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Home | Recipes | Banana Oatmeal Pancakes

Banana Oatmeal Pancakes

Published on February 27, 2025 by Stephanie Kay

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These fluffy banana oatmeal pancakes are perfect for a healthy and tasty breakfast! Not only are they easy to make, but they keep well in the fridge and freezer so you can make them ahead of time and enjoy breakfast on busy mornings for days and weeks to come.

Stack of banana oatmeal pancakes with fresh banana slices on top drizzled with maple syrup.

If you’ve been around here for a while, you’ll know that these healthy pancakes are one of the first recipes I shared on my website. They’re a “Red’s Reset” (my OG nutrition program) original recipe, and one of my favorite recipes to share with someone starting their nutrition journey, because they’re made with real ingredients without compromising flavor.

Plus, they’re a little something that the whole family can enjoy. Whether you’re trying to feed your kids, make yourself something sweet, or add something delicious and nutritious to a family breakfast, this healthy banana oatmeal pancake recipe is for you.

Stack of banana oat pancakes on a white plate with a piece on a fork and maple syrup on the side.

Why You’ll Love Them

  • Minimal Ingredients – Made with 8 ingredients, these banana oatmeal pancakes are quick and easy to prepare.
  • Naturally Sweetened – The use of ripe bananas ensures the recipe is sweetened with natural sugar and contains no added sugar.
  • Full of Fiber – The combination of rolled oats and bananas ensures each pancake contains 3 grams of fiber.
Ingredients for banana oat pancakes: overripe bananas, rolled oats, eggs, butter, baking powder, cinnamon, nutmeg, and salt.

Ingredients + Substitutions

  • Bananas – To sweeten and flavor the pancakes. While you can use any pancakes, the riper the better.
  • Rolled Oats – To add some complex carbohydrates and fiber to the pancakes. The recipe calls for rolled oats, but old-fashioned oats and quick oats will also work, however, steel-cut oats and instant oats are not recommended. You can also use oat flour if preferred, see the notes section of the recipe card for details.
  • Eggs – To add some protein and bind the pancakes.
  • Butter – To add some healthy fats and moisture.
  • Spices – A combination of cinnamon and nutmeg to flavor the pancakes.
  • Leavening Agents – A bit of baking powder and salt to make the pancakes fluffy.
Food processor with rolled oats.
Food processor with oat floor.

Dietary Adaptions

To Make them Gluten-Free: Use certified gluten-free oats.

To Make them Dairy-Free: Swap the butter for coconut oil.

Food processor with oat flour, sliced banana, egg, baking powder, cinnamon, nutmeg, salt, and melted butter.
Bowl with banana oat pancake batter.

Red’s Nutrition Tip

While these banana oatmeal pancakes contain 14 grams of sugar per serving, it’s important to understand that these are naturally occurring sugars from the bananas. Natural sugars are more nutritious than added sugars as they contain vitamins, minerals, and fiber, which refined sugars do not. The use of bananas and rolled oats combines high-fiber foods to make a naturally sweet pancake that is also a great source of fiber.

Griddle with dollops banana oatmeal pancake batter on top.
Griddle with cooked banana oat pancakes on top.

Serving Suggestions

The banana oatmeal pancakes are a good source of complex carbohydrates, some fiber, and healthy fats. To make them a more balanced meal I would recommend serving them with a source of protein and some additional fiber.

  • To add protein, add a scoop of protein powder to the batter, serve the pancakes with Greek yogurt on top, and/or serve them with a side of cottage cheese, eggs, or sausage.
  • To add fiber, add 1 cup of fresh or frozen blueberries to the pancake batter and/or serve pancakes with fresh fruit.
  • To add flavor, add a 1/2 cup of chocolate chips or 1/4 cup of nut butter, such as peanut butter or almond butter, to the pancake batter.
Platter of banana oatmeal pancakes with a plate of banana oat pancakes wiht sliced bananas and chopped almonds on top with a side of maple syrup and Greek yogurt and a tea towel with a knife and fork.

Storage + Reheating

To Refrigerate: Once cooled, transfer the banana oatmeal pancakes to a plate, allow them to cool completely, then place them in an airtight container and store them in the fridge for up to 5 days.

To Freeze: Layer cooled pancakes between sheets of waxed paper, this will help to prevent them from sticking once frozen, then transfer them to an airtight container or bag in the freezer for up to 3 months.

To Reheat: The leftover pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in an oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.

Close of of banana oatmeal pancakes with a slice missing with banana slices and maple syrup on top.

More Healthy Pancakes:

  • Almond Banana Pancakes
  • Carrot Cake Pancakes
  • Lemon Ricotta Pancakes
  • Blueberry Yogurt Pancakes
  • Chocolate Protein Pancakes
  • Apple Cinnamon Pancakes
Print
Stack of banana oatmeal pancakes with fresh banana slices on top drizzled with maple syrup.

