This post may contain affiliate links. Please read my disclosure and privacy policy.
Banana Oatmeal Pancakes are some of the best pancakes you’ll ever make. All you need is a few simple ingredients to make them, along with a blender!
Why You’ll Love This Oatmeal Pancake Recipe!
This recipe is quick and easy, and naturally gluten-free. Blend the ingredients together, and then use the blender’s spout to pour the batter directly into a hot skillet.
The bananas add natural sweetness, and oats are higher in protein than many other cereal grains, so these pancakes are a great source of fiber and should help keep you feeling full. Plus, the prep work is done in less than 5 minutes!
These pancakes are:
- Gluten-free & dairy-free
- Naturally sweetened
- Unbelievably fluffy
- Easy to bake all at once (see tips below!)
- Kid-friendly
- Delicious!
Seriously, once you taste this pancake recipe, it will become your go-to. I make a batch almost weekly as part of our meal prep routine, because they are easy to bake all at once and then freeze for later use.
When you want to heat one, pop it into the toaster or toaster oven, just as you would a frozen waffle. This is my kids’ favorite breakfast before school, making mornings easier.
Banana Oat Pancakes Ingredients
This recipe requires seven simple ingredients, including rolled oats, a ripe banana, and eggs. The banana acts as a binder and adds sweetness, but the banana flavor isn’t overwhelming.
(My kids don’t like banana-flavored anything, but they love these.)
Feel free to add a dash of cinnamon if you’d like, or a handful of chocolate chips or blueberries as these cook, for more flavor variations.
Need an Egg-free Recipe?
Try my vegan pancakes instead, which are made with oat flour.
How to Make Oatmeal Pancakes (with banana)
Step 1:
Add the banana, egg, oats, oil, maple syrup, water, vanilla, and salt to a blender and blend until totally smooth.
It’s okay if you see a little texture from the ground oats, but you shouldn’t see any large flakes.
Step 2:
Heat a skillet over medium heat or use a griddle. You’ll know it’s ready to cook when a splash of water instantly sizzles when you splash it on the pan.
Spray the pan with cooking spray, and pour the batter into the center, using about a 1/4 cup portion at a time. You don’t want the pancakes to be too large, or they will be trickier to flip.
When bubbles start to form on the top of the pancakes and a spatula easily slides under the pancake, it’s ready to flip. Cook the other side until it’s golden, about 2 to 3 minutes.
Repeat with the remaining batter, keeping in mind that the heat may need to be adjusted as you proceed. I usually need to turn the heat down to low while cooking the pancakes. If the surface of your pan starts smoking, you’ll know it’s getting too hot.
Oatmeal Pancake Batter Tip
Oats will continue to absorb the moisture in the pancake batter, so it will thicken up as you work. You may need to use the back of a spoon to help spread out the pancake batter as you go. If you add liquid, the pancakes will have a more gummy texture in the center.
Step 3:
Once all of the pancakes have been cooked, serve them warm with fresh berries, peanut butter, or maple syrup on top. My kids are big fans of peanut butter and sliced bananas on top.
How to Store Oatmeal Pancakes
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheat the pancakes by popping them in the toaster, just like a frozen waffle. (You may need to push it down twice to get the center heated through.)
How to Bake Pancakes on a Sheet Pan
If you’ve never tried baked pancakes, let me tell you, they are a GAME CHANGER.
Instead of cooking these pancakes individually in a skillet, you can bake them on a sheet pan all at the same time. No more standing by the stove waiting to flip each one!
Here’s how to bake pancakes:
- Preheat the oven to 350ºF and line 2 large baking sheets with parchment paper.
- Pour the batter, roughly a 1/4 cup at a time, into small puddles on the baking sheet. Use the back of a spoon to spread them out into a pancake shape, and keep about 1 to 2 inches of space between each pancake to allow for spreading. I can usually fit about six pancakes on a half-sheet pan, and this recipe yields approximately 10 pancakes.
- Bake at 350ºF for 10 to 12 minutes, until the pancakes feel firm to the touch in the center. There’s no need to flip these! They won’t look like a pan-fried pancake, as they don’t brown on either side, really, but they taste just as delicious. (My kids love them this way!)
You can serve banana oat pancakes warm right away or store them as part of your meal prep routine. They will reheat easily in the toaster for a fast morning.
Ingredients
- 2 eggs
- 1 banana (ripe with spots on the skin)
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 1/2 cups rolled oats (certified gluten-free, if needed)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In a blender, combine the eggs, banana, maple syrup, oil, vanilla, water, oats, baking powder, and salt. (It's easiest to blend when you add the liquid ingredients first.) Blend until the batter is smooth, and stop and scrape down the sides, if needed.
- Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. You'll know it's ready to cook when a splash of water instantly sizzles on the pan.
- Pour roughly a 1/4 cup of batter into the pan, and let it cook for 2 to 3 minutes, until the center starts to bubble. Be sure to keep the heat on the low-side, so that your pancake doesn't start to burn before the center gets cooked through.
- Flip the pancake and cook for another 2 to 3 minutes, until both sides are golden. Repeat this process with the remaining batter, until all of the pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.) The batter may thicken as it sits in the blender, so use the back of a spoon to spread out the batter on the pan, if you need to. If you add extra liquid to the pancake batter, the center may turn gummy in texture.
- Serve these pancakes warm, with fresh fruit and maple syrup, if desired. Leftover pancakes can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. Reheat the pancakes in the toaster for an easy morning!
Video
Notes
Nutrition
Looking for more healthy pancake recipes? Try Banana Egg Pancakes, Chickpea Flour Pancakes, and Paleo Pancakes to change things up.
If you try these banana oatmeal pancakes, please leave a comment and star rating below letting me know how you like them!
Easy to make, great taste and healthy.
Will make this again.
Great and easy!
I’ve made this so many times for my family of five and I never seem to make enough of them! One of our favorite breakfast recipes even on weekday mornings.
Was craving pancakes while on an anti-inflammatory diet, and found this recipe. These pancakes were better most regular pancakes, and the kids loved them too. Will definately be making again. Thank you, so much!
I really enjoyed these! Thanks for the recipe! Will be making again deffo! X
Always our go-to recipe for pancakes! Perfect!
My kid loves it!
I made this morning for breakfast, my husband and I both agree they are so much better than regular pancakes. This will be my go to recipe for pancakes. The pancake setting on my griddle is way too hot for these, I set the temperature at 275 and they were perfect.