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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.
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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

4.86 from 21 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! 

Video

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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70 Comments

  1. NK says:

    5 stars
    I made these today and they turned out fantastic! I added some unsweetened coconut flakes and crushed pecans. The texture was great, the flavor was perfect.

    1. Marissa says:

      Yum, love those additions! Thanks for coming back to let me know! 🙂

  2. Debbie says:

    A quick question – how big is A serving?

    1. Marissa says:

      Hi Debbie! This recipe makes a generous 2 cups of batter. With a 1/4-cup measuring cup, I usually end up with ~12 pancakes.

  3. Christina says:

    5 stars
    I am 13 years old and I was able to make the pankcakes with no problem the kitchen is clean and everyone is enjoying thanks a lot ❤️

    1. Marissa says:

      That’s so great to hear, Christina!!! Thank you so much for coming back to let me know!! ❤️

  4. Mel says:

    2 stars
    I don’t know where I went wrong, but mine turned out a disaster. The mixture was really thick and the pancakes wouldn’t cook through… I ended up with two sides burnt and runny in the middle. 🙁

    1. Marissa says:

      I’m so sorry to hear this, Mel! This is the first time I’ve had a commenter mention the batter being too thick. You’re certain that your amounts were correct? I do appreciate your comment. I’ll make a note in the recipe to add milk a little at a time to the blender if the batter seems too thick.

  5. Lauren Tomlin says:

    5 stars
    This might sound odd, but I added a guava + a smaller sized banana, and chia seeds along with a lot more milk (I like my pancakes thin!) and it came out great! Very tropical! We don’t have access to real maple syrup where we live so using fresh fruits to sweeten this recipe was key!

    1. Marissa Stevens says:

      Doesn’t sound a bit odd, Lauren! Yum! So glad you enjoyed these and made them your own.

  6. Cheryl says:

    5 stars
    Delicious! I keep recommending these to everyone. I love that they are flour-free. Any suggestions on not making a mess though? My kitchen is a disaster now haha

    1. Marissa says:

      Hi Cheryl! I’m so glad you’re enjoying the recipe! I know of one reader who pours the batter directly from the blender pitcher instead of transferring to a bowl…that would save at least one dish to clean. 😉

  7. Mary Ann | The Beach House Kitchen says:

    5 stars
    Looks and sounds like one delicious stack Marissa! Adding these to our breakfast menu!

    1. Marissa says:

      I love to hear that, Mary Ann! Thank you!

  8. annie@ciaochowbambina says:

    5 stars
    These just say home to me…. Pancakes always bring the troops together! Love your recipe, my friend!

    1. Marissa says:

      What a perfect description, Annie! <3 Thank you.

  9. Dawn - Girl Heart Food says:

    5 stars
    Yes, I am hungry!! How could I not be staring at these beauties! Lots of maple syrup and maybe a dab of butter and I’m set! Love how easy they are too, which makes them totally do-able for weekday or weekend mornings alike 🙂

    1. Marissa Stevens says:

      Absolutely! Thanks so much, Dawn!

  10. Sally @ Good Dinner Mom says:

    5 stars
    Oh Marissa! We just finished breakfast and I couldn’t wait to let you know how much we loved the Banana Oatmeal Pancakes. Oscar (our dog) and even the chickens also gobbled up a pancake or two with gusto. I make my pancakes on a griddle and just poured the batter straight from my blender. I did make a few additions just because Dave always asks for these- a tablespoon each of; unsweetened shredded coconut, chia seeds, flax seeds, raw sunflower seeds. A huge hit at our breakfast table this morning. Thanks for another great recipe! These are going to be regulars around here.

    1. Marissa says:

      Sally, you made my weekend! I am just thrilled that the pancakes were such a hit, even with Oscar and the chickens!! 😉 Thank you so much…

  11. Cheyanne @ No Spoon Necessary says:

    5 stars
    I love you original banana pancakes, so you KNOW I’m loving these super easy banana oatmeal pancakes! These have brunch written all over them! Pinning! Cheers!

    1. Marissa says:

      Yes! Definitely brunch worthy! Thank you, my friend!

  12. Kevin O'Leary says:

    I love how easy these are, and bananas in pancakes are one of my favorites!

    1. Marissa says:

      So good, right! Thanks, Kevin!

  13. Lorraine @ Not Quite Nigella says:

    These look so wholesome but still totally deliciously indulgent too! The best of both worlds really! 😀

    1. Marissa says:

      So true! Thank you, Lorraine!

  14. Kelsie | the itsy-bitsy kitchen says:

    These sound delicious! And I love that they’re sweetened with honey!

    1. Marissa says:

      I love the combo of bananas, oats and honey – made for each other! Thank you, Kelsie!

  15. David @ Spiced says:

    I love using oats in breads and even smoothies, but I’ve never used oats in pancakes. I need to give these a shot…they sound delicious, Marissa! And the bananas in there? Perfect for a lazy weekend morning! 🙂

    1. Marissa says:

      You’re right, perfect for a lazy weekend morning! I hope you whip up a batch of these for Laura and Robbie! 🙂