Banana Oatmeal Pancakes

5 from 2 votes

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Sweet, soft, and fluffy Banana Oatmeal Pancakes are the best way to start your day! These pancakes are warm and inviting and can be topped with a variety of fruit, syrup, and whipped cream.

side view of a stack of banana oatmeal pancakes
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I can’t think of a better way to start the day than with some delicious pancakes! These banana oatmeal pancakes are warm, sweet, and very filling. The oats will give these pancakes a similar texture to whole wheat or buckwheat pancakes.I love to add toppings like peanut butter, sliced banana, and syrup, to give my pancakes some extra flavor.

You might know the feeling of guilt as you watch your bright yellow bananas slowly grow brown spots and feel tempted to throw them out, but now you don’t have to waste them or feel bad! This recipe does not take too much time since you can throw everything in a blender. Those bananas will make the perfect base to these oatmeal pancakes, so grab them off your counter and start mixing!

top aesthetic view of a stack of banana oatmeal pancakes on a white plate with syrup on top

Recipe Ingredients

  • Bananas—The browner your bananas are, the more flavor they will give your pancakes.
  • Quick Oats—Adds a nice texture to your pancakes and makes them extra filling.
  • Whole Milk—To keep the batter fluffy and help mix everything together. 
  • Eggs—Provide the structure of the pancakes.
  • Brown Sugar—For some extra sweetness. You can use light or dark, or swap it out for coconut sugar. 
  • Vanilla Extract—To bring out the flavor of the bananas. 
  • Ground Cinnamon—Adds a rich, warm flavor to complement the sweetness of the bananas.
  • Baking Powder—Gives your pancakes some rise.
Labeled ingredients for banana oatmeal pancakes.

How to Make Banana Oatmeal Pancakes

small portion dishes of banana oatmeal pancake recipe ingredients

1. Gather all of your ingredients including mashed bananas.

top view of a blender with banana oatmeal pancakes ingredients

2. Dump all of your ingredients into a blender.

blender top view of banana oatmeal pancakes

3. Pulse until the mixture is smooth and homogenous. 

banana oatmeal pancakes in a pan

4. Heat a nonstick skillet or pan on the stove and pour ⅓ cup of pancake batter into the pan. Cook until the pancake is golden brown on both sides.Repeat the process with the remaining pancake batter. 

Frequently Asked Questions

How can I fix mushy pancakes?

If you are cooking pancakes and they are coming off of the pan mushy, or not fully cooked in the middle, then there is an issue with the temperature you’re cooking them at. Since these pancakes have quick oats, the batter will naturally take longer to cook. Ensure that you are patient with the pancakes and do not turn up the heat past medium on your stove. To prevent mushy pancakes, you need to cook them low and slow, otherwise the outside will cook quicker than the middle. This will make it seem like the pancake is done, or give you a burnt outside while the inside is still too soft and doughy. 

Why are my pancakes so flat?

The cause of flat pancakes is often too much liquid in the batter. Make sure that you are using the correct amount of milk and eggs. Your batter should be able to stick to the back of a spoon and drip slowly rather than running off the edge. If you think the batter is too thin, you can try adding a little bit of flour to thicken it up, and then repeating until you have a good consistency. 

top view with a spatula of a stack of banana oatmeal pancakes

Expert Tips

  • Do not press your pancakes onto the skillet with your spatula after you flip them, as this will release all of the air and make them dense. 
  • It is important to preheat your pan so that the pancakes cook evenly. You can also cook them on an electric griddle. This is a great way to make them in bulk and save you time later on.
  • The more ripe your bananas are, the sweeter the pancakes will be. Don’t throw away that brown banana, use it to make these pancakes.
  • In addition to using cinnamon, you can also add a teaspoon of nutmeg and cloves for some extra warm flavors. 
  • Since the batter is blended, it’s okay to have some big chunks of banana when you toss them in the blender. Anything that isn’t mashed will get broken down as it blends.
a stack of banana oatmeal pancakes on a white plate with syrup on top

How to Serve and Store Banana Oatmeal Pancakes 

You can keep these banana oatmeal pancakes simple with just some butter and syrup, but I love to dress mine up a little bit! Some toppings you can add are peanut or almond butter, nutella, fresh strawberries or sliced bananas, granola, chocolate chips, honey, and whipped cream. The possibilities are endless and any toppings will be delicious! I like to serve these banana oatmeal pancakes for breakfast with a side of eggs and sausage or bacon. 

You can store any leftover pancakes in the fridge for up to 5 days. Allow your pancakes to cool and then transfer them to an airtight container. Giving the pancakes time to cool will prevent them from sticking together in the fridge. To reheat leftover pancakes from the fridge, you can put them in the microwave for about 45 seconds. If you want to save the pancakes for a longer period of time, you can store them in the freezer in the same way. When reheating them in the microwave, start with a minute and flip them every 30 seconds until they are hot!

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side view of a stack of banana oatmeal pancakes
5 from 2 votes

Banana Oatmeal Pancakes

Sweet, fluffy Banana Oatmeal Pancakes make a warm, inviting breakfast topped with fruit, syrup, and whipped cream.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12

Ingredients 

  • 2 large bananas,, mashed
  • 2 cups quick oats
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¼ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder

Instructions 

  • Dump all of your ingredients into a blender and pulse on medium speed until the mixture is smooth and homogenous.
  • Heat a nonstick skillet or pan over medium heat and then pour ⅓ cup of pancake batter into the pan. Cook your pancake for about 1 ½ minutes on each side, or until the pancake is golden brown.
  • Repeat the process with the remaining pancake batter.
  • Serve and enjoy!

Notes

  • You can store your leftover pancakes in the fridge for up to 5 days. Allow you pancakes to cook and then transfer them to an airtight container. Allowing your pancakes time to cook will help prevent them from sticking together. You can freeze your pancakes the same way for 3 months.
  • Reheat leftover pancakes in the fridge for about 45 seconds. I like to reheat frozen pancakes for a minute to start and then flip them every 30 seconds until they are hot.
  • In addition to using cinnamon you can also add a teaspoon of nutmeg and cloves for some extra warm flavors.
  • You can use both light and brown sugar in this recipe. You can also replace the brown sugar with coconut sugar.
  • The riper your bananas are, the sweeter the pancakes will be.
  • Since the batter is blended it is okay to have some big chunks of banana.
  • Anything that isn’t mashed will get broken down in the blender.
  • It is important to preheat your pan so that the pancakes cook evenly. You can also cook these pancakes on an electric griddle. This is a great way to make them in bulk and save some time.

Nutrition

Serving: 1pancake (1/12 recipe), Calories: 109kcal, Carbohydrates: 19g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 42mg, Sodium: 57mg, Potassium: 157mg, Fiber: 2g, Sugar: 8g, Vitamin A: 89IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
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