Banana oatmeal pancakes have become one of my favorite ways to start a slow morning. I love how they strike that perfect balance between cozy and nourishing—sweet from ripe bananas, hearty from oats, and satisfying enough to keep me full for hours. When I want something comforting but still wholesome, this is the recipe I reach for.
What I appreciate most is how simple and flexible these pancakes are. They come together with pantry staples, and the batter feels almost forgiving—perfect for busy weekdays or relaxed weekend brunches. Whether I top them with fresh fruit, nut butter, or a drizzle of maple syrup, they always feel like a little upgrade from the usual stack.
What You Need To Make This Recipe
Ripe bananas: The riper the better. Bananas with brown speckles mash easily and add natural sweetness, which means you don’t need much added sugar. They also help bind the batter and keep the pancakes soft and moist.
Rolled oats: Oats replace traditional flour in this recipe, giving the pancakes a hearty texture and a boost of fiber. I like using old-fashioned rolled oats and blending them into oat flour for a smoother consistency.
Eggs: Eggs provide structure and help the pancakes hold together. They also add richness and a little extra protein, making these pancakes more filling.
Milk: Milk loosens the batter and ensures the pancakes cook up tender instead of dense. You can use dairy milk or any plant-based alternative like almond or oat milk.
Baking powder: This is what gives the pancakes their lift. Since oats are heavier than regular flour, baking powder helps create a lighter, fluffier texture.
Vanilla extract: A small splash enhances the natural sweetness of the banana and adds warmth to the flavor.
Salt: Just a pinch balances the sweetness and brings all the flavors together.
Cinnamon (optional): I love adding cinnamon for a subtle warmth that pairs beautifully with banana and oats.
Ingredients List
- 2 large ripe bananas
- 1 cup (90 g) rolled oats
- 2 large eggs
- 1/4 cup (60 ml) milk (dairy or plant-based)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- Oil or butter, for cooking
How to Make Banana Oatmeal Pancakes
Blend the Oats
Add the rolled oats to a blender and blend until they form a fine flour. This step ensures your pancakes have a smoother texture rather than being too coarse.
Mash the Bananas
In a mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine and add character to the pancakes.
Mix the Batter
Add the eggs, milk, vanilla extract, baking powder, salt, and cinnamon (if using) to the mashed bananas. Stir well to combine. Then mix in the blended oat flour until a thick but pourable batter forms.
Heat the Pan
Place a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Let it preheat for a few minutes so the pancakes cook evenly.
Cook the Pancakes
Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
Serve and Enjoy
Transfer the pancakes to a plate and serve warm with your favorite toppings—fresh berries, sliced bananas, Greek yogurt, nut butter, or maple syrup.
Tips for Making This Recipe
- Use very ripe bananas for maximum sweetness and better texture.
- If the batter feels too thick, add a tablespoon of milk at a time until it loosens slightly.
- Cook on medium or medium-low heat to prevent burning, since bananas caramelize quickly.
- Let the batter rest for 3–5 minutes before cooking; oats absorb liquid and thicken naturally.
- For extra protein, add a tablespoon of chia seeds or a scoop of vanilla protein powder.
- These pancakes freeze well—just let them cool completely and store in an airtight container.
FAQs
Can I make these pancakes gluten-free?
Yes! Just make sure you use certified gluten-free oats if you need them to be completely gluten-free.
Can I make them vegan?
You can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use plant-based milk.
Why are my pancakes falling apart?
They may need more binding. Make sure you’re using enough egg, or add an extra tablespoon of oat flour if the batter feels too thin.
Can I make the batter ahead of time?
It’s best used fresh, but you can refrigerate it for up to 24 hours. Stir well before cooking and add a splash of milk if it has thickened.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for the best texture.