These Banana Oatmeal Pancakes are a nutritious, delicious way to start your day. Just toss everything in the blender, pour and cook! Top them with fresh fruit, a drizzle of maple syrup, or even a dollop of almond butter to take them to the next level. 

A stack of banana oatmeal pancakes topped with banana slices, butter and maple syrup.

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This recipe for banana oatmeal pancakes was originally published in 2015 and continues to be a reader and family favorite. I make these pancakes for my family 2-3 times a month because we love them so much. They’re EASY, kid-friendly and perfect for busy mornings!

I love that they’re packed with nutrition and completely free of refined sugar, so you won’t get that post-breakfast sugar crash. Instead, they keep you feeling full and ready to take on the day! They’re not exactly like classic buttermilk pancakes, but trust me—they’re still super tasty. Even my picky kids love them, and I feel great knowing they’re starting their day with a wholesome meal.

You also might like these banana oat waffles, which is basically the same recipe in waffle form. Another good-for-you pancake option are these flourless protein pancakes.

Reasons you’ll love this recipe

  • Made entirely in the blender for minimal prep and cleanup.
  • Filled with fiber, protein and natural sweetness from bananas.
  • The recipe uses oats instead of flour for a hearty, gluten-free option.
  • They’re easy to customize! Add chocolate chips, nuts or spices for extra flavor.
  • Naturally sweet and loved by all ages.
  • Great for meal prep! Make a double batch and freeze for busy mornings.

I totally love these pancakes and my hubby did too!  I didn’t want to give pancakes up because I had to go on a heart healthy diet. Now I don’t!! Love them so much.

— Deborah

Ingredients needed

The ingredients for this banana oatmeal pancake recipe are all super simple, nutritious and probably items you already have on hand. Here’s everything you’ll need:

Bowls with rolled oats, maple syrup, vanilla, and milk near a banana and eggs.
  • Unsweetened almond milk: A light, dairy-free base that keeps the pancakes moist.
  • Eggs: Help bind the ingredients together for structure and fluffiness.
  • Banana: Adds natural sweetness and a soft texture. Keep in mind, the riper it is, the sweeter the banana pancakes will taste.
  • Vanilla extract and ground cinnamon: Enhances the overall flavor with cozy warmth.
  • Maple syrup: Optional, but adds a touch more of natural sweetness.
  • Baking powder: Creates a fluffy, airy texture by helping the pancakes rise.
  • Salt: Balances flavors and brings out the sweetness.
  • Rolled oats: The hearty, gluten-free base that gives the pancakes texture. Do not use steel cut oats.

Substitutions and variations

Banana oatmeal pancakes are easy to customize! Here are some options to get you started:

  • Milk: You can use any preferred milk, but I tend to stick with almond or cashew milk. I like a nondairy milk and I always purchase the unsweetened variety for lower calories.
  • Add chocolate chips: Stir in a handful of mini chocolate chips for a sweeter touch.
  • Nutty flavor: Mix in chopped walnuts, pecans or even a swirl of peanut butter.
  • Berry burst: Fold in fresh or frozen blueberries, raspberries or diced strawberries.
  • Spice it up: Add nutmeg, ginger or pumpkin spice for a warm, cozy flavor.

How to make this recipe

This recipe seriously could not be any easier! Simply add all ingredients to a blender and blend until smooth. Then, cook over medium heat. I have had this Blendtec for about seven years and it is such a dream. I know it’s pricey, but if you use a blender as much as I do, it’s totally worth it!

Scroll to the recipe card for ingredient measurements and printable instructions.

Chunks of banana, eggs, oats, maple syrup and baking powder in a blender.

Step 1: Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil or butter over medium heat. Place all ingredients in a blender.

Blended pancake batter in a blender.

Step 2: Blend the ingredients until smooth. Allow the mixture to sit for about 3 minutes to thicken.

Pancake batter cooking in a large skillet.

Step 3: Stir batter and pour about 1/4 cup for each pancake onto the pan. Cook for 2-4 minutes and until bubbles are popping over the top of the pancakes.

Pancake cooking on a skillet.

Step 4: Flip and cook for about 1-2 minutes more. Continue with remaining batter.

Hand pouring syrup over a stack of banana oatmeal pancakes.

Step 5: Serve with your favorite toppings! We love butter, banana slices and pure maple syrup!

Helpful tips

Here are some simple tips and tricks for making the best banana oatmeal pancakes:

  • Rest the batter: Be sure to let the batter sit for a few minutes after blending to allow the oats to absorb some liquid for a better texture.
  • Adjust consistency: The batter will thicken as you’re making batches of pancakes. If it gets too thick, add a splash of milk.
  • Don’t cook at too high of a heat: Cooking on too high of heat can cause the outside to burn before the inside is fully cooked. Cook at medium-low to medium.
  • When to flip: The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
  • Keep warm: Place cooked pancakes in a 250ºF oven to keep them warm, while cooking the rest of the pancakes.

Frequently asked questions

Can I make these pancakes without a blender?

Yes! You can use oat flour instead of whole oats and mix everything by hand. Mash the banana well and whisk everything together until smooth.

Can I use frozen bananas?

Yes, simply microwave the frozen banana for about one minute and then cool slightly, so as not to scramble the eggs when adding the banana to the blender.

What toppings go well with these pancakes?

Fresh fruit, nut butter, greek yogurt, shredded coconut, chocolate chips, or a drizzle of maple syrup all make great toppings!

Storage recommendations

  • Refrigerate: Store leftover banana oat pancakes in an airtight container in the fridge for up to 4 days. Let them cool completely before storing to prevent excess moisture.
  • Freeze: For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container and keep them for up to 3 months.
  • Reheat: Warm them up in the microwave (30 seconds), toaster oven, or on a skillet over low heat until heated through.
Banana oatmeal pancakes on a plate with butter, banana slices and syrup.

More pancake recipes

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

A stack of banana oatmeal pancakes topped with banana slices, butter and maple syrup.
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Banana Oatmeal Pancakes

Yield: 11 pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These Banana Oatmeal Pancakes are a nutritious, delicious way to start your day. Just toss everything in the blender, pour and cook! Top them with fresh fruit, a drizzle of maple syrup, or even a dollop of almond butter to take them to the next level.
Author: Kim

Ingredients

  • 1 cup unsweetened vanilla almond milk, (or other preferred milk)
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup, optional for sweetness
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, optional for flavor
  • 1/4 teaspoon salt
  • 2 cups old-fashioned rolled oats, (gluten-free, if needed)
  • Optional for serving: fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup

Instructions 

  • Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  • Place all ingredients in a blender and blend until smooth. Allow the mixture to sit for about 3 minutes to thicken.
  • Stir batter and pour about 1/4 cup for each pancake onto the griddle; cook for 2-4 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  • Serve with favorite toppings and enjoy!

Notes

*As batter sits, it gets very thick. To make it thinner, add a few tablespoons more of almond milk or water.
**To make as waffles, see this Gluten-Free Banana Oat Waffle recipe.
 
This recipe was originally published in August of 2015 and has been republished to include additional information, tips and updated photos.
 
photos by amie of food duchess
slightly adapted from the Banana Oat Pancakes in Autumn Calabrese's FIXATE cookbook
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 2pancakes, Calories: 95kcal, Carbohydrates: 16g, Protein: 3g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 34mg, Sodium: 174mg, Potassium: 120mg, Fiber: 2g, Sugar: 4g, Vitamin A: 58IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 1mg

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