Whip up a quick batch of banana and oatmeal pancakes that are fluffy, golden, and customizable with spices, nuts, or chocolate chips. They're perfect for a cozy, wholesome breakfast in minutes.
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There's something about these banana oat pancakes that just feels like a warm hug on a plate. I first made these on a lazy Sunday morning when I wanted something comforting but not too heavy, and they instantly became a favorite in our household. These healthy pancakes are easy to whip up and perfect for starting the day on a cozy note.
Just like my banana cake in a mug and almond butter cookies, this recipe is made with only three simple ingredients. However, I will often mix in cinnamon, vanilla, or a handful of chopped nuts, depending on what I have on hand. Sometimes, I even add in some chocolate chips for sweetness or a little almond milk to make the batter creamy. These banana and oatmeal pancakes have become my go-to recipe for both weekday breakfasts and special weekend treats.
Ingredients
The great thing about this easy recipe is that there's no baking powder needed like there is for regular pancakes. You don't even need to use oat flour.
Here's what you'll need for this oatmeal pancake recipe:
- Small, very ripe banana - Adds natural sweetness, moisture, and a soft texture to the pancakes.
- Rolled oats - Provides structure, fiber, and a hearty, wholesome texture.
- Large egg - Binds the ingredients together and helps the pancakes rise while adding protein.
Scroll down to the recipe card for quantities used.
Instructions
Add the mashed banana, rolled oats, and egg to a mini food processor or blender. Blend until smooth.
Scoop heaping spoonfuls of the batter onto a lightly greased skillet or griddle. You should get around six small pancakes.
Let them cook for 1 to 2 minutes, until the edges look firm and the bottoms are golden brown.
Flip and cook for another minute or so, just until they're fully cooked.
Hint: Always prep all your ingredients before you start cooking. It makes the process smoother, prevents mistakes, and ensures everything cooks evenly.
Variations
Here are some easy ways to customize your banana and oatmeal pancakes breakfast recipe:
- Add spices - Mix in cinnamon, nutmeg, or pumpkin spice for extra flavor.
- Mix in extras - Toss in chocolate chips, chopped nuts, or dried fruit.
- Change the milk - Use almond, oat, or dairy milk to make them dairy-free or creamier.
- Top creatively - Try fresh berries, yogurt, nut butter, or a drizzle of honey or maple syrup.
- Boost protein - Stir in a scoop of protein powder or Greek yogurt for a more filling breakfast.
Tips
Top tip: For extra fluffy banana pancakes, let the batter rest for a few minutes before cooking so the oats can absorb some moisture.
- Preheat your skillet or griddle to medium heat for even cooking.
- Lightly grease with butter or oil to prevent sticking without overdoing it.
- Use a nonstick spatula to gently flip the pancakes.
- Don't overmix the batter; a few lumps are okay for tender pancakes.
- Keep cooked pancakes warm in a low oven while finishing the rest.
- Adjust the thickness by adding a splash of milk if the batter is too thick.
- Taste and adjust sweetness with natural options like honey or maple syrup.
- Use old-fashioned rolled oats instead of quick oats.
Serving suggestions
My favorite way to serve banana oatmeal pancakes is to stack them, drizzle with maple syrup or honey, and add a few fresh berries or banana slices on top. This makes a comforting healthy breakfast that's both satisfying and visually appealing. I love this style for busy mornings when I want something quick but still feels special.
For a more indulgent take, try spreading some nut butter or cream cheese between the pancakes, then sprinkle with chopped nuts or a handful of chocolate chips. It turns your breakfast into a treat that almost feels like dessert. If you love pancakes in all forms, you might also want to check out my protein pancakes recipe or my Filipino-inspired ube pancakes.
You can also get creative with toppings. Yogurt, air-fryer granola, or even a dollop of coconut whipped cream work beautifully. For a fun brunch, serve them alongside scrambled eggs or bacon to balance the sweetness. They also go well with sweet breads like banana bread or a lemon loaf.
Storage
To store your banana and oatmeal pancakes, let them cool completely first. Then, place them in an airtight container or resealable bag in the refrigerator for up to 4 days. For longer storage, you can freeze them by layering parchment paper between each pancake and keeping them in a freezer-safe bag for up to 2 months.
To reheat, simply pop refrigerated pancakes in the microwave for 20 to 30 seconds, or toast them in a toaster or toaster oven for a few minutes until warm and slightly crispy on the edges. Frozen pancakes can be reheated straight from the freezer in the toaster or microwave, making them a convenient option for quick breakfasts.
FAQs
Yes! Use certified gluten-free rolled oats, and the recipe will be naturally gluten-free without changing the texture or flavor.
This recipe is naturally dairy-free. You can also use almond milk, oat milk, or another plant-based milk in the batter if needed.
Let the batter rest for a few minutes before cooking so the oats absorb some moisture, and avoid overmixing to keep the texture light and tender.
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Recipe
Oatmeal and Banana Pancakes (3-Ingredients)
Ingredients
- 1 small very ripe banana
- ⅓ cup rolled oats
- 1 large egg
Instructions
- Add everything to a mini food processor or blender and blend until smooth.
- Scoop generous spoonfuls of the batter onto a lightly greased skillet or griddle-you should get around six small pancakes.
- Let them cook for 1 to 2 minutes, until the edges look firm and the bottoms are golden. Flip and cook for another minute or so, just until they're fully cooked.
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