Banana Oatmeal Pancakes (So Fluffy!)

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Banana Oatmeal Pancakes are my new favorite weekend breakfast. They take just minutes to whip up, and are amazingly fluffy! I love that they are naturally gluten-free and require just 7 ingredients that you probably already have on hand.

oatmeal pancakes with strawberries on top

How to Make Oatmeal Pancakes

This recipe is quick and easy, because you can blend all of the ingredients together in a blender, and then use the blender’s spout to pour the batter directly into a hot skillet. The preparation is done in less than 5 minutes!

how to make oatmeal pancakes in the blender

Baking powder is key to making sure these pancakes get nice and fluffy, so make sure you don’t leave it out. (I’ve accidentally done that, and the result is flat and rubbery pancakes.)

Oatmeal Benenfits

Why use oatmeal in pancakes? Oats are a nutrient-rich grain, with more protein than most other cereal grains. Here are a few more benefits of using oats:

I also love that oats are affordable, easily accessible, and gluten-free! They have a mild flavor that works well for a number of recipes, like my Banana Oatmeal Muffins, Sweet Potato Muffins, and Vegan Chocolate Chip Cookies.

How to Make Pancakes in a Blender

I use a blender to prepare this batter because I think it’s the easiest way to pulverize the ingredients together, and then you can use the spout on your blender pitcher to pour the batter directly into a hot skillet. You only have one dirty dish to clean later with this method!

If you don’t have a blender, you can use the equivalent amount of oat flour to replace the oats and stir this mixture together, or you could most likely use a food processor if you have that instead.

Why Use Banana?

This recipe calls for banana to add a light sweetness, but it also acts as a binder and adds moisture without needing too much oil.

I don’t think the banana flavor is super-powerful, but if you’d like to swap it with something else, I imagine that pumpkin puree or applesauce might work as a substitute.

oatmeal pancakes in the skillet

Need Egg-Free Pancakes?

I haven’t tested this recipe using a vegan egg substitute, but my Vegan Pancakes include two different vegan egg options and works beautifully if you need an egg-free recipe. (And it uses oat flour, too!)

This recipe makes roughly 6 pancakes as written, so feel free to double the recipe to serve more people, or cut it in half if you’re only cooking for 1 person.

perfectly cooked oatmeal pancakes on a blue plate

Banana Oatmeal Pancakes Video (1-Minute):

oatmeal pancakes with maple syrup
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Banana Oatmeal Pancakes (So Fluffy!)

These Banana Oatmeal Pancakes are an easy gluten-free recipe, calling for just 7 ingredients! They are healthy, fluffy, and delicious.
Course Breakfast
Cuisine gluten-free
Keyword banana oatmeal pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 pancakes
Calories 201kcal



  • 2 eggs
  • 1 banana (ripe with spots on the skin)
  • 1/4 cup maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 1 1/2 cups rolled oats (certified gluten-free, if needed)
  • 2 teaspoons baking powder


  • In a blender, combine the ingredients. I like to start with the liquid ingredients on the bottom first, for easier blending, so start by adding the eggs, banana, maple syrup, olive oil, vanilla, and water. On top of that, add in the oats and baking powder, and blend until the batter is smooth. Stop and scrape down the sides, if needed.
  • Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. Pour roughly 1/4 to 1/3 cup of batter into the pan, and let it cook for 4-5 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 3 to 4 minutes, until both sides are golden. Repeat this process with the remaining batter, until all 6 pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.)
  • Serve 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. I like to reheat my pancakes in the toaster for an easy morning!



Calories: 201kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 25mg | Potassium: 330mg | Fiber: 3g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 91mg | Iron: 1.2mg
Oatmeal Pancake Nutrition (per pancake): Calories: 201, Fat: 8g, Carbohydrates: 28g, Fiber: 3g, Protein: 5g

Recipe Notes:

  • If you need an egg-free recipe, try my vegan pancakes or buckwheat pancakes instead.
  • Need a substitute for the banana? Try applesauce or pumpkin puree instead. (Roughly 1/3 cup would be my guess for those.)
  • I have not tried this recipe using another type of flour, but there are Almond Flour Pancakes on my site already, and my favorite Coconut Flour Pancakes are in my first cookbook, Everyday Detox. My Paleo Almond Butter Pancakes are also a hit!

If you try this recipe, please leave a comment below letting me know how it turns out for you! And if you make a substitution, I’d love to hear about that, too. (Other readers will benefit from your experience!)

Reader Feedback: Have you tried making pancakes out of oatmeal yet? What’s your favorite brunch recipe?