Banana Oatmeal Pancakes

Author: Stephanie Kay

These are the best banana oatmeal pancakes! They are quick and easy to make, full of flavor, naturally sweetened, gluten-free, and absolutely delicious.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • 1 1/2 cups rolled oats
  • 4 bananas, peeled and sliced
  • 2 eggs
  • 2 tablespoons butter, melted, plus more for cooking
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg (optional)
  • 1/2 teaspoon salt
  • Maple syrup, to serve

Instructions

  1. Place rolled oats in a blender or food processor and pulse until they are ground into a fine meal or flour-like consistency.
  2. Add sliced bananas, eggs, melted butter, baking powder, cinnamon, nutmeg, and salt. Turn on the blender and blitz for 30 seconds to 1 minute until well combined. If your batter is too thick, just add a couple of tablespoons of milk and blend again until the desired texture is reached. The batter should be slightly thick and lumpy, and should easily run off a spoon, but not too runny.
  3. Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of pancake batter onto the pan. Allow to cook for about 3 minutes or until bubbles begin to form on the surface, then carefully flip with a spatula and cook for another 1-2 minutes or until golden brown.
  4. Continue this process until all of the remaining batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
  5. Once cooked, the pancakes can be served immediately with maple syrup or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Oat Flour: Swap the rolled oats for 1 cup of oat flour. Skip step #1 and add the oat flour in step #2.

To Use Baking Soda: Swap the baking powder for 1 teaspoon of baking soda and 1 tablespoon of lemon juice.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 278 calories
  • Sugar: 14 grams
  • Fat: 7 grams
  • Carbohydrates: 46 grams
  • Fiber: 6 grams
  • Protein: 7 grams

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

 

 

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    Comments

    1. Maria says

      August 17, 2021 at 6:39 pm

      Love these pancakes! They are very simple to make and very filling.

      Reply
    2. Nicole says

      December 9, 2021 at 7:04 pm

      Can I use frozen bananas or should I stay with fresh ones?

      Reply
      • Stephanie Kay says

        December 9, 2021 at 9:06 pm

        I wouldn’t recommend using frozen bananas, they will not provide the necessary and same texture as ripe ones.

        Reply
    3. Christen T says

      December 24, 2022 at 10:32 am

      Can I use quick oats for this?

      Reply
      • Stephanie Kay says

        December 27, 2022 at 8:59 am

        Quick oats, yes, but not instant oats. 🙂

        Reply
    4. Lizzy says

      July 22, 2023 at 11:24 am

      Hi made oatmeal banana pancakes today. Sorry no photos. They are delicious . Probably put to much mixture in the pan . 3 pancakes were enough.Had Greek yogurt with them. Have put rest of mixture in fridge . How long can I keep it in there or should I cook than and freeze them ? Many thanks

      Reply
      • Stephanie Kay says

        July 23, 2023 at 7:47 am

        I’m so happy you liked them, thank you so much for sharing! The pancakes can be stored in an airtight in the fridge for up to 5 days or in the freezer for 2 months.

        Reply
    5. Lizzy says

      July 23, 2023 at 7:48 am

      .

      Reply
    6. Kate N. says

      November 2, 2023 at 8:29 pm

      For my family this banana oatmeal recipe can’t be beat! So healthy and filling, but still delivers on the fluffy pancake feel. I usually make a triple batch and the leftovers quickly disappear into lunches and snacks.

      Reply
      • Stephanie Kay says

        November 3, 2023 at 9:10 am

        I’m so happy you like these, thank you so much for sharing!

        Reply
    7. Barb says

      March 8, 2025 at 11:02 am

      Mmm MMM!

      Reply
    8. Judy says

      March 14, 2025 at 10:48 pm

      This recipe is quick and easy. Pancakes were light,fluffy and tasty

      Reply
      • Stephanie Kay says

        March 15, 2025 at 8:23 am

        Thanks for sharing, Judy! I’m happy you liked them. 🙂

        Reply
    9. Irinia Xiomara Rodas says

      March 25, 2025 at 3:36 pm

      Those are my favorites pancakes , they are so easy to make just love it.

      Reply
    10. Karen says

      March 27, 2025 at 1:42 am

      Quick, easy and very filling for breakfast rather than just cooked oats.

      Reply
      • Stephanie Kay says

        March 28, 2025 at 7:50 am

        I’m happy you liked them, Karen!

        Reply
    11. Debbie says

      March 27, 2025 at 7:09 am

      These are delicious and have a great texture. They keep you full.

      Reply
      • Stephanie Kay says

        March 28, 2025 at 7:52 am

        Thank you for sharing, Debbie!

        Reply
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