Blender Pancakes with Farro, Oats, and Pear
These Blender Pancakes with farro, pear, almonds, chia seeds, and oats are wholesome, cozy, and so easy to make. Everything blends together for a hearty pancake with naturally sweet flavor and a tender bite—perfect for a slow breakfast or easy weekend brunch.
These Blender Pancakes with Farro and Pear are the kind of cozy breakfast that makes a slow morning feel extra special. Made with wholesome farro and naturally sweet pear, they blend up quickly for a hearty, tender pancake that feels both nourishing and delicious. I love serving these on a weekend when everyone is still in pajamas, the coffee is hot, and there’s time to gather around the table for a stack of something simple and homemade.
What are blender pancakes?
Blender pancakes are pancakes made by blending all of the ingredients together in a blender instead of mixing them by hand in a bowl. This creates a smooth, easy batter and is a great way to use wholesome ingredients like oats, farro, chia seeds, nuts, fruit, and eggs. They’re simple to make, naturally hearty, and perfect for a nourishing breakfast or brunch. For the holidays, you may also love our Eggnog Pancakes!
Why you’ll love these pancakes
You’ll love these blender pancakes because they’re the perfect mix of wholesome and cozy. They feel hearty enough to keep everyone full, but still soft, tender, and full of warm flavor from the pear and spices. I also love that everything blends up in minutes, making breakfast feel easy without sacrificing that homemade, gathered-around-the-table kind of comfort. These are the pancakes you make when you want something a little nourishing, a little special, and absolutely delicious. I love to make these on the weekend for a special treat!
Ingredients Needed to Make Blender Pancakes with Farro and Oats
Here’s what you’ll need to make these wholesome, cozy blender pancakes:
- Milk – Creates a smooth, pourable batter.
- Fresh pear (stem and seeds removed) – Adds natural sweetness, moisture, and a soft fruity flavor.
- Cooked farro – Brings a hearty texture and wholesome bite.
- Old-fashioned oats – Adds body and helps create a tender, filling pancake.
- Chia seeds – Boosts nutrition and helps bind the batter together.
- Blanched almonds – Adds subtle nuttiness and richness when blended.
- Eggs – Provide structure and help the pancakes stay light and fluffy.
- Salt – Enhances and balances the flavors.
- Vanilla extract – Adds warmth and a gentle sweetness.
- Ground cinnamon – Brings cozy spice that pairs beautifully with the pear.
- Ground nutmeg – Adds depth and a hint of warmth.
- Ground cardamom – Offers a subtle, aromatic spice.
- Baking powder – Helps the pancakes rise and stay tender.
- Avocado oil (for the pan) – Keeps pancakes from sticking and gives them a golden finish.
How to Make Blender Pancakes with Farro, Oats, and Pears
These wholesome pancakes come together easily with just a few simple steps. Once your farro is cooked and your ingredients are ready, everything blends up into a hearty, cozy batter that cooks beautifully on the griddle.
- Cook the pancakes – Heat a lightly oiled griddle or skillet over medium heat. Scoop about ⅓ cup of batter onto the hot surface and cook until bubbles begin to rise and the edges start to set. Flip and cook until golden brown on both sides.
- Blanch the almonds – Bring a small pot of water to a boil and add the almonds for 3–4 minutes. Drain, rinse under cool water, and set aside.
- Cook the farro – Prepare the farro according to the package directions and let it cool slightly before adding it to the blender.
- Blend the base ingredients – Add the milk, pear (with the skin on), cooked farro, oats, chia seeds, blanched almonds, and eggs to a blender. Blend on high until smooth.
- Add the spices and leavening – Add the salt, vanilla, nutmeg, cardamom, baking powder, and cinnamon. Blend again for about 2 more minutes, until the batter is fully combined. If the batter feels too thick, add a little more milk as needed.
Sandy’s tips and substitutions:
Making blender pancakes is simple, but a few easy tips will help you get the best texture and flavor every time:
- Blend until completely smooth – Take an extra minute to fully blend the batter so the oats, farro, and almonds break down into a creamy consistency.
- Adjust the batter as needed – If it feels too thick, add a splash of milk. It should be pourable, but still slightly thick.