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These pancakes really are amazing! Best homemade pancakes I’ve ever made in fact. I love the flavor so much we didn’t even serve them with maple syrup– just a little fresh fruit on top! Thank you so much for all you do. Your recipes are always perfect for my family!


    Hi, do you think it would work if I halved the whole recipe to get 3 pancakes rather than 6?

      Bonnie Thornock

      In her notes above the recipe, it says it can be halved to 3 pancakes for 1 person. 🙂


Made these oatmeal pancakes this morning and they are so good!!


This recipe looked so delicious I had to try it right away!!! They were amazingly delicious and have a great texture. Think next time I make them I will try adding a little cinnamon. Thank you Megan for another delicious breakfast option!


Made it this morning and this is definitely my favorite pancake recipe! Most of the pancakes made with eggs taste like eggs and after going mostly plan based, I don’t enjoy the taste of eggs. These were perfect even with using regular eggs! I didn’t have baking powder but substituted with baking soda/vinegar and it worked really well! Thank you for another great recipe!

    Megan Gilmore

    I’m so glad you enjoyed them! Thank you so much for letting me know.


I love making pancakes… Always looking out for different recipes. I’m not really sure which maple syrup to get. Can I substitute honey for the maple syrup?


Tried these this morning with my daughter. They were good but definitely need to get use to the difference in texture. A bit on the dry side but we didn’t serve with fresh cut fruit. That might help liven things up. Also didn’t look like the picture either. The ones in the picture look like a recipe that uses flour.

    Megan Gilmore

    When you grind oatmeal in a blender, it does become flour! Maybe if your banana was on the smaller side that could account for a dryer texture. Did the batter look like mine shown in the video? I make it on camera so you can see it step by step. Glad the flavor was good, though!


This is the best GF pancake recipe I have ever had! They really come out fluffy, and so good.


I just made it this morning. The taste was good but mine didn’t rise like yours in the video. Mine were pretty dense. Do you have any suggestion to make it fluffy?

    Megan Gilmore

    Did you definitely use baking powder and not baking soda? I accidentally made these without baking powder once and my pancakes were flat and dense. You might want to make sure it’s fresh baking powder, too, as I think it can eventually get old and stop working.


I just made these awesome delicious pancakes! My husband enjoyed eating them with natural Maple syrup and I ate mine “plane”. To my taste they were already sweet enough 😊


Delicious! Excited to add this to my recipe collection!


    Hi there! So happy to have come across your Instagram through Gurlgonegreen! Could I use oat flour to make these, as opposed to grinding the oats? What would the amount be of it would work? Thank you!


This recipe is a hit! I have made it twice, and the second time I customized it a little by adding an extra egg, decreasing the maple syrup a bit, and adding walnuts and raisins. Yes, that probably moves them into the dessert category, but they were delicious!


Great recipe! Love how it was so easy to throw together in one “bowl” and it incorporated oats. I threw in chocolate chips, obviously.


Can the maple syrup be substituted for dates?


I made these at 6 am this morning andate them at work and they are very very good!! and by lunch time I was not hungry at all. its now 230 and stomach is growling lol..


I haven’t tried them yet but do you think I can swap the banana for apple sauce and they would come out as good? They look delicious miam!!

Hailey g

My kids and husband loves these! Thank you!!

    Megan Gilmore

    I’m so glad they are enjoying them! Thanks for letting me know. 🙂


I just made these, but used 1/3 cup pumpkin instead of banana. I also doubled the recipe; the batter was a little thick, so I added water to thin it out. I made silver dollar sized pancakes which was perfect for my daughter. I’d totally make these again. Had lots of leftovers, will probably freeze and pull out when needed.

Liliana Razo

It was aweome, super spongy. the only thing it taste a bit too much to olive oil with the 2tablespoons, I wonder if with only one TBS of olive oil will be enough. Instead of the syrup I used coconut milk and use a bit of stevia and work perfectly. I recommend this recipe at 100% thank you

Sheri ward

I made these pancakes for my husband and myself. They were DELICIOUS! The only thing I added was a few mini chocolate chips and sliced almonds. I would definitely make again. Thanks for the recipe.

Jennifer Fonzo

I made these for the first time and my kids loved them!!!


These were yummy, except for the fact that I added baking soda instead of baking powder… oops!

    Kathy S

    If you add baking soda instead of baking powder just add some vinegar and it will rise that way. Gonna try this as a waffle.

Kathy S

Just made these into waffles. Changed recipe as per another user. I used coconut milk and 2 pkgs of stevia in place of the maple syrup and used applesauce instead of banana. Then added mini chocolate chips. On my waffle maker I cooked for 5 min. Came out perfect and delish. Thanks for a great recipe.


