Banana Oat Pancakes

Start your day with a big stack of Banana Oat Pancakes. These pancakes are made with simple pantry ingredients and the recipe is easy to adapt to fit your needs. No blender needed, just a bowl!

A stack of banana oat pancakes on a plate with sliced bananas and fresh blueberries on top. Maple syrup is drizzled on top.

Pancakes are the perfect way to start the day. This easy pancake recipe combines everything you love about pancakes with wholesome ingredients like fresh bananas and oats.

You can easily adapt this classic pancake recipe to make vegan banana oat pancakes or gluten free banana pancakes with a few quick swaps.

These banana oatmeal pancakes are:

  • a delicious breakfast for kids and adults.
  • fluffy and perfect for snacking!
  • vegan, gluten free, dairy free and nut free with a few simple substitutions.

Ingredients You Need

All of the ingredients for these healthy pancakes are basic pancake ingredients with the addition of oats.

All of the ingredients for banana oat pancakes on a white countertop including oat flour, all purpose flour, oats, salt, baking powder, eggs, melted butter, banana, milk and vanilla extract.
  • Oat Flour: To make 1/2 cup oat flour, process 1/2 cup of old fashioned oats in a food processor until the oats have turned into a fine flour about 20 seconds to 1 minute. It should feel like powder with a little texture. You can also purchase oat flour at your local food store.
  • All Purpose Flour: You can use regular all purpose flour or gluten free all purpose flour. You can also substitute by using all oat flour in this recipe. Use gluten free oats to make the oat flour to ensure this recipe is gluten free.
  • Oats: Old fashioned rolled oats are preferred, but you can use quick cooking oats, if desired. The texture will be slightly different. Do not use steel cut oats for this recipe.
  • Baking Powder and Salt: Helps create light and fluffy pancakes.
  • Bananas: You will need ripe bananas, however the level of ripeness doesn’t really matter. Barely ripe bananas work just as good as very ripe bananas.
  • Eggs: Substitute the egg with 2 flax eggs to make these pancakes vegan. One flax egg = 1 tablespoon flax seed + 2 tablespoons water.
  • Vanilla Extract: For additional flavor.
  • Butter: You can substitute the butter with ghee or vegan butter.
  • Milk: Use any type of milk – almond milk, soy milk, or regular dairy milk all work great.

OPTIONAL: Serve the pancakes with fresh blueberries, slices of bananas and pure maple syrup. Or drizzle with peanut butter or almond butter. You can also add a few chocolate chips with the bananas during step 6.

Steps to Make Banana Oat Pancakes

This banana pancake recipe comes together relatively easily.

Mixing together the dry ingredients and wet ingredients in a bowl.
  1. Combine the flours, oats, baking powder and salt in a large bowl; set aside.
  2. In a medium bowl, mash half of a banana (about 1/2 cup) until smooth. Thinly slice the remaining bananas and set aside on a plate.
  3. Add the eggs, vanilla, melted butter and milk to the bowl with the mashed banana. Whisk to combine.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until throughly combined. Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
  5. Once the skillet is hot, add enough butter or ghee to lightly grease the bottom of the pan.
Cooking two banana oat pancakes in a skillet.
  1. Pour about 1/4 cup batter into the pan, gently press 3 to 4 banana slices onto the top. Once bubbles form on top and edges are cooked, flip the pancake and cook for an additional 1-2 minutes on the other side until cooked through. If you have a large pan, you can cook multiple pancakes at once.
  2. Keep the pancakes warm on a plate in the oven while you repeat with the remaining batter and bananas using additional butter to grease the pan as needed.
A stack of banana oatmeal pancakes on a plate served with fresh blueberries and bananas and drizzled with maple syrup.

Tips for Making Pancakes

  • Cook LOW and slow. Pancakes made with whole grains like oats require low and slow cooking. Adjust the heat as needed to make sure the pancakes cook through without burning.
  • Use a large skillet or griddle. The wide surface allows you to cook three pancakes at a time.
  • Make them perfectly round – It’s okay if you don’t have perfectly round pancakes. If the pan is too hot, they will cook too quickly and will not be round. Ensure the pan isn’t too hot and use a measuring cup to portion the batter.
  • The pancakes are ready to flip when tiny bubbles appear around the edges.
  • Wipe the pan out between batches to prevent any burned bits. Add more butter or oil to the pan before cooking the next batch.
  • Keep the pancakes warm while you are cooking them by placing them on an oven safe plate in an oven set to 200 degrees F.
  • Store leftover pancakes in the refrigerator for up to 2 days. You can reheat in the microwave for 30 seconds or a toaster until warm.

Freezing Pancakes

To freeze, let the pancakes cool completely. Spread them out on a baking sheet. Place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.

Reheating Pancakes

To reheat, place the banana oat pancakes on a plate and microwave for 30 to 60 seconds until warm. You can also use a toaster oven to reheat.

Two plates with stacks of pancakes on top of them and sliced bananas and blueberries.

If you love these Banana Oat Pancakes, you will also love these Mini Blueberry Muffins or Baked Oatmeal Cups with Blueberries!

Did you make these Banana Oat Pancakes? Leave a recipe rating and review below.

A stack of banana oat pancakes on a plate with sliced bananas and fresh blueberries on top. Maple syrup is drizzled on top.

Banana Oat Pancakes

Yield: 12 4″ pancakes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
These oatmeal pancakes come together easily for a wholesome breakfast.
5 from 5 votes

Ingredients 

  • 1/2 cup all purpose flour, (or use all oat flour)
  • 1/2 cup oat flour
  • 1/2 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 large bananas, divided
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon melted butter, melted then cooled, plus more for greasing pan (or ghee)
  • 1 cup milk, (your choice of any milk)

Instructions

  • Combine flours, oats, baking powder and salt in a large bowl; set aside.
  • In a medium bowl, mash half of a banana (about 1/3 cup) until smooth. Thinly slice the remaining bananas and set aside.
  • Add the eggs, vanilla, melted butter and milk to the bowl with the mashed banana. Whisk to combine until smooth.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly combined. Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
  • Once the skillet is hot, add enough butter or ghee to lightly grease the bottom of the pan.
  • Pour about 1/4 cup batter into the pan and gently press 3 to 4 banana slices onto the top. Once bubbles form on top and the edges are cooked, flip the pancake and cook for an additional 1-2 minutes on the other side until cooked through. If you have a large pan, you can cook multiple pancakes at once.
  • Keep the pancakes warm on a plate in the oven while you repeat with the remaining batter and bananas using additional butter to grease the pan as needed.

Notes

Storage: Store leftover pancakes in the refrigerator for up to 2 days. Reheat for 30 seconds in the microwave or warm in the toaster oven.
To freeze, let the pancakes cool completely. Spread them out on a baking sheet. Place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.
 
 

Nutrition

Calories: 107kcal, Carbohydrates: 16g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 32mg, Sodium: 76mg, Potassium: 194mg, Fiber: 1g, Sugar: 4g, Vitamin A: 116IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

3 comments on “Banana Oat Pancakes”

  1. Soooo much better than regular pancakes – tastier and healthier!

  2. Oh my gosh, these are a.m.a.z.i.n.g.!!! This is my new go-to recipes. Loved the bananas and blueberries on top!

  3. These are such a great take on pancakes. My kids loved these!

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