- Let the batter rest – Give the batter 5–10 minutes to rest before cooking so the oats and chia seeds can absorb liquid and thicken slightly.
- Cook on medium heat – Too hot and they’ll burn on the outside before cooking through; medium heat gives you that perfect golden finish.
- Watch for bubbles – Flip when bubbles form on the surface and the edges begin to set.
- Don’t overcrowd the pan – Leave space between pancakes so they cook evenly and are easier to flip.
- Lightly oil the pan – A thin layer of avocado oil helps create those golden, crisp edges without sticking.
- Keep pancakes warm – Place cooked pancakes on a baking sheet in a low oven (about 200°F) while you finish the batch.
- STORAGE: Store any leftover pancakes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing so they don’t become soggy.
- REHEATING: To reheat, warm the pancakes in a skillet over low heat, pop them in the toaster, or microwave them for a few seconds until heated through. The toaster is a great option if you want the edges to stay slightly crisp.
- FREEZER FRIENDLY TIPS: These pancakes freeze beautifully. Once they’ve cooled completely, place them in a single layer on a baking sheet to freeze for about 30 minutes, then transfer them to a freezer-safe bag or container. This helps keep them from sticking together. Freeze for up to 2 months. Reheat straight from frozen in the toaster, microwave, or a warm skillet for an easy breakfast anytime.
Serving
These Blender Pancakes with Farro, Oats, and Pears are best served warm right off the griddle with a little butter and a generous drizzle of maple syrup. For an extra cozy touch, top them with thin slices of fresh pear, a sprinkle of cinnamon, chopped almonds, or even a spoonful of yogurt or fresh whipped cream. I love serving these for a slow weekend breakfast or brunch alongside hot coffee, crispy bacon or sausage, and a simple fruit bowl for a nourishing, feel-good meal.
Don’t forget a few blackberries or your favorite fruit on top (with a light sprinkle of almonds?)
More pancake recipes you may want to try while you are here:
- Greek Yogurt Pancakes [Recipe Girl]
- Trader Joe’s Epic Pumpkin Pancakes Board [RE]
- Irish Pancakes (with potatoes)
- German Pancake (Dutch Baby)
Get the Recipe:
Blender Pancakes with Farro, Oats, and Pear
Ingredients
- 2 to 2½ cups milk
- 1 whole pear, stem and seeds removed
- 1 cup cooked farro
- 1 cup old-fashioned oats
- ¼ cup chia seeds
- ½ cup blanched almonds
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- A pinch or two of ground cardamom
- 1 teaspoon baking powder
- Avocado oil, for coating the pan
Instructions
- Blanch the almonds by boiling for 3–4 minutes, then drain and rinse under cool water.
- Cook the farro according to package directions and let cool slightly.
- Add milk, pear (with skin), farro, oats, chia seeds, almonds, and eggs to a blender. Blend until smooth.
- Add salt, vanilla, cinnamon, nutmeg, cardamom, and baking powder. Blend again for about 2 more minutes, adding more milk if needed to thin the batter.
- Heat a lightly oiled griddle or skillet over medium heat. Scoop about ⅓ cup batter per pancake onto the hot surface.
- Cook until bubbles form and the edges begin to set, then flip and cook until golden brown on both sides.
Notes
- STORAGE: Store any leftover pancakes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing so they don’t become soggy.
- REHEATING: To reheat, warm the pancakes in a skillet over low heat, pop them in the toaster, or microwave them for a few seconds until heated through. The toaster is a great option if you want the edges to stay slightly crisp.
- FREEZER FRIENDLY TIPS: These pancakes freeze beautifully. Once they’ve cooled completely, place them in a single layer on a baking sheet to freeze for about 30 minutes, then transfer them to a freezer-safe bag or container. This helps keep them from sticking together. Freeze for up to 2 months. Reheat straight from frozen in the toaster, microwave, or a warm skillet for an easy breakfast anytime.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I must be blind or something but I don’t see any actual RECIPE! Where do I find the ingredients?
Yes, the recipe is there to print!
Where is the recipe for the pear farro blender pancakes? All I can find is the description.
The recipe is there to print!