Best Banana Oatmeal Pancakes

By Laura Fuentes Updated Jun 23, 2025

5 from 46 votes

Recipe

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The batter for these banana oatmeal pancakes is made quickly in a blender making them an incredibly easy and delicious breakfast!

When pancakes are this good for you, there’s no reason not to make them for breakfast!

stack of six pancakes on a plate topped with berries, bananas and syrup

Healthy Banana Oatmeal Pancakes

These pancakes truly taste as good as they look, and each serving is just like eating a bowl of oatmeal in the morning (½ cup), without any added sugars.

To make them naturally sweet, I added a banana to the recipe. And thanks to the blender, the pancake batter is nice and smooth without any mashed banana tidbits –something my son doesn’t like from my other banana pancakes so I add chocolate chips.

Healthy Benefits of Oat Pancakes with Banana

With this pancake recipe, I’ve taken all the benefits of oatmeal and put them into pancake form and then some! Each pancake has 3g of protein- and that’s with non-dairy milk- so one serving provides 12g of protein and 6g of fiber. I’d say that’s a healthy way to start the day with a fiber-rich generously filled protein breakfast!

Ingredients

Before you scroll down to the recipe card for the measurements and before you make any swaps, check why each ingredient goes into these banana oat pancakes:

Milk: the liquid needed to make the batter. You can use regular dairy milk or non-dairy milk.
Eggs: are necessary in this recipe to bind the batter ingredients and provide structure to the pancake. I don’t recommend omitting them.
Banana: just like my original Banana Pancake recipe, this one uses a fresh banana or a frozen one you meant to use in a smoothie recipe.
Oats: old-fashioned or rolled oats will give the batter a hearty texture. Don’t use quick/instant oats.
Baking powder: gives pancakes a fluffy texture and helps them rise when exposed to heat. It’s a must-have ingredient.
Salt: just a little to enhance the flavor of these pancakes.

Other than the ingredients above, you’ll need cooking spray, butter, or oil to grease your non-stick pan or griddle plus pancake syrup!

Running short on ingredients? Try my 3-Ingredient Oatmeal Banana Pancakes instead.

Make Next: Blueberry Oatmeal Pancakes

side by side images of making oat pancakes, on the left: side view of blender with eggs, almond milk, oatmeal and banana about to be blended into pancake batter, on the rigt: overhead view of blender with the ingredients of oat pancakes

How to Make Banana Oat Pancakes

There’s a quick recipe video showing you how to make these banana oat pancakes below, in addition, some additional tips for each step to ensure success are:

Make the batter in the blender
Pour the ingredients in the order listed, with the milk first, at the bottom of the blender to ensure that the oats blend smoothly into the batter.
Cook the pancakes
Heat the pan first over medium-high heat. Once hot, grease it with oil or butter. Then, immediately pour about ¼ cup of batter for each pancake and cook them long enough on the first side to see the edges defined and bubbles forming throughout. Flip them, and cook the second side for an additional minute.
Serve
Stack as many as you can handle and enjoy a healthy breakfast.
Store
I usually store uncooked pancake batter in the blender with the lid on for a day, cooked pancakes for up to 3 days or in the freezer for up to 3 months.

Watch this video to see how these pancakes are made:

Do You Need a Special Blender for Oat Pancakes?

You don’t need an expensive or special blender to make oat pancakes, in fact, your cheap smoothie blender will work just fine!

Making Fluffy Oatmeal Pancakes

Homemade pancakes are made with all-purpose flour, and oatmeal pancakes are made with oats so they’re a bit denser and yield a heartier stack. Nonetheless, this recipe has enough baking powder to help them lift when the batter is exposed to heat, so make sure not to omit this crucial ingredient.

Another way to ensure a fluffy stack and avoid chewy, flat cakes is to not over-blend the ingredients in the blender. Just long enough to incorporate the oats, not a second longer. The same is true for my Blueberry Oat Pancakes and Apple Oatmeal Pancakes!

Pancake Batter Texture

The first time I made this oatmeal pancake batter I was shocked at how thick it was! Don’t be alarmed, while the texture is a bit thicker, your pancakes will spread on the pan and rise to form a gorgeous stack!

This isn’t a smoothie so blend the batter just until the oats are incorporated into a thick, yet smooth, batter.

Success Tips

In the success tips below, you’ll learn how to avoid some classic pancake mistakes and ensure that making these oatmeal pancakes is a success.

Keeping Banana Oat Pancakes from Getting Mushy
Mushy banana oat pancakes usually mean that the batter is undercooked. This can happen because the heat was too hot, the first side browned too quickly, and the pancakes were flipped before the heat could reach the middle.

To avoid chewy, flat cakes simply blend the ingredients until the oats are broken down and make a smooth batter, not a second longer.

Making Sure They Don’t Fall Apart
Oat pancakes sometimes fall apart if the oats do not absorb enough liquid when making the batter, or they’re undercooked, and they were flipped when the middles were too runny or the heat is too low.

Keeping them from Sticking to the Pan
To prevent pancakes from sticking to a pan, it’s crucial that you first heat the pan. Once the pan is hot, then grease it with oil or butter and immediately pour the pancake batter. When butter browns or the oil spray is evaporated, because you put these on the ban before it was hot they will no longer prevent the pancakes from sticking.

How to Freeze Banana Oat Pancakes

Since making banana oat pancakes is so easy, it’s a great idea to make a large batch and freeze them for later! After cooking them, freeze the pancakes flat on a baking sheet, and once frozen, transfer the pancakes inside a zip bag, where they can stay frozen for up to 3 months. To reheat, toast them in the toaster or microwave them for 30 seconds to 1 minute.

stack of pancakes topped with blueberries, strawberries, sliced bananas. One triangle bite taken out with a fork and placed to the side on the plate

Healthy Pancake Toppings & Syrups

These banana oat pancakes are the perfect sturdy base for any of your favorite pancake topping ideas. Their neutral flavor is also perfect for incredible pancake syrups some of my favorite combinations include topping them with blueberry syrup, sliced peaches or peach syrup, banana slices and cinnamon syrup, or sliced bananas and strawberry syrup.

Need more healthy pancake recipes? Try my buckwheat pancakes, butternut squash pancakes and blueberry oat pancakes.

Banana Oatmeal Pancakes Recipe

large stack of pancakes, topped with berries, sliced bananas and syrup being poured over the top

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

The batter for these banana oatmeal pancakes is made quickly in a blender making them an incredibly easy and delicious breakfast!

5 from 46 votes

Print Pin

Watch how it’s made:

Ingredients

¾ cup milk, any
2 eggs
1 large banana
2 cups old-fashioned oats
1 tablespoon aluminum-free baking powder
¼ teaspoon salt

Instructions

Make the pancake batter:

Place the ingredients in the blender in the order listed, making sure the milk is first to ensure a smoother batter.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium-high heat -I set my griddle around 350F. Once hot, grease the surface with oil, spray, or butter.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the oatmeal pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter.

Serve:

Build a stack of warm oatmeal pancakes on a plate and top them with your favorite toppings and syrup if desired.

Store:

Refrigerate unused batter in the blender covered for up to 2 days. Let it come to room temperature for 10 minutes before cooking. Refrigerate leftover pancakes for up to 3 days. Or, freeze for up to 3 months.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.