddle. But – going onto a cold griddle doesn’t make for perfect pancakes with crispy edges. Start the griddle heating over low heat, and grease it well. Then blend your pancake batter.
3. Use a large enough blender
I have a 32 ounce blender, and this recipe fits perfectly. However, the batter really does start to rise as soon as it’s mixed. If I were to just leave the freshly-mixed batter sitting on the counter for 10 minutes right after blending, it would probably overflow. But because I have my griddle heating, and am ready to pour out the first 8 pancakes worth of batter, it’s not a problem at all.
If you have a 32 ounce blender, but can only cook one pancake at a time, or if you have a smaller blender – you might want to consider mixing up half a recipe to start. It’s very quick to mix up a second batch if you need more!
4. Use a rubber spatula to go around the sides
Once I’ve blended the ingredients, and everything is well incorporated, I use a thin rubber spatula to scrape around the sides of the blender, just to make sure no bits of flour or oil have escaped. Then I blend again for just a moment more.
It’s not usually necessary, but doing this every time ensures there’s no chance of a surprise lump of flour that got caught against the side of the blender bowl.
Quick & easy blender pancakes
These perfect pancakes are light and fluffy, with perfectly crackly-crispy edges. AND - since the batter is made right in the blender, there's almost no cleanup!
- 2 eggs
- 1 cup milk
- 3/4 cup water
- 2 tablespoons oil (I use olive oil)
- 2 tablespoons brown sugar
- 3/4 teaspoon salt
- 1 cup whole wheat flour (I use whole-grain Einkorn flour)
- 2 tablespoons baking powder
- 1.5 cups all-purpose flour (I use all-purpose Einkorn flour)
- Add all ingredients to a large blender, in exactly the order listed.
NOTE: Adding them in this order helps everything to perfectly incorporate. You can use 100% all-purpose flour, or 100% whole wheat flour - but put in the first cup of it, then the baking powder, then the remaining 1.5 cups of flour.)
- Turn the heat on low under your griddle or skillet. Grease it well.
- Now blend everything in the blender until it's thoroughly mixed. It won't take long.
- Pour 3" circles of batter onto the griddle or pan. Now is the time to sprinkle with blueberrys, nuts, or thin slices of banana, if you'd like to.
- Cook over low heat until bubbles form and remain, around the outside half of each pancake. The edges should look set.
- Carefully flip each pancake, and continue cooking until centers are fully set and cooked.
- Remove from griddle, and keep warm until serving.
If you like your pancakes on the thicker, heavier side, you can tweak this recipe by adding a little more flour. Start with a tablespoon – a little can make a big difference.
If you’re a fan of really thin, crispy pancakes, add a little extra milk. Start with just an extra tablespoon. Again – a little change to the ingredients can make a bigger difference than you might think.
Keep in mind that all flour is different, and using one brand instead of another can be enough to make a difference in a recipe where texture is everything. As with all pancake recipes, even if you follow the recipe to the letter, you may find that you need to slightly adjust the flour or milk to get the perfect batter consistency.
I hope your family enjoys these as much as we do! Have a favorite variation or topping idea? Share it in the comments below!