Serve up a balanced mix of complex carbs and protein with these delicious Banana Oatmeal Pancakes. Bonus: The leftovers reheat so well, and they’re delish with or without maple syrup.
Banana Oatmeal Pancakes
We tend to have very ripe bananas lingering on the shelf come the weekend, so I regularly turn them into these super yummy pancakes. Very ripe bananas are very sweet and add moisture to pancakes—as well as delicious flavor.
These healthy pancakes have a soft texture that’s easy for even little kids to chew, and they’re satisfying for adults, too.
And they’re great with my easy Caramelized Bananas.
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Protein Pancakes
These banana pancakes include whole grains from rolled oats, banana with its potassium and fiber, eggs with protein and fats that kids need for proper development, and whole grain flour. The method for making them is as simple as mashing the bananas and stirring the ingredients together!
While these don’t have protein powder, they do have plenty of protein to help fuel little bodies. The protein from the eggs and milk balances out the complex carbohydrates, and there’s about 10 grams per serving. This ensures that energy from this meal will last straight through the next snack or meal time.
TIP: These freeze really nicely for future meals!
Ingredients You Need
To make these Banana Oatmeal Pancakes, here’s a look at what you’ll need:
- Ripe medium bananas: Some brown spots indicate that the bananas are ripe, sweet, and flavorful.
- Whole wheat flour: This flour has fiber and whole grains and produces fluffy pancakes when combined with the rest of the ingredients.
- Rolled oats: I add oatmeal to the batter for extra fiber and whole grains. It blends right in, no blender needed.
- Baking powder: This helps ensure the pancakes fluff up nicely when cooking.
- Cinnamon
- Eggs: I use large eggs in this recipe. You can also use a store-bought egg replacer as needed for allergies.
- Milk: You can use dairy or nondairy milk.
- Vanilla extract
Step-by-Step Instructions
Here’s a quick look at the process involved in making these pancakes. Scroll down to the bottom of this post for the full recipe.
- Mash the bananas until very smooth.
- Add the dry ingredients to the bowl.
- Add the rest of the ingredients to the bowl.
- Stir together gently but thoroughly.
- Drop ¼ cupfuls of batter onto a warm pan and cook until you see bubbles form around the edges.
- Flip and cook for a few additional minutes. Serve warm!
TIP: The oats soften in the batter and are fairly undetectable in the finished pancakes, which is a plus (as you probably know) with many kids.
Frequently Asked Questions
You can totally use buckwheat flour or a cup-for-cup gluten-free flour blend instead of the whole wheat flour to make these gluten-free.
Absolutely, you can freeze leftovers. Let them cool fully on a wire rack or a plate and store them in a freezer container or a bag and freeze for up to 3 months.
Warm in a single layer on a heat-safe plate in the microwave in 15 second increments until heated through.
If you need to make these pancakes egg-free, you can omit the eggs. Then, add 1 tablespoon chia seeds or ground flaxseeds and ¼ cup additional milk. Let it sit for 5 minutes before you start making the pancakes. Spread them very thin to ensure that they cook all the way through.
(You can also try my Vegan Banana Pancakes.)
How to Store
To store leftovers, let pancakes cool and store for up to 3 days in an airtight container in the fridge. Or freeze up to 3 months in a zip-top freezer bag with as much air removed as possible.
Best Tips for Success
- Use very ripe bananas with brown spots for optimal sweetness.
- Mash the bananas smooth for a smooth final texture.
- Use rolled oats (rather than steel cut) for the best final texture.
- Be gentle when stirring the batter to avoid overworking the batter.
- Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
- Let cook until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
- If the pancakes are browning faster than they are setting up, turn the heat down a smidge.
- Serve with Caramelized Bananas, maple syrup, yogurt, nut butter, or any toppings you like.
Related Recipes
I’d love to hear what you think of this recipe if you try it, so please chime in below in the comments!
Favorite Banana Oatmeal Pancakes
Ingredients
- 2 very ripe medium bananas (about 2 cups sliced)
- 1½ cups whole wheat flour
- ½ cup rolled oats
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup milk (dairy or nondairy)
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Instructions
- Mash the bananas until smooth.
- Add bananas to a bowl with the rest of the ingredients except the butter. Gently stir together.
- Warm a nonstick or cast-iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
- Drop ¼ cupfuls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes.
- Continue to cook the rest of the batter.
- Serve warm with Caramelized Bananas, maple syrup, yogurt, nut butter, or any toppings you like.
Video
Notes
- To store leftovers, let pancakes cool and store for up to 3 days in the fridge in an airtight container. Or freeze up to 3 months in a zip-top freezer bag with as much air removed as possible.
- Gluten-free: Use certified gluten-free rolled oats and gluten-free cup-for-cup flour blend.
- Dairy-free: Use nondairy milk and oil in the pan instead of butter.
- Egg-free: Omit the eggs and add 1 T chia seed to the batter and an additional ¼ cup milk. Spread thinly to ensure they cook through.
- Use very ripe bananas with brown spots for optimal sweetness.
- Mash the bananas smooth for a smooth final texture.
- Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
- Let cook on the bottom until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
- If the pancakes are browning faster than they are setting up, turn the heat down a smidge.
Nutrition
This post was originally published April 19, 2019.
Been wanting to make these for awhile and finally had the time to today! They are delicious! Are they 256 calories per serving? Or 256 calories for the whole batch?
I’m glad to hear it! Nutrition is per serving if you evenly divide the total batch by the number of servings I list.
I made these a few times following the recipe exactly and each time they came out very dense and tough. I’m guessing its all the extra eggs.
These were fantastic! Definitely fluffy with a traditional pancake texture. I subbed GF flour. The pancakes are pretty large so I have plenty of leftovers 😊
These are wonderful and simple! How many pancakes is a single serving? In total, my batter made 15 pancakes. I used 1 cup whole grain flour and 1 cup oats!
About 3 pancakes (though it would depend on how big they are)
My soon-to-be toddler loved this! He readily gobbled up two and a half pancakes. It’s so nutritious too- definitely saving this recipe.
These are a no-fail breakfast for my 16 mo. toddler. I have a hard time finding healthy options with him being such a picky eater.. We are so grateful for this recipe. These are also perfect to freeze little portions and reheat quickly. Thank you!!
Great breakfast option for everyone in the family! Love to make ahead and freeze and take later. I have added chia seeds and they are a success!
I’m so glad to know they work with chia seeds added, thanks for that!
Did you add dry or soaked chai seeds? I have never used them before, but have read you should always use soaked. Thanks!
If you add them to the batter and let it sit for a few minutes, they’ll plump up and be easier to digest.
We already have the spinach banana pancakes in our breakfast rotations but we tried this for breakfast and it was a hit!
I ran out of milk and only had oat milk creamer but it was still delicious! My daughter loved helping me make it and we added chocolate chips to the batter as well. A great way to get some oats in their tummies since they haven’t been too crazy about oatmeal lately. Thanks! I also used the left over pancakes to make PBJ sandