If you’re craving a warm, comforting breakfast that’s healthy and full of flavor, these banana oatmeal pancakes are just the thing. Made with ripe bananas, whole oats, and a few pantry staples, this recipe brings together the best of both worlds—soft, fluffy pancakes and wholesome ingredients.
Whether you’re aiming for a gluten-free morning or simply want a break from traditional pancakes, this is a quick and easy breakfast you’ll want to make on repeat. Perfect for busy mornings, weekend brunch, or meal prep, banana oatmeal pancakes satisfy your sweet tooth while fueling your day.
Table of Contents
Why You’ll Love This Recipe
These banana oatmeal pancakes are more than just delicious—they’re a go-to breakfast favorite for so many reasons:
• Naturally gluten-free: Made without traditional flour, these pancakes use rolled oats or oat flour, making them ideal for gluten-sensitive eaters.
• Quick and easy: You can whip up the batter in just minutes using a blender. It’s minimal effort with maximum flavor.
• Healthy and hearty: Packed with fiber, potassium from bananas, and complex carbs from oats, they’ll keep you satisfied longer than regular pancakes.
• Customizable: Add chocolate chips, chopped nuts, or blueberries for variety. These pancakes are easy to tweak for any craving.
• Kid-friendly: The natural sweetness of ripe bananas makes them a hit with kids—and adults too.
• Great for meal prep: Make a big batch, freeze the extras, and reheat them for an easy weekday breakfast.
Ingredients
Here’s everything you need to make these irresistible banana oatmeal pancakes. Simple, wholesome, and easy to find:
• 2 ripe bananas – mashed (the riper, the better for flavor and sweetness)
• 2 large eggs – helps bind the batter and adds protein
• 1 cup rolled oats – or oat flour; use certified gluten-free if needed
• 1/4 cup milk – any type works (dairy or plant-based like oat or almond)
• 1 tsp baking powder – for light, fluffy pancakes
• 1/2 tsp cinnamon – optional, for a warm hint of spice
• 1/2 tsp vanilla extract – adds depth of flavor
• Pinch of salt – enhances the overall taste
• 1–2 tsp coconut oil or butter – for greasing the pan
Optional Add-ins:
• 1–2 tbsp maple syrup (for added sweetness)
• 2–3 tbsp mini chocolate chips or chopped walnuts
• Sliced banana or berries for serving
These pantry-friendly ingredients come together to create a naturally sweet, hearty pancake batter that’s perfect for any morning.
Instructions
Follow these easy steps to make your banana oatmeal pancakes fluffy, golden, and delicious every time:
Step 1: Mash the Bananas
In a medium bowl, mash the ripe bananas with a fork until mostly smooth with minimal lumps.
Step 2: Blend the Batter
Add the mashed bananas, eggs, rolled oats, milk, baking powder, cinnamon, vanilla extract, and salt to a blender. Blend until the batter is smooth and pourable. Let it rest for 2–3 minutes to thicken slightly.
Step 3: Heat the Pan
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
Step 4: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake into the pan. Cook for 2–3 minutes or until small bubbles form on the surface and the edges start to look set.
Step 5: Flip and Finish
Carefully flip each pancake and cook for another 1–2 minutes until golden brown and fully cooked through.
Step 6: Repeat
Continue with the remaining batter, greasing the pan between batches if needed.
Step 7: Serve Warm
Stack the pancakes on a plate and serve immediately with your favorite toppings like sliced bananas, maple syrup, berries, or nut butter.
These pancakes are quick to make and incredibly satisfying—perfect for busy mornings or a relaxed weekend breakfast.
Pro Tips and Variations
Want to make your banana oatmeal pancakes even better? Here are some helpful tips and fun variations to fit your preferences and pantry:
Pro Tips
• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Dark spots on the peel mean they’re perfect.
• Let the batter rest: Give the blended batter 2–3 minutes to thicken before cooking. This helps the oats absorb liquid and improves texture.
• Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you finish the batch.
• Grease the skillet lightly: Use a nonstick pan or griddle and lightly grease with coconut oil or butter for even browning.
• Adjust consistency: If the batter is too thick, add a splash of oat milk. If it’s too runny, blend in a tablespoon more oats.
Variations
• Egg-Free/Vegan: Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). Let sit 5 minutes before blending.
• Add-ins: Fold in mini chocolate chips, blueberries, or chopped walnuts after blending for extra texture and flavor.
