If there’s one breakfast recipe I reach for again and again, it’s Banana Oat Pancakes. They’re naturally sweetened, brimming with comforting oats, and come together effortlessly in the blender. Whether you’re fueling up for a busy day or looking for a cozy weekend treat, these pancakes check all the boxes: easy, nourishing, and utterly delicious. Plus, they’re perfect for anyone craving a hearty stack without the fuss of fancy ingredients.

Banana Oat Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Banana Oat Pancakes are proof that breakfast magic can happen with just a handful of everyday staples. Each ingredient here plays a starring role—from the creamy bananas to the warm hint of cinnamon—creating pancakes that are fluffy, flavorful, and full of nourishing goodness.

2 ripe bananas (mashed): Overripe bananas are your best friend here, lending both natural sweetness and moisture to the batter.
2 large eggs: These bring everything together and help give your pancakes structure and lift.
1/2 cup milk (dairy or non-dairy): Use your favorite milk to ensure the pancakes are soft and tender; almond or oat milk work just as well as classic dairy.
1 teaspoon vanilla extract: A splash adds that cozy, bakery-style aroma and flavor.
1 cup rolled oats: The star of the show, giving the pancakes their hearty texture and boosting fiber—and yes, you can use gluten-free oats if you’d like!
1 teaspoon baking powder: This makes sure your fluffy Banana Oat Pancakes rise beautifully as they cook.
1/2 teaspoon cinnamon: Just a touch brings warmth and that classic pancake flavor.
Pinch of salt: It subtly balances the sweetness and brings out the best in every bite.
Butter or oil for cooking: A swipe of butter or oil in the skillet gives you those golden, crisp edges no one can resist.

How to Make Banana Oat Pancakes

Step 1: Blend the Wet Ingredients

Start by adding your mashed ripe bananas, eggs, milk, and vanilla extract to a blender. This creates the creamy, flavor-packed base that will make your pancakes naturally sweet and fluffy. If you love pancakes with extra banana flavor, feel free to use bananas with plenty of brown spots—they’ll give maximum sweetness and aroma.

Step 2: Add the Dry Ingredients

Next, add the rolled oats, baking powder, cinnamon, and a pinch of salt right into the blender on top of the wet mix. Blending everything together keeps this recipe delightfully fuss-free—no separate bowls required! Blitz until the oats break down and everything comes together in a smooth, creamy batter.

Step 3: Let the Batter Rest

Here’s a chef’s secret: let your batter sit for about five minutes before cooking. This brief rest time allows the oats to soak up the liquid and naturally thicken the batter, resulting in pancakes with the perfect hearty-yet-fluffy texture.

Step 4: Heat and Grease Your Skillet

Warm up a non-stick skillet or griddle over medium heat and lightly coat it with butter or oil. This step is what delivers those irresistible toasty edges and golden color that makes Banana Oat Pancakes so inviting.

Step 5: Cook the Pancakes

Pour about 1/4 cup of batter per pancake onto your hot skillet. Let each pancake cook for 2–3 minutes, watching for bubbles to pop on the surface and edges to firm up—your cue to flip! After flipping, cook another 1–2 minutes until they’re cooked through and sporting that signature golden finish.

Step 6: Serve Warm

Transfer your warm Banana Oat Pancakes to a plate, and repeat with the rest of the batter. Keep stacks warm with a gentle tent of foil, or simply serve as you cook for fresh-from-the-skillet goodness!

How to Serve Banana Oat Pancakes

Garnishes

These pancakes are a blank canvas for all your favorite toppings! Classic maple syrup is always a winner, but don’t overlook a sprinkle of chopped nuts, a dollop of Greek yogurt, a shower of fresh berries, or even a drizzle of almond butter. For an extra pop of color and flavor, a few slices of fresh banana or a dusting of cinnamon sugar can turn breakfast into something special.

Side Dishes

Round out your breakfast table with a side of crispy bacon, softly scrambled eggs, or a scoop of vibrant fruit salad. For a heartier brunch, serve your Banana Oat Pancakes with a smoothie or freshly squeezed orange juice—it’s a breakfast spread guaranteed to please everyone from picky kids to grown-up foodies.

Creative Ways to Present

Stack pancakes high with all the toppings for an Instagram-worthy effect, or cut them out with cookie cutters into fun shapes for the little ones in your life. Another idea? Layer pancakes with yogurt and fruit in a glass for the world’s coziest breakfast parfait. However you plate them, Banana Oat Pancakes are all about joy and creativity at the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Banana Oat Pancakes (lucky you!), let them cool completely before transferring to an airtight container. Store them in the fridge, where they’ll stay fresh for up to three days, making for grab-and-go breakfasts all week.

Freezing

For longer storage, lay cooled pancakes flat on a parchment-lined baking sheet and freeze until firm. Once solid, slip them into a zip-top bag or airtight container, separating layers with parchment so they don’t stick together. They’ll keep well in the freezer for up to two months—perfect for busy mornings!

Reheating

To revive Banana Oat Pancakes from the fridge or freezer, simply warm them in a toaster, toaster oven, or microwave until heated through. If you like them a bit crispy, opt for the toaster or oven. Add your favorite toppings and they’ll taste just as wonderful as the day you made them.

FAQs

Can I make Banana Oat Pancakes without a blender?

Absolutely! If you don’t own a blender, you can mash the bananas extra well, whisk all the wet ingredients together, and then stir in the finely chopped or quick oats with the rest of the dry ingredients. The texture will be a little more rustic, but still delicious.

Are these pancakes gluten-free?

Yes—as long as you use certified gluten-free rolled oats, Banana Oat Pancakes are naturally gluten-free, making them a great option for those avoiding gluten.

What’s the best way to make these pancakes vegan?

You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), and use your favorite non-dairy milk. The pancakes will be a bit softer but still utterly tasty.

Can I add mix-ins to the batter?

Of course! Fold in chocolate chips, blueberries, chopped nuts, or even a handful of coconut flakes after blending for added flavor and fun textures. Mixing in a few extra oats before cooking adds a nice bite, too.

How do I keep pancakes warm while cooking the whole batch?

Preheat your oven to 200°F (95°C), and place cooked pancakes on a baking sheet inside while you finish the rest of the batter. This keeps your Banana Oat Pancakes warm, fluffy, and ready to serve together.

Final Thoughts

I hope you give these Banana Oat Pancakes a try and make them part of your breakfast rotation. They’re quick, nutritious, and unbelievably cozy—perfect for lazy weekends or busy mornings alike. Happy flipping, and may your next stack be your best ever!

Banana Oat Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian, Gluten-Free

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Description

These Banana Oat Pancakes are a delicious and wholesome breakfast option that can be whipped up in no time. Made with simple ingredients and packed with flavor, these pancakes are sure to become a family favorite.

Ingredients

Scale

For the Pancakes:

2 ripe bananas (mashed)
2 large eggs
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
butter or oil for cooking

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Instructions

In a blender, combine mashed bananas, eggs, milk, and vanilla extract. Add rolled oats, baking powder, cinnamon, and salt.
Blend until smooth and let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
Repeat with the remaining batter.
Serve warm with maple syrup, nut butter, or fresh fruit.