Easy banana oat pancakes made with simple, everyday ingredients for a delicious and satisfying breakfast. Naturally sweetened with ripe bananas and made with hearty oats, these pancakes are soft, fluffy, and full of flavor.
These banana oat pancakes are one of those recipes you’ll want to come back to again and again. Made with ripe bananas and wholesome oats, they have a naturally sweet taste, a tender texture, and a delicious homemade flavor. Easy to prepare with simple ingredients, they make a delicious breakfast for the whole family. Serve them warm with fresh berries, Greek yogurt, a drizzle of honey, or your favorite toppings. Perfect for slow weekend mornings or busy weekdays when you want something homemade, satisfying, and delicious!
If you enjoy pancakes for breakfast, you’ll probably love these cottage cheese pancakes, these cottage cheese oat pancakes or these baked cottage cheese pancakes – all easy to make and nourishing.
How to make Banana Oat Pancakes
- Prepare the oat flour – I start by blending the rolled oats into a fine flour using a blender or food processor. If you already have oat flour, you can skip this step. Freshly blended oats give the pancakes a lovely texture and a naturally hearty flavor.
- Make the pancake batter – I mash the ripe banana in a bowl until mostly smooth, then whisk in the eggs. I add the oat flour, milk, baking powder, cinnamon, ground flaxseed (if using), and a pinch of salt. I stir everything together until a thick, smooth batter forms.
- Let the batter rest – I let the batter sit for 5–10 minutes before cooking. This small step allows the oats to absorb the liquid, making the batter thicker and helping the pancakes cook more evenly.
- Cook the pancakes – I warm a non-stick pan over medium-low heat and add a little avocado oil or butter. I scoop small portions of batter into the pan and cook for about 2–3 minutes, until bubbles begin to appear on the surface and the edges look set. Then I gently flip and cook the other side until golden.
- Serve warm – I serve these pancakes right away while they are soft and fluffy. They are delicious topped with fresh berries, Greek yogurt, nut butter, or a small drizzle of maple syrup for a cozy and nourishing breakfast.
Why you will love these Banana Oat Pancakes
- Naturally sweet – Thanks to ripe bananas, no refined sugar needed.
- Simple ingredients – Just oat flour, eggs, and banana.
- Quick to make – Ready in minutes, perfect for busy mornings.
- Soft and fluffy – Light texture without traditional flour.
Banana Oat Pancakes Ingredients
- Rolled oats (or oat flour) – I use this as the wholesome base of the pancakes. It gives a hearty texture and keeps them naturally filling and satisfying.
- Ripe banana – I like using a very ripe banana because it adds natural sweetness and helps bind the batter without needing extra sugar.
- Eggs – They hold everything together and give the pancakes a soft, fluffy texture with a bit of protein.
- Milk (dairy or plant-based) – I add just a small splash to loosen the batter so it blends smoothly and cooks nicely on the pan.
- Baking powder – I use a little baking powder to help the pancakes rise and become light instead of dense.
- Cinnamon (optional) – I sometimes add cinnamon for a warm, cozy flavor that pairs perfectly with banana.
- Ground flaxseeds (optional) – I sometimes add these for a little extra fiber and nutrition while keeping the original flavor delicious.
- Pinch of salt – I always add a small pinch to balance the sweetness and enhance all the flavors.
- Avocado oil or butter (for cooking) – I use a little for the pan so the pancakes cook evenly and get a nice golden finish.
Nutritional Information
Per serving (total of 2 servings)
- Calories: ~240–260 kcal
- Protein: ~10–11 g
- Carbs: ~28–30 g
- Fiber: ~4–5 g
- Fat: ~9–10 g
Tips for Best Results
Follow these simple tips to get the best results every time:
- Use very ripe bananas for natural sweetness.
- Keep pancakes small — they flip more easily.
- Cook on low to medium heat to avoid burning.
- Resting the batter improves texture and digestion.
Ingredient Variations
Here are a few simple ingredient swaps and additions you can try:
- Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water).
- Add a spoon of Greek yogurt for extra protein.
- Use gluten-free certified oats if needed.
- Add blueberries or chopped walnuts for variety.
Storage and Make-Ahead Tips
Keep these pancakes fresh and ready with these simple storage tips:
- Store in the fridge for up to 2 days.
- Reheat gently in a pan or toaster.
- Freeze with parchment between pancakes for easy breakfasts.
Serving Suggestions
Here are some easy and delicious ways to serve these banana oat pancakes:
- Serve with Greek yogurt and berries.
- Drizzle with almond butter or tahini.
- Enjoy with a warm cup of herbal tea.
Banana Oat Pancakes Recipe
Ingredients
- 1 cup rolled oats or oat flour
- 1 ripe banana mashed
- 2 eggs
- 2 –3 tablespoons milk dairy or unsweetened plant milk
- ½ teaspoon baking powder
- ½ teaspoon cinnamon optional
- 1 tablespoon ground flaxseeds optional
- Pinch of salt
- Avocado oil or butter for cooking
Instructions
- If using rolled oats, blend them into a fine flour.
- In a bowl, mash the banana until smooth.
- Add eggs and whisk well.
- Stir in oat flour, milk, baking powder, cinnamon, ground flaxseed and salt.
- Let the batter rest for 5–10 minutes to thicken.
- Heat a non-stick pan over medium-low heat and add a little oil or butter.
- Spoon small portions of batter into the pan.
- Cook for 2–3 minutes per side, flipping gently when bubbles appear.
- Serve warm.
Frequently Asked Questions
Can I use rolled oats instead of oat flour?
Yes. Simply blend rolled oats in a blender or food processor until they become a fine flour before making the batter.
Can I make banana oat pancakes without eggs?
Yes. You can try using a flax egg (ground flaxseed mixed with water) or mashed banana as a binder, although the texture may be slightly softer.
Can I use frozen bananas?
Yes. Thaw the banana first and drain any excess liquid before mashing. Very ripe bananas will give the pancakes the best sweetness and flavor.
Why does the pancake batter need to rest?
Letting the batter rest for 5–10 minutes allows the oats to absorb moisture and thicken the mixture, which helps create pancakes that are easier to flip.
How do I prevent banana oat pancakes from sticking?
Cook them on a non-stick pan over medium-low heat and add a small amount of avocado oil or butter. Wait until the pancakes are set around the edges before flipping.
Can I add extra ingredients to the batter?
Absolutely. Blueberries, chopped walnuts, chocolate chips, shredded coconut, or a pinch of nutmeg are all delicious additions.
How should I store leftover banana oat pancakes?
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan, toaster, or microwave before serving.
Can I freeze banana oat pancakes?
Yes. Place parchment paper between pancakes and freeze in a freezer-safe bag or container for up to 3 months. Warm them directly from frozen when ready to eat.
Are banana oat pancakes healthy?
Yes. They provide fiber from oats and banana, protein from eggs, and natural sweetness from ripe fruit, making them a balanced breakfast option.
Final Note
These banana oat pancakes are proof that simple ingredients can make a delicious homemade breakfast. They’re easy to prepare, naturally sweet, and perfect for slow mornings or meal-prepped breakfasts. Whether you enjoy them fresh off the pan or reheat them during the week, they’re a simple and satisfying way to start your day.
For another delicious pancakes recipe with banana, you can also try my whole wheat banana pancakes, also easy to prepare and so good!
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