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Banana Oatmeal Pancakes
Banana oatmeal pancakes are the perfect breakfast solution for busy mornings when you want something nutritious, delicious, and satisfying. These fluffy pancakes combine the natural sweetness of ripe bananas with the hearty texture of rolled oats, creating a wholesome meal that will keep you energized throughout the day. With just six simple ingredients and minimal prep time, you can whip up a batch of these golden beauties in under 30 minutes.
Why You'll Love This Recipe
- Naturally sweetened with ripe bananas, eliminating the need for added sugar while providing essential potassium and fiber
- Packed with whole grain oats that offer sustained energy and help keep you feeling full longer
- Simple preparation with common pantry ingredients that most people already have on hand
- Gluten-free option when using certified gluten-free oats, making them suitable for various dietary needs
- Kid-friendly recipe that’s perfect for involving little ones in the kitchen while teaching healthy eating habits
Why This Banana Oatmeal Pancakes Recipe Works
This recipe succeeds because it balances simplicity with nutrition. The mashed bananas serve as both a natural sweetener and binding agent, reducing the need for excessive flour or sugar. The oats provide a hearty texture and complex carbohydrates that digest slowly, preventing blood sugar spikes.
The combination of eggs and milk creates the perfect protein balance, while the baking powder ensures fluffy, light pancakes every time. The cinnamon adds warmth and enhances the natural banana flavor without overwhelming the dish. This foolproof formula works consistently because each ingredient serves a specific purpose in creating the ideal texture and taste.
What You’ll Need for Perfect Banana Oatmeal Pancakes
Ingredients
Ingredient | Quantity (Approx) | Purpose / Notes |
---|---|---|
Ripe bananas | 2 large bananas | Natural sweetener and binding agent |
Rolled oats | 1 cup | Provides fiber and hearty texture |
Large eggs | 2 eggs | Structure and protein content |
Milk | 1/2 cup | Moisture and smooth consistency |
Baking powder | 1 teaspoon | Leavening agent for fluffiness |
Ground cinnamon | 1/2 teaspoon | Flavor enhancement and warmth |
Tools
Tool | Purpose |
---|---|
Mixing bowls | Separate wet and dry ingredients |
Fork or potato masher | Mash bananas to smooth consistency |
Non-stick skillet | Cook pancakes evenly without sticking |
Measuring cups | Accurate ingredient proportions |
Spatula | Flip pancakes without breaking |
How to Make Banana Oatmeal Pancakes
Step | Instructions |
---|---|
Step 1: Prepare bananas | In a mixing bowl, mash the ripe bananas until smooth with minimal lumps remaining |
Step 2: Mix dry ingredients | In another bowl, combine rolled oats, baking powder, and cinnamon thoroughly |
Step 3: Combine wet ingredients | Mix eggs and milk into the mashed bananas until fully combined and smooth |
Step 4: Create batter | Gradually add the dry ingredients to the wet mixture, stirring gently until just combined |
Step 5: Heat skillet | Heat a skillet over medium heat and lightly grease it with cooking spray or butter |
Step 6: Cook pancakes | Pour about half a cup of batter for each pancake and cook until bubbles form on top (2-3 minutes) |
Step 7: Flip and finish | Flip carefully and cook until golden brown on the other side, about 2 minutes more |
Chef's Helpful Tips
- Use very ripe bananas with brown spots for maximum sweetness and easier mashing
- Let the batter rest for 5 minutes before cooking to allow oats to absorb moisture and soften
- Keep cooked pancakes warm in a 200°F oven while preparing the remaining batches
- Don’t overmix the batter as this can result in tough, dense pancakes instead of fluffy ones
- Test your skillet temperature with a drop of water – it should sizzle and evaporate quickly
Serving and Storage Tips for Banana Oatmeal Pancakes
Serving Tips
Serve these pancakes immediately while they’re warm and fluffy. Top with fresh berries, a drizzle of pure maple syrup, or a dollop of Greek yogurt for added protein. Sliced bananas and chopped nuts make excellent garnishes that complement the oat texture.
For a more indulgent treat, try serving with a light dusting of powdered sugar or a small amount of nut butter. These pancakes pair wonderfully with fresh fruit salads or can be enjoyed alongside other breakfast favorites like our Ultimate Chicken Casserole for a hearty brunch spread.
Store leftover pancakes in the refrigerator for up to three days or freeze for up to one month. Reheat in the toaster or microwave for quick breakfast options throughout the week.
Mistakes to Avoid while making Banana Oatmeal Pancakes
One common mistake is using under-ripe bananas, which won’t provide enough natural sweetness or mash properly. Always choose bananas with brown spots for the best flavor and texture. Another error is cooking at too high heat, which burns the outside while leaving the inside undercooked.