My kids and I loved these. When my husband gets back home, we are going to make them again for him too! My son hates banana but even he loved them! In fact, we have loved all the healthy, but yummy, recipes on your website so far! Thanks!




I used honey instead of maple syrup ! Oh my ! Loved it ! Thanks for sharing !!


Absolutely stunning!! 100/10😍 I made them with flax eggs and almond milk to make it vegan and it worked like a charm🤩😍


Wow these are delicious! Slow cooking is the trick to getting them to cook through, otherwise they have gooey centers. This is definitely a new staple for our weekend!


a gorgeous gluten-free pancake right here. made for a houseful of wheat-eaters. everyone loved them.


Love this recipe! Made it for our breakfast. My Honey said he could easy this everyday! Amazing for someone who doesn’t like to change/experiment with his favs! Very moist pancakes! Looks like we have a new favorite pancake!


Thank -you for this DELICIOUS pancake recipe !

Karen Green

Just made these. Used applesauce because my bananas are not ripe. They are amazing! Fluffy, tasty and satisfying.I knew when I went searching for a new pancake recipe I could count on Detoxonista. Thank you♡ I am adding yet another one of your recipes to my favorites list


I didn’t have a ripe banana so I used 3/4 cup applesauce. Inspired by your green muffins, I also added spinach. They were delicious, fun, and a great way to add a veggie to breakfast.


As a nursing mother to a newborn, I always have a huge hunger problem even if I just ate 30 minutes ago!!! I was searching for a quick and healthy breakfast oatmeal pancake recipe so I don’t feel guilty for overeating lol!!! And I found this recipe. I LOVE it!!! The pancakes are so SOFT and FLUFFY! They are so perfect in taste! You can taste the delicious flavor of the maple syrup and banana! I can’t believe I didn’t have to use any flour! I will definitely keep this recipe for the rest of my life!!! 🙂 Especially because they were soooooo easy to make!

Abbey Mae

Loved the texture and flavor of this recipe. And my husband couldn’t even tell it was flour-less! I added 1/2 tsp cinnamon and 1/4 tsp nutmeg for a little zest.

Amanda pEters

loved this recipe! so good:)


Can this recipe be used in a waffle iron?


If you are not supposed to have fruit with any other food, then why do you have a picture with pancakes and strawberries?

    Megan Gilmore

    I don’t practice food combining all the time, and the rest of my family doesn’t practice it at all, so sometimes we serve fruit on our pancakes. Food combining is just a “tool” that I use when I want to feel my best, but with my history of disordered eating, I don’t follow any strict guidelines.


Delicious! We use 2 apples instead of the banana, and we omit the maple syrup.

Megan Claycamp

My one and two year olds literally won’t stop yelling at me for more of these. They’re amazing. I used pumpkin and agave in place of banana and maple syrup. I need these in my diet EVERY DAY. Thank you so much for putting these bad boys in your email!!

Tally fisher

Do u think the batter could be frozen? I am going camping and would like to freeze smaller portions for myself. Everyone else prefers the boxed pancakes. Cooking them and bringing them would take up too much room in my freezer.

    Megan Gilmore

    I’ve always had good luck with freezing pancakes! I pop them in the toaster for my kids for an easy morning. Hope they work well with camping!

      Megan Gilmore

      Oh, but I always cook the pancakes before freezing them. I’ve never tried freezing the batter and then thawing it to cook. Let me know if you end up trying that!


Thank you, Megan, for this wonderful recipe! It was a hit with my family. Quick question: can these pancakes be made via baking, instead?


can this item be frozen if you make a large batch or how long will they last if they were made and put in the fridge?

    Megan Gilmore

    I think they would last up to a week in the fridge in an airtight container, or you could probably freeze them for at least 3 months as long as you keep them tightly sealed.

Luna @ Healthy Kitchen 101

For those who are doing work-outs, I guarantee oatmeal pancakes is a must in weekly meal <3 Lovely recipe!


amazingly delicious pancakes👌👍🙏


This looks so good! What an easy and tasty one to make for kids too!


Thanks for sharing! Does it keep long?

Elise Ochs

Delicious! And love the simple ingredients! Thank you for a great recipe that I can feel great about feeding my kids (and myself)!


These tastes so good! Made them exactly as listed with the exception of the maple syrup. I used honey instead. Recipe is a keeper 👍


So fast and easy and my kids devoured them in minutes. I will definitely make these on busy school mornings. I combine all of the wet ingredients in the blender the night before so in the morning, all I need to do is add the oats and baking powder and the batter is ready.


Thank you for sharing this recipe! The pancakes are picture perfect after they cook. Second, they are delicious! It’s like you made it for me in!

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