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When I’m in the mood for a hearty, no-fuss breakfast, Banana Oatmeal Pancakes are perfect. They’re fluffy and tender and the batter is made in minutes with simple ingredients, entirely in the blender. I love to top them with butter and a generous drizzle of real maple syrup! 

Pouring maple syrup over a stack of Banana Oatmeal Pancakes on a white plate.

My typical banana pancakes are a cross between a crepe and a traditional pancake. I love them, but they require some finesse and a bit of time to prepare. So the first time I made these banana oatmeal pancakes, I was really skeptical that they would turn out well.

I piled the ingredients into a blender, whirled them into a creamy batter and thought, “This is just too easy!” But then I scooped the batter onto a hot skillet and watched them puff up beautifully and then, more importantly, I tasted them! Delicate, natural sweetness from ripe bananas rounded out with warm nuttiness from the oats. And so tender that they melt in your mouth. Hungry yet?

Ingredients You Need to Make Banana Oatmeal Pancakes

  • Old Fashioned Rolled Oats: not quick cooking
  • Baking Powder
  • Fine Sea Salt: or twice the amount of kosher salt
  • Milk: whole milk or alternative milk like oat milk or unsweetened almond milk
  • Banana: ideally overripe
  • Eggs: large or extra large
  • Honey: or maple syrup
  • Real Vanilla Extract: 
  • Butter: or coconut oil
  • Maple Syrup: optional but recommended!

These also happen to be gluten free pancakes. So if you love pancakes, but are dealing with gluten sensitivity, these make a perfect breakfast!

Recipe Options

You have endless options with this healthy pancake recipe, here are some ideas:

  • Feel free to use your milk of choice. For a dairy free version, use oat milk, almond milk or other nut milk.
  • Add in a handful of fresh blueberries or chopped pecans to the pancake batter for extra texture and flavor.
  • Get creative with toppings: Instead of maple syrup, slather on some peanut butter or almond butter and top with chocolate chips, banana slices or other fresh fruit.
  • Spice up the batter with ground cinnamon and/or ground nutmeg.

More of My Favorite Breakfast Recipes

How to Make Banana Oatmeal Pancakes

1. Combine oats, baking powder, salt, milk and ripe banana in a blender pitcher; blend until smooth. Add eggs, honey and vanilla and blend just until combined.

Banana Oatmeal Pancake Batter Ingredients in blender
Banana Oatmeal Pancake Batter in the Blender

2. Add butter to a hot pan and swirl to coat. Drop batter by 1/4 cupfuls onto hot nonstick skillet and cook until the batter starts to bubble. Flip cakes and cook until golden brown and cooked through. Transfer to serving plate and repeat with remaining batter.

Adding Batter in quarter cup scoops
Banana Oatmeal Pancake Flipped

3. Serve hot pancakes with butter and real maple syrup.

Banana Oatmeal Pancakes Recipe Video

Banana Oatmeal Pancakes

4.85 from 20 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Course: Breakfast
Cuisine: American
Calories: 343
Servings: 4 people
These delicious banana oatmeal pancakes come together in minutes with the batter made entirely in the blender! 

Ingredients  

  • 2 cups old fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup milk
  • 1 large ripe banana cut into 1-inch thick rounds
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon real vanilla extract
  • 2 tablespoons butter divided

For Serving:

  • butter to taste
  • real maple syrup to taste

Instructions 

  • Combine oats, baking powder, salt, milk and banana in a blender pitcher; blend until smooth, stopping the blender and stirring the mixture with a spatula as necessary to keep it moving. Add eggs, honey and vanilla and blend just until combined. (If your batter seems too thick, add milk to the blender a little at a time until it reaches your desired consistency.) Pour batter into a medium bowl for scooping.
  • Heat large skillet over medium heat until hot; add 2 teaspoons butter and swirl to coat. Scoop batter by 1/4 cupfuls onto hot skillet and cook until batter starts to bubble. (If batter seems to be cooking too fast, reduce heat; too slow increase heat slightly.) Flip and cook through. Transfer to serving plate and repeat with remaining batter.
  • Serve pancakes with butter and real maple syrup.

Notes

  1. Be sure to look for gluten free oats if gluten content is a concern for you.
  2. Note that you’ll need a 1/4-cup measuring cup to scoop the batter.

Nutrition

Calories: 343kcal | Carbohydrates: 48g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 262mg | Potassium: 585mg | Fiber: 4g | Sugar: 16g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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68 Comments

  1. Sally says:

    5 stars
    I’ve been making these pancakes for my family since the day this recipe was published. It’s the only recipe I need and we enjoy them at least a couple times a month. This morning, everyone wanted waffles, so I added a scant 1/4 cup of expeller pressed canola oil to the pancake mix, added at the very end and mixed in the blender just until combined. The waffles were a huge hit and we may like them even better this way! Thanks for a fantastic recipe, Marissa!

    1. Marissa Stevens says:

      Sally, you’re a genius! I’m so glad you and your family have been enjoying this recipe for so long and I LOVE the idea of a waffle version!

  2. DAMON A RUNYON says:

    5 stars
    HI MARISSA,
    I JUST MADE THESE BANANA OATMEAL PANCAKES. WOW! WOW! WOW!
    I DOUBLED THE RECIPE AND SAVED A BIG PILE OF PANCAKES. I ONLY EAT EVERY OTHER DAY SO THESE WILL LAST ABOUT A WEEK. MY WIFE ALSO LOVES THEM AND SO DOES OUR NEIGHBOR. THE NEXT TIME, I MIGHT DROP A FEW BLUEBERRIES ON TOP BEFORE I FLIP THEM, OR CHOCOLATE CHIPS. YUM. I WAS THINKING OF ADDING SOME CORN MEAL. WHAT DO YOU THINK ? THANK YOU FOR ALL OF YOUR GREAT RECIPES.
    GRATEFULLY YOURS,
    DAMON

    1. Marissa Stevens says:

      Hi Damon! Thank you for your kind comment – so glad you’re enjoying the recipe! Sure, you could add a little cornmeal for crunch if you like.

  3. Cheyanne @ No Spoon Necessary says:

    5 stars
    I’m not sure if I’ve seen these before, but if I have, thank you for the friendly reminder I need to make this recipe immediately!! I love pancakes, but they have to be fluffy and fun (I don’t like plain pancakes. Booooring! So, These are perfect! Plus I love how easy they are – just blend and pour! I can handle that! 😉 can’t wait to try these!

    1. Marissa Stevens says:

      My pleasure, Cheyanne! I hope you’ll love them!

  4. Katherine | Love In My Oven says:

    5 stars
    Lately I’ve really been enjoying oats in my pancakes. This stack looks absolutely wonderful Marissa!! I know my kids would love them too – that natural sweetness from the banana is the best!

    1. Marissa Stevens says:

      I agree, Katherine! Thanks so much.