Avoid overmixing the batter, as this develops the gluten in any flour particles and creates tough pancakes. Mix just until ingredients are combined, leaving some small lumps. Don’t flip pancakes too early – wait for bubbles to form and pop on the surface before turning.
Skipping the resting period for the batter is another mistake. Allowing the oats to absorb moisture for a few minutes creates better texture and prevents dry, crumbly pancakes.
You Must Know
- These pancakes are naturally gluten-free when using certified gluten-free oats, making them suitable for celiac diets
- The recipe can be easily doubled or tripled for larger families or meal prep purposes
- Frozen pancakes can be reheated directly from the freezer in a toaster for convenient weekday breakfasts
- The batter can be prepared the night before and stored in the refrigerator for quick morning cooking
Suggestions for Banana Oatmeal Pancakes
Customize these pancakes by adding blueberries, chocolate chips, or chopped walnuts to the batter for extra flavor and texture. For a tropical twist, try adding shredded coconut or diced pineapple. Vanilla extract enhances the overall flavor profile beautifully.
Create a protein-packed version by adding a scoop of vanilla protein powder to the dry ingredients. This makes them perfect for post-workout meals. For inspiration on other nutritious recipes, check out our Keto Cloud Cake Recipe for low-carb options.
Make them dairy-free by substituting almond milk, oat milk, or coconut milk for regular milk. These alternatives work perfectly without affecting the taste or texture significantly.
For additional recipe variations, explore these oatmeal-banana pancakes or try this vegan banana-oat pancakes recipe for plant-based options.
FAQs:
Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use mashed banana as a binding agent. Commercial egg replacers also work well in this recipe.
Separate the eggs and beat the whites until soft peaks form, then fold them into the batter last. Also, ensure your baking powder is fresh and don’t overmix the batter.
While rolled oats provide better texture, instant oats can be used in a pinch. The pancakes may be slightly less chewy but will still taste delicious.
This usually happens when the batter is too wet or the pancakes are flipped too early. Let them cook until bubbles form and pop on the surface before flipping carefully with a wide spatula.
Fresh pancakes are best consumed immediately, but they can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the toaster or microwave before serving.
Conclusion
Banana oatmeal pancakes offer the perfect combination of nutrition, convenience, and delicious taste for any breakfast table. With their natural sweetness, hearty texture, and simple preparation, they’re destined to become a family favorite. Whether you’re feeding hungry kids before school or treating yourself to a weekend brunch, these pancakes deliver satisfaction without compromise.
The versatility of this recipe means you can adapt it to various dietary needs and preferences while maintaining the core benefits of whole grains and natural ingredients. Start your morning right with these wholesome pancakes that prove healthy eating doesn’t require sacrificing flavor or convenience.
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📖 Recipe Card

Banana Oatmeal Pancakes
- Total Time: 45 minutes
- Yield: 3 days or frozen for up to 1 month. reheat in the toaster or microwave before serving 1x
Description
Healthy and delicious banana oatmeal pancakes made with ripe bananas, rolled oats, and warm cinnamon. These fluffy pancakes are naturally sweetened and perfect for a nutritious breakfast.
Ingredients
- 2 large ripe bananas
- 1 cup rolled oats
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
Instructions
- Step 1: Prepare bananas – In a mixing bowl, mash the ripe bananas until smooth with minimal lumps remaining
- Step 2: Mix dry ingredients – In another bowl, combine rolled oats, baking powder, and cinnamon thoroughly
- Step 3: Combine wet ingredients – Mix eggs and milk into the mashed bananas until fully combined and smooth
- Step 4: Create batter – Gradually add the dry ingredients to the wet mixture, stirring gently until just combined
- Step 5: Heat skillet – Heat a skillet over medium heat and lightly grease it with cooking spray or butter
- Step 6: Cook pancakes – Pour about half a cup of batter for each pancake and cook until bubbles form on top (2-3 minutes)
- Step 7: Flip and finish – Flip carefully and cook until golden brown on the other side, about 2 minutes more
Notes
- Use very ripe bananas with brown spots for maximum sweetness and easier mashing
- Let the batter rest for 5 minutes before cooking to allow oats to absorb moisture and soften
- Keep cooked pancakes warm in a 200°F oven while preparing the remaining batches
- Don’t overmix the batter as this can result in tough, dense pancakes instead of fluffy ones
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2-3 pancakes)
- Calories: 285 calories
- Sugar: 18g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 95mg
Keywords: banana oatmeal pancakes, healthy pancakes, breakfast recipe, oat pancakes, banana pancakes, easy breakfast