• Protein Boost: Add 1 scoop of your favorite vanilla protein powder or 2 tablespoons of peanut butter to the blender.
• Spice it up: Try a dash of nutmeg, pumpkin spice, or cardamom to enhance the flavor.
• Gluten-Free Flour Swap: Prefer not to use whole oats? Sub 1:1 certified gluten-free oat flour for the rolled oats.
These tips and options help make your banana oat pancakes fluffy, versatile, and customizable—great for anyone craving a healthy breakfast that doesn’t sacrifice flavor.
Serving Suggestions
These banana oatmeal pancakes are delicious on their own, but even better when served with your favorite toppings and sides. Here’s how to turn them into a satisfying breakfast or brunch:
Top With:
• Maple syrup – Classic and always delicious. Warm it slightly before drizzling.
• Sliced banana – Double up on banana flavor with fresh banana rounds.
• Fresh berries – Strawberries, blueberries, or raspberries add a pop of color and tang.
• Nut butter – Swirl on some almond butter or peanut butter for richness and protein.
• Greek yogurt – A dollop of creamy yogurt adds contrast and boosts nutrition.
• Chopped nuts – Sprinkle walnuts, pecans, or almonds for crunch.
• Dark chocolate chips – For a sweet twist, melt a few chips on top of warm pancakes.
Pair With:
• Scrambled eggs or tofu – Balance the sweet with some savory.
• Smoothies – Blend a fruit smoothie with oat milk or almond milk for a full, energizing meal.
• Coffee or tea – These fluffy pancakes pair perfectly with your favorite morning drink.
Whether you’re serving a weekday breakfast or hosting a weekend brunch, these healthy banana oat pancakes are versatile, customizable, and sure to be a crowd favorite.
Banana Oatmeal Pancakes
Ingredients
Pancake Ingredients
- 2 ripe bananas mashed
- 2 cups rolled oats gluten-free
- 2 eggs
- 1 cup milk dairy or non-dairy
- 1 tsp baking powder gluten-free
- 1 tsp vanilla extract
- 1/2 tsp cinnamon optional
- 1/4 tsp salt
- 1 tbsp coconut oil for cooking
Instructions
- In a blender, combine mashed bananas, oats, eggs, milk, baking powder, vanilla, cinnamon, and salt. Blend until smooth and let rest for 2 minutes.
- Heat a nonstick skillet over medium heat. Lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form and edges look set.
- Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve warm with maple syrup, sliced bananas, or your favorite toppings.
Notes
- Calories: 235
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 210mg
- Potassium: 360mg
- Carbohydrates: 34g
- Fiber: 4g
- Sugar: 9g
- Protein: 7g
- Vitamin A: 120IU
- Vitamin C: 4mg
- Calcium: 75mg
- Iron: 1.2mg
Conclusion
Banana oatmeal pancakes are more than just a healthy breakfast — they’re a delicious way to start your day with real, wholesome ingredients. Made with ripe bananas, oats, and simple pantry staples, this recipe gives you fluffy pancakes without flour, refined sugar, or dairy. Whether you’re gluten-free, vegan, or just craving a nourishing meal, these pancakes are easy to make, naturally sweet, and loaded with flavor.
Try them once and they may become your new go-to breakfast — they’re that good. From busy weekday mornings to lazy Sunday brunches, these banana oat pancakes always deliver comfort, nutrition, and satisfaction in every bite.
FAQs
How to make banana pancakes with oats and no flour?
Use rolled oats or oat flour as your base. Blend them with ripe bananas, eggs (or flax eggs), and milk to form a smooth batter. Cook on a nonstick skillet over medium heat until golden and fluffy.
What makes fluffy pancakes?
Fluffy pancakes need leavening agents like baking powder and the right batter consistency — not too thick or too thin. Letting the batter rest for a few minutes also helps create air pockets for that perfect rise.
Are bananas good in oatmeal?
Yes, bananas add natural sweetness, creamy texture, and important nutrients like potassium and fiber. They’re a healthy addition that pairs wonderfully with oats in both pancakes and porridge.
Why are my banana oat pancakes mushy?
Overripe bananas or undercooked pancakes can make them mushy. Make sure the skillet is fully heated, don’t overcrowd it, and cook until bubbles form and the edges are firm before flipping.
How to make banana oat pancakes without eggs?
Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Let it sit for 5 minutes before adding to the batter. This keeps the pancakes moist and holds them together naturally.
