Banana oatmeal pancakes are the perfect way to start your morning with a nutritious, satisfying meal. Made with ripe bananas, oats, and wholesome ingredients, these pancakes are naturally sweet, gluten-free (if using certified oats), and loaded with fiber and nutrients. Whether you want a healthy breakfast for your family or a post-workout meal, these pancakes are a go-to favorite.
Why You Will Love This Recipe
Healthy and Filling – Packed with fiber, potassium, and protein to keep you full for hours.
Naturally Sweetened – No need for refined sugar; ripe bananas do all the work.
Gluten-Free Option – Use certified gluten-free oats for a safe, wholesome treat.
Blender-Friendly – Toss everything into a blender for easy prep and minimal cleanup.
Ingredients List
Here’s everything you need for making banana oatmeal pancakes:
2 ripe bananas
2 large eggs
1½ cups rolled oats
½ cup milk (any kind – dairy or plant-based)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Butter or oil (for greasing the pan)
Optional add-ins: mini chocolate chips, chopped nuts, blueberries, flaxseed, or chia seeds.
Timing & Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: Makes 10–12 medium pancakes
Step-by-Step Instructions for Banana Oatmeal Pancakes
Step 1: Blend the Ingredients
Add bananas, eggs, oats, milk, vanilla, baking powder, cinnamon, and salt into a high-speed blender. Blend until smooth, about 30–45 seconds. Scrape down the sides if needed.
Step 2: Let the Batter Rest
Allow the batter to sit for 5–10 minutes. This gives the oats time to absorb moisture and thicken, which improves the texture of the pancakes.
Step 3: Heat Your Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter, coconut oil, or cooking spray.
Step 4: Cook the Pancakes
Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes or until golden brown.
Step 5: Serve Warm
Stack them up and serve with your favorite toppings like maple syrup, sliced bananas, or a drizzle of nut butter.
Tips for Perfect Banana Oatmeal Pancakes
Use Very Ripe Bananas
The riper the bananas, the sweeter and more flavorful your pancakes will be.
Don’t Overblend
Blend just enough to make the batter smooth. Overblending can make it gummy.
Adjust Batter Thickness
If your batter is too thick after resting, stir in a splash of milk to loosen it.
Low and Slow Cooking
Since the batter is dense, use medium or medium-low heat to avoid burning before the center is cooked through.
Variations and Flavor Ideas
Chocolate Banana Oatmeal Pancakes
Add 2 tablespoons of cocoa powder and ¼ cup chocolate chips to the batter for a chocolatey treat.
Blueberry Banana Pancakes
Gently stir in ½ cup fresh or frozen blueberries after blending.
Peanut Butter Banana Pancakes
Blend in 1–2 tablespoons of peanut butter for rich flavor and extra protein.
Vegan Version
Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant-based milk.
Health Benefits of Banana Oatmeal Pancakes
High in Fiber
Oats and bananas are naturally rich in dietary fiber, which promotes healthy digestion and keeps you feeling satisfied.
Heart-Healthy
Oats help lower cholesterol and stabilize blood sugar levels, making these pancakes a heart-smart choice.
Rich in Potassium
Bananas are a great source of potassium, essential for heart health and muscle function.
No Added Sugar
If you skip the syrup and chocolate chips, this recipe contains zero refined sugars.
Storing and Reheating
Refrigerating
Place cooled pancakes in an airtight container and store in the fridge for up to 4 days.
Freezing
Freeze pancakes in a single layer on a tray, then transfer to a zip-top bag. Store for up to 2 months.
Reheating Options
Microwave: 20–30 seconds per pancake
Toaster: Great for crispy edges
Oven: 325°F for 8–10 minutes
Best Toppings for Banana Oatmeal Pancakes
Fresh berries or sliced bananas
Maple syrup or honey
Greek yogurt and chopped nuts
Almond or peanut butter drizzle
Coconut flakes and cinnamon
Kid-Friendly Ideas
Mini Pancakes: Use a tablespoon of batter for small, fun-sized pancakes.
Add Chocolate Chips: A sprinkle of chips turns them into a treat.
Make Pancake Faces: Use fruit to make smiley faces on the pancakes for extra fun.
Make-Ahead Tips
You can prep the batter a day in advance and store it covered in the fridge. Stir it before use and thin it out slightly if it has thickened too much.
For busy mornings, freeze a batch ahead of time and toast them for a quick, healthy breakfast.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats work too. The texture will be slightly softer, but they blend well.
Can I make these without a blender?
Absolutely. Use oat flour instead of whole oats, mash the bananas with a fork, and whisk everything by hand.
Why are my pancakes not fluffy?
Let the batter rest and avoid pressing down on the pancakes while cooking. The baking powder also needs time to react.
Do I need to add sugar?
No. Ripe bananas add enough natural sweetness. But feel free to add 1 tablespoon of maple syrup or honey if you prefer.
Can I turn this into a waffle batter?
Yes! The batter works great for waffles. Just make sure to grease your waffle iron well before use.
Nutritional Information (Per Pancake – Approximate)
Calories: 90
Protein: 3g
Fat: 2g
Carbohydrates: 14g
Fiber: 2g
Sugar: 4g
Note: Exact values may vary based on size and toppings.
Conclusion
Banana oatmeal pancakes are the perfect balance of nutrition and indulgence. They’re naturally sweet, hearty, and easy to customize to your taste or dietary needs. With just a few simple ingredients and a blender, you can whip up a wholesome breakfast that tastes just as good as it is good for you.
These pancakes are especially great for families, busy mornings, or anyone trying to eat healthier without sacrificing flavor. Whether you top them with fruit, yogurt, or a drizzle of maple syrup, banana oatmeal pancakes are a winning choice every time.