Banana Oatmeal Pancakes – Simple, Wholesome, and Naturally Sweet
Banana oatmeal pancakes are the kind of breakfast that makes a morning feel easy. They’re tender, a little fluffy, and naturally sweet from ripe bananas. You don’t need fancy ingredients or special equipment—just pantry staples and a blender or mixing bowl.
These pancakes cook up golden with crisp edges and soft centers, and they’re great for kids and adults alike. If you’re looking for a cozy breakfast that still feels good for you, this is it.
Banana Oatmeal Pancakes - Simple, Wholesome, and Naturally Sweet
Ingredients
Method
- Blend the batter: Add bananas, eggs, oats, milk, maple syrup (if using), vanilla, baking powder, cinnamon, and salt to a blender.Blend until mostly smooth with a little texture from the oats, about 20–30 seconds. Let the batter sit for 5 minutes to thicken.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.You want the surface hot but not smoking.
- Portion the pancakes: Pour about 1/4 cup batter per pancake. Leave space between them so you can flip easily.
- Cook until set: Cook 2–3 minutes, until small bubbles form and the edges look set. The underside should be golden brown.
- Flip gently: Slide a thin spatula underneath and flip.Cook another 1–2 minutes, until the center feels springy and cooked through.
- Adjust heat as needed: If pancakes brown too fast, lower the heat slightly. If they take too long, increase the heat a touch.
- Serve warm: Top with banana slices, berries, peanut butter, or a drizzle of maple syrup. Enjoy right away.
What Makes This Recipe So Good
- Naturally sweetened: Ripe bananas add sweetness and moisture, so you don’t need much added sugar.
- Made with oats: Rolled oats replace all-purpose flour, giving you whole grain goodness and a hearty texture.
- Quick to mix: Toss everything in a blender or stir in a bowl. The batter comes together in minutes.
- Great for meal prep: Pancakes reheat well, so you can make a batch and enjoy them throughout the week.
- Flexible: Works with dairy or non-dairy milk, and you can make it gluten-free by using certified gluten-free oats.
What You’ll Need
- 2 large ripe bananas (the spottier, the better)
- 2 large eggs
- 1 1/2 cups rolled oats (old-fashioned oats; use certified gluten-free if needed)
- 1/2 cup milk (dairy or unsweetened non-dairy)
- 1–2 tablespoons maple syrup or honey (optional, for extra sweetness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional but recommended)
- 1/4 teaspoon fine salt
- Butter or oil for the pan
- Toppings: sliced banana, berries, maple syrup, peanut butter, or yogurt
How to Make It
- Blend the batter: Add bananas, eggs, oats, milk, maple syrup (if using), vanilla, baking powder, cinnamon, and salt to a blender.Blend until mostly smooth with a little texture from the oats, about 20–30 seconds. Let the batter sit for 5 minutes to thicken.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.You want the surface hot but not smoking.
- Portion the pancakes: Pour about 1/4 cup batter per pancake. Leave space between them so you can flip easily.
- Cook until set: Cook 2–3 minutes, until small bubbles form and the edges look set. The underside should be golden brown.
- Flip gently: Slide a thin spatula underneath and flip.Cook another 1–2 minutes, until the center feels springy and cooked through.
- Adjust heat as needed: If pancakes brown too fast, lower the heat slightly. If they take too long, increase the heat a touch.
- Serve warm: Top with banana slices, berries, peanut butter, or a drizzle of maple syrup. Enjoy right away.
Storage Instructions
- Refrigerate: Let pancakes cool completely.Store in an airtight container for up to 4 days.
- Freeze: Arrange pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.
- Reheat: Toast in a toaster or warm in a 300°F (150°C) oven for 8–10 minutes. You can also microwave in 20–30 second bursts until warm.
Why This Is Good for You
- Whole grains: Oats offer fiber, which supports digestion and helps keep you full longer.
- Nutrient-dense: Bananas bring potassium and vitamin B6; eggs add protein and essential nutrients.
- Steady energy: The mix of complex carbs, protein, and healthy fats (from toppings like nut butter) gives steady, satisfying energy without a sugar crash.
- Lower in refined sugar: Ripe bananas sweeten naturally, so you can keep added sugars minimal.
What Not to Do
- Don’t skip resting the batter: A short rest helps the oats hydrate and the batter thicken, giving better texture.
- Don’t use unripe bananas: They’re less sweet and more starchy, which affects flavor and moisture.
- Don’t crank the heat: High heat burns the outside before the center cooks.Medium heat is your friend.
- Don’t over-blend: Blend just until smooth. Over-blending can make the batter gummy.
- Don’t crowd the pan: Give each pancake room so you can flip cleanly.
Recipe Variations
- Chocolate chip: Stir in 1/4–1/3 cup mini chocolate chips for a dessert-like twist.
- Blueberry: Fold in 1/2 cup fresh or frozen blueberries. Cook slightly longer if using frozen.
- Nutty banana: Add 1/3 cup chopped walnuts or pecans for crunch and healthy fats.
- Protein boost: Mix in 1–2 tablespoons chia seeds or a scoop of unflavored/vanilla protein powder.Add a splash more milk if the batter gets too thick.
- Dairy-free: Use almond, oat, or soy milk and cook with coconut oil or vegan butter.
- Spiced: Add 1/4 teaspoon nutmeg or cardamom along with the cinnamon.
- Extra fluffy: Separate the eggs, whip the egg whites to soft peaks, and fold them into the blended batter.
FAQ
Can I make these without a blender?
Yes. Mash the bananas very well with a fork, whisk in the eggs and milk, then stir in finely chopped or quick oats along with the remaining ingredients. The texture will be a bit more rustic but still delicious.
Do I have to use rolled oats?
Rolled oats give a great texture and blend easily.
Quick oats also work. Steel-cut oats won’t soften enough and aren’t recommended for this recipe.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. They’ll stay warm without drying out.
My pancakes are too dense.
What went wrong?
The batter may be too thick or over-blended. Thin with a splash of milk, avoid blending too long, and make sure your baking powder is fresh.
Can I make the batter ahead?
It’s best fresh, but you can blend the dry ingredients and keep them ready. If you refrigerate mixed batter, it will thicken; just stir in a bit more milk before cooking.
Are these gluten-free?
Use certified gluten-free oats and check your baking powder to ensure it’s gluten-free.
With those swaps, the pancakes are gluten-free.
What’s the best pan to use?
A nonstick skillet or well-seasoned cast-iron pan works best. A griddle is great if you’re cooking for a crowd.
Final Thoughts
Banana oatmeal pancakes hit that sweet spot between comfort and simplicity. They’re easy to make, easy to customize, and easy to love.
Keep a couple of ripe bananas on hand and you can whip up a stack any morning of the week. Top them how you like, freeze the extras, and enjoy a warm, wholesome breakfast whenever you need it.
