Banana Oatmeal Pancakes Recipe

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 48 votes

Place the ingredients in the blender in the order listed, making sure the milk is first to ensure a smoother batter. Blend for 1 minute to 90 seconds. The batter will be thick. It's sometimes easier to scoop when you pour this mixture into a bowl.

Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of batter per pancake and use the back of the scoop or a spoon to gently spread it into 4-inch circles.
Cook the pancakes for about 2 minutes on the first side. Flip them over and cook for a little less time on the second side. Remove from the pan onto a plate or keep warm in the oven (at 200F) while you cook the rest.

Build a stack of warm oatmeal pancakes on a plate and top them with your favorite toppings and syrup if desired.
Refrigerate leftover pancakes for up to 3 days. Reheat them for 30 seconds to 1 minute in the microwave or toast them. Or, freeze for up to 3 months.

Add ½ to 1 teaspoon of cinnamon to the batter for more flavor.
If your banana isn't very ripe, you can add 2 tablespoons of honey or maple syrup to sweeten.
I recommend aluminum-free baking powder since this ingredient often leaves a salty/metallic aftertaste.