I’ve been trying out a few new breakfast ideas, and Banana Oatmeal Pancakes turned out to be one of those recipes that doesn’t take much effort at all. The batter comes together quickly, and you don’t need to spend a lot of time standing in the kitchen.
They’re best enjoyed in the morning when you want something filling but not too heavy, and they can be made in less than fifteen minutes from start to finish. That’s why I thought it would be nice to share this recipe before we get into what Banana Oatmeal Pancakes actually are.
What is Banana Oatmeal Pancakes?
Banana Oatmeal Pancakes are basically pancakes made with blended oats and ripe bananas instead of regular flour. The oats give them a slightly chewy texture, and the bananas add natural sweetness, so you don’t really need extra sugar in the batter. They turn out soft inside with a light crisp on the edges when cooked properly.
Most people enjoy them fresh off the pan with toppings like fruit, syrup, or even a spoonful of yogurt. They’re mainly eaten as a breakfast dish, but I’ve also seen them served as a quick snack when someone wants something filling without being heavy. It’s a simple idea that makes use of everyday ingredients in a slightly different way.
Why You’ll Love This Recipe:
- Quick to make: The batter blends together in just a few minutes, and the cooking time is short, so you don’t end up spending half your morning in the kitchen.
- Made with everyday items: You only need oats, bananas, eggs, and a few basics that most people already keep at home, so there’s no need to shop for anything special.
- Easy to adjust: You can swap the milk for non-dairy options, add chocolate chips or nuts, or even change the spices depending on what you like.
- Beginner-friendly: Even if you don’t cook often, the steps are simple enough that you can follow along without worrying about messing it up.
- Good for busy mornings: Since they’re filling but not heavy, these pancakes work well when you want something homemade but don’t have much time.
Personal note: I found that letting the batter sit for a few minutes before cooking makes the pancakes easier to flip, so that’s one small trick I’d recommend.
Ingredients Needed:
- Rolled oats: You’ll need regular rolled oats because they give the pancakes a nice texture. I once tried quick oats, and they made the batter too soft, so I stick with rolled oats now.
- Ripe bananas: The bananas should be spotty and soft because that’s when they taste sweeter. If they’re too firm, the pancakes don’t have much flavor.
- Eggs: These help hold everything together. I noticed that if I skip them, the pancakes fall apart easily, so I always include them.
- Milk: Any milk works here, whether dairy or non-dairy. I’ve used oat milk before, and it blended in really well.
- Baking powder: This makes the pancakes rise a little and keeps them fluffy. Just make sure it’s fresh because old baking powder doesn’t do much.
- Cinnamon and salt: A small amount of cinnamon adds flavor, and the salt balances the sweetness. I sometimes add a pinch more cinnamon when I want extra warmth.
- Vanilla extract: This is optional, but I like adding it because it gives the pancakes a nice aroma.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Kitchen Gadgets & Tools You’ll Need:
- Blender: A blender makes the batter smooth and quick to prepare. I once tried mixing everything by hand, and the oats stayed too chunky, so I recommend using a blender if you have one.
- Mixing bowl: Even though the blender does most of the work, I like keeping a bowl nearby in case I want to whisk in extra ingredients like chocolate chips or nuts after blending.
- Measuring cups and spoons: These help keep the recipe balanced. I noticed that if I add too much milk, the batter gets runny, so measuring properly saves time later. (see the one I use)
- Griddle or non-stick skillet: A flat surface works best for cooking several pancakes at once. I’ve used a regular frying pan too, but the griddle makes flipping easier. I use this electric griddle.
- Spatula: A wide spatula helps flip the pancakes without breaking them. I once used a small one, and the pancakes folded over, so a bigger spatula is better.
- Cooking spray or butter: Greasing the pan is important because the batter can stick. I usually use a light spray, but butter adds a little extra flavor.
Step-By-Step Instructions to Make Banana Oatmeal Pancakes:
One small thing I learned while making these at home is that the batter actually benefits from resting for a few minutes before cooking. The oats soak up some of the liquid, which makes the pancakes easier to flip and gives them a better texture.
Step 1: Blend the wet ingredients
Start by adding the bananas, eggs, milk, and vanilla into the blender. Blend until the mixture looks smooth and creamy. You don’t want chunks of banana left, but it shouldn’t be foamy either.
Step 2: Add the dry ingredients
Next, add the oats, baking powder, salt, and cinnamon into the blender. Blend again, but stop as soon as the oats look broken down. If you blend too long, the batter gets too thin and the pancakes lose their texture.
Step 3: Let the batter rest
Keep the batter in the blender or pour it into a bowl and let it sit while you heat the pan. This short rest helps the oats absorb liquid and makes the batter thicker, which means the pancakes cook more evenly.
Step 4: Heat and grease the pan
Place a griddle or skillet on medium heat and grease it lightly with butter or spray. If the pan isn’t hot enough, the pancakes will spread too much, but if it’s too hot, they’ll brown too quickly. Medium heat gives the best balance.
