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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!
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.
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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
- Belgian Waffles (The best waffle I know – light as air, crisp on the outside and tender in the middle. A make ahead batter with yeast that’s so convenient!)
- Almond Flour Banana Pancakes (Fluffy and tender pancakes that are also gluten free!)
- Oat Flour Pancakes (Another delicious gluten free option that’s weekday morning easy!)
- Baked Eggs (A perfect pair to these pancakes!)
- Breakfast Quiche (Decadent and perfect for celebration brunches!)
- Savory Crepes (The French classic filled with melty cheese and ham.)
- Oatmeal Banana Bread (One of my all-time favorite quick breads. And the portable version: Banana Oatmeal Muffins.)
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.
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.
3. Serve hot pancakes with butter and real maple syrup.
Banana Oatmeal Pancakes
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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
- Be sure to look for gluten free oats if gluten content is a concern for you.
- Note that you’ll need a 1/4-cup measuring cup to scoop the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d absolutely love a stack Marissa! And I’m bookmarking these to make for my boys when they come visit. I know they’d love them!
I love to hear that, MaryAnn! Thank you.
I love pancakes! We haven’t made them in quite a while, so I think it’s time to fix that. And the blender is such a great trick for these. I’m thinking pancakes for dinner one night soon!!
Great idea, David!
Can this batter be made in advance?? Looking for recipes to take camping.
Hi there, Lisa! I haven’t made this batter in advance, but I think it would work just fine if you blend everything but the baking powder and whisk that in just before making your pancakes. Have fun camping!
I love this pancake recipe! I make them for my 5 year granddaughter, and for an extra treat I add chocolate chips to them…so yummy 😋
I love that you make these for your granddaughter, Jessica! Chocolate chips are such a fun addition!
Love these pancakes! So easy to make and a great way to use up bananas. Thank you for sharing!
My pleasure, Melissa! So glad you’re enjoying these!
Hi good morning, this recipe looks great, sounds great, but I have leftover cooked oats, and I was wondering if I could use those instead, and not add all the milk since there’s a lot of liquid in already cooked oats? Wondering if anyone has tried this yet? Thanks!
Good morning, Jeannie! It’s a great question, but my fear is that you’ll be disappointed in the texture if you start with oats that already cooked. I’m afraid your pancakes would turn out gummy instead of fluffy.
I’ve been looking for a healthy and delicious banana pancake recipe and I came across this one and they are delicious.
So glad you enjoyed these, Leticia! Thank you for coming back to let me know!
These look so good Marissa!!! It’s a long weekend for me and I need a stack of these in my weekend meal planning!
Thank you, Joanne! Yes you do! 😉 I hope you love them!
Hi Marissa. I’m so keen to try this recipe. Do you know if I can substitute normal milk with soy milk?
Hi Cherry! Yes, soy milk should work just fine.
Marissa. Thank you for this quick,easy, and delicious recipe. I made a few substitutions due to dietary restrictions without any issue. I used reduced sodium baking powder, evaporated milk (I didnt have skim) yogurt butter, and egg substitute. They turned out fluffy and tasty.
That’s wonderful, Mary! So glad you enjoyed them! Thank you for coming back to let me know!
Tried these tonight for the first time (with cinnamon and pecan pieces), and let me tell you I love how easy and delicious this recipe is! It tastes like banana bread! Definitely a keeper. Even my 4 year old (who bemoans basically anything that isn’t – ugh – McNuggets) liked them!
You made my day, Makena! So glad you enjoyed these!
Since finding this recipe I’ve made it a few times and loved it every time! Just curious if I can make it without the eggs – my parents are vegan and I can substitute the milk no problem but I just wondering if I can omit the eggs without sacrificing the recipe? I would love for them to be able to try them with me! Thanks again for sharing.
Hi, Jasmine! I haven’t made these without the eggs. It will change the flavor and texture to leave them out, but with added milk I think the pancakes will still taste good. If you try it, please come back and let me know how it goes!
Loved these. Thanks for the recipe. It’s Pancake Day or Shrove Tuesday in the UK, the day before Lent when pancakes are the traditional fare. I was looking for a twist to the usual recipe and these were perfect for me with oats and banana for the batter. They cooked so beautifully too. I skipped the Maple Syrup however and went with our traditional dusting of sugar and squeeze of lemon juice. Will be come back for the Maple Syrup another day!
I’m so glad you enjoyed these, Jill! The dusting of sugar and squeeze of lemon juice sounds wonderful! I’ll try that next time. 🙂
Can I use rolled oats instead? Thanks.
Absolutely! 🙂
Wow. These were delicious. We didn’t have pancake “mix” in the house, but I woke up wanting some. A quick web search brought me here and the uniqueness of the recipe had me stay. The texture from the oatmeal combines so well with the sweetness of the banana, honey and vanilla.
We topped with some maple syrup and blueberries for the perfect Saturday morning breakfast. Five stars!
You made my morning, Roger! So glad you enjoyed!!