Banana oatmeal pancakes are simple and healthy. The pancake batter can be made quickly in a blender with just a few basic ingredients!

stack of banana oatmeal pancakes with sliced bananas and blueberries on top

Pancakes are one of the best breakfast treats. Who can resist a stack of pancakes doused in maple syrup? What’s better is that it’s relatively easy to make healthy pancakes with bananas and oatmeal. All you need are a few simple ingredients, a blender and a stovetop to make banana oatmeal pancakes for breakfast!

Why you should try this recipe: The pancakes are soft and flavorful without any added sugar. It’s a great use for overripe bananas. This recipe can be easily made gluten-free and dairy-free with simple ingredient swaps.

banana oatmeal pancakes ingredients in bowls

How to make banana oatmeal pancakes in 3 steps

  1. Add wet ingredients to a blender and blend until smooth. Add dry ingredients and blend again until smooth.
  2. Heat pancake griddle or skillet over medium heat, then grease it.
  3. Scoop 1/4 cup pancake batter onto griddle and cook until small bubbles form and edges are set. Flip and cook until golden (about 2 minutes per side). Repeat with remaining batter.

Don’t have a blender? You can make the pancake batter in a food processor or just mix together in a mixing bowl. The oats will provide more texture, but the pancakes will taste just as good. If you’re looking to purchase a blender, I suggest the Vitamix Explorian Blender. I use it all the time and it is works like a charm!

photo collage demonstrating how to make banana oatmeal pancake batter in a blender
photo collage showing before and after banana oatmeal pancakes on a griddle

Tips for making pancakes

Pancakes are relatively easy to make, but there are a few tricks to get the pancakes perfect every time. First, don’t over blend the pancakes. You still want there to be a little texture from the oats (refer to the step-by-step photos). This will also keep your pancakes fluffy. Also, let the pancake batter rest while the griddle heats. This will allow the ingredients to mingle and boost the flavors.

Make sure the griddle or pan is hot (but not too hot). A medium to medium high heat works best and wait a few minutes until you know the griddle is hot before greasing the pan. This will help the pancakes to be crispy around the edges, but soft in the center.

maple syrup poured on a stack of banana oatmeal pancakes with sliced bananas and blueberries

Frequently Asked Questions

When do you flip pancakes? Pancakes are ready to flip when the edges are set and tiny bubbles form on the top of the pancake. Resist the urger to flip as soon as you see bubbles—wait a little bit (about 20 to 30 seconds), then flip. Pancakes take about 2 minutes per side.

Can I use nondairy milk in pancake batter? Yes, almond milk or oat milk works well in this recipe.

Can you freeze banana oatmeal pancakes? Yes, pancakes freeze very well. Once completely cooled, place pancakes in an airtight container or freezer bag. Try not to stack them, place parchment paper between layers if necessary. Freeze for up to one month.

How do you reheat pancakes? Pancakes can be reheated in the microwave or toaster oven. To keep pancakes warm while cooking, turn the oven on to 200 F and place the pancakes on a baking sheet in the oven until ready to serve.

stack of banana oatmeal pancakes on plate with fork holding a bite

Banana oatmeal pancakes are a quick and easy breakfast. I love making a double batch on the weekend and freezing the leftovers so I can reheat and eat them later. If you enjoyed this recipe, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.

stack of banana oatmeal pancakes on white plate with banana slices and blueberries

Banana Oatmeal Pancakes

Banana oatmeal pancakes are simple and healthy. The pancake batter can be made quickly in a blender!

Ingredients

  • 1 ½ cups old-fashioned rolled oats
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas
  • ½ cup milk,, room temperature (non-dairy milk works too)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs,, room temperature

Instructions 

  • In a medium bowl, whisk together rolled oats, baking powder, salt and cinnamon. Set aside.
  • In the container of a blender, add bananas, milk, vanilla and eggs. Blend until smooth. Add dry ingredients and blend again until smooth. Keep batter in the container while preparing the griddle.
  • Place a pancake griddle (or skillet) over medium heat. Grease the griddle with butter or cooking spray.
  • Use an ice cream scoop (or large cookie scoop) to transfer about 3 Tablespoons of batter to the griddle. Space pancakes out at least an inch.
  • Cook the first side of the pancake until the edges are set and little bubbles start to form (about 2 minutes). Flip the pancake and cook for another 2 minutes until golden brown. Repeat with remaining batter.

Notes

Dietary substitutions: Dairy-free milk works well in this recipe as does gluten-free oats.
Store pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze pancakes in an airtight container with parchment paper between layers for up to 1 month.
Reheat pancakes in the microwave or toaster oven until heated through.
Recommended toolsVitamix blender, pancake griddle or pancake stovetop pan, ice cream scoop.
Serving: 1pancake, Calories: 64kcal, Carbohydrates: 11g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 55mg, Potassium: 171mg, Fiber: 1g, Sugar: 3g, Vitamin A: 59IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg

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