Step 5: Cook the pancakes
Scoop a portion of batter onto the pan. Watch for small bubbles forming on the surface and edges that look set, that’s the sign to flip. Cook the other side until golden brown. The pancakes should feel soft in the middle but not raw.
Step 6: Repeat and serve
Continue with the rest of the batter, greasing the pan lightly as needed. Stack the pancakes and serve them warm with toppings like fruit, syrup, or yogurt. I found that blueberries and banana slices make them taste even better.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
- Don’t over-blend: If you blend the oats too much, the batter turns thin and the pancakes lose their texture. Stop blending once the oats look broken down but not like flour.
- Control the heat: Medium heat works best. If the pan is too hot, the outside browns too fast while the inside stays undercooked. If it’s too low, the pancakes spread too much and don’t crisp.
- Let the batter rest: A short rest before cooking helps the oats soak up liquid, which makes the pancakes thicker and easier to flip.
- Ingredient swaps that work: Non-dairy milk like oat or almond milk blends in well, and gluten-free oats can be used without changing the taste much.
Personal note: I once skipped greasing the pan, and the pancakes stuck badly, so always add a light layer of butter or spray.
Tasty Variations to Try:
- Add chocolate chips: Stir them into the batter for a sweeter version that kids usually love.
- Nutty twist: Mix in chopped walnuts or pecans for crunch and extra flavor.
- Seasonal spices: Try pumpkin spice in autumn or cardamom in winter for a change in taste.
- Berry mix: Add blueberries or raspberries directly into the batter before cooking for bursts of fruit.
- Dairy-free option: Swap regular milk for almond or oat milk, and the pancakes still turn out soft and flavorful.
- Extra cinnamon: If you like stronger spice, add a little more cinnamon or even nutmeg for warmth.
Serving Suggestions:
1. Best time to serve:
Banana Oatmeal Pancakes are most often enjoyed for breakfast, but they also work well as a light afternoon snack when you want something warm and filling.
2. Pairs well with fruit:
Serve with sliced bananas, berries, or even apple slices for extra freshness. The natural sweetness balances the oats nicely.
3. Add a topping:
These pancakes pair well with maple syrup, honey, or a spoonful of yogurt. I sometimes add peanut butter for more flavor and protein.
4. Perfect with drinks:
They go nicely with coffee, tea, or even a glass of milk. A smoothie on the side also makes the meal more complete.
Storage & Reheating Tips:
- How long it keeps: Banana Oatmeal Pancakes stay fresh in the fridge for about three days. I usually place them in a sealed container so they don’t dry out.
- Best storage method: If you want to keep them longer, freezing works well. Stack them with parchment paper between each pancake, and they won’t stick together.
- Simple reheating advice: Reheat in a toaster oven or on a skillet so they crisp up again. The microwave works too, but the texture is softer. I sometimes add a little butter when reheating to bring back flavor.
Frequently Asked Questions (FAQ):
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Can I use a different flour instead of oats?
It’s best to stick with rolled oats because they give the right texture. If you try quick oats, the pancakes turn softer, and regular flour changes the recipe completely.
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Can I make the batter ahead of time?
You can blend the batter and keep it in the fridge for a few hours, but I noticed it thickens as it sits. Just stir in a splash of milk before cooking.
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Why are my pancakes too dense?
This usually happens if the batter is over-blended or if the bananas aren’t ripe enough. Stop blending once the oats look broken down but not powdery.
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Is this recipe gluten-free or dairy-free?
Yes, if you use certified gluten-free oats and swap dairy milk for almond or oat milk, the pancakes still turn out soft and flavorful.
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Can I freeze Banana Oatmeal Pancakes?
Yes, they freeze well. Place parchment paper between each pancake so they don’t stick, and reheat in a toaster oven for the best texture.
Banana Oatmeal Pancakes
These pancakes are soft in the middle, lightly crisp on the edges, and naturally sweet from ripe bananas. The batter blends quickly, cooks fast, and makes a filling breakfast or snack without much effort.
Ingredients
- 2 medium ripe bananas
- 2 large eggs, room temperature
- 1 ½ cups rolled oats
- ½ cup milk (dairy or non-dairy)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add 2 medium ripe bananas, 2 large eggs, ½ cup milk, and 1 teaspoon vanilla extract into a blender and blend until smooth.
- Add 1 ½ cups rolled oats, 2 teaspoons baking powder, ¼ teaspoon salt, and 1 teaspoon cinnamon, then blend again until just combined.
- Let the batter rest for about 5 minutes to thicken before cooking.
- Heat a greased skillet or griddle over medium heat.
- Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden brown.
- Repeat with the remaining batter and serve warm with toppings of choice.
Notes
Nutrition Information
Yield 14 pancakes Serving Size 1 pancakeAmount Per Serving Calories 64Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 24mgSodium 55mgCarbohydrates 11gNet Carbohydrates 10gFiber 1gSugar 3gSugar Alcohols 0gProtein 2g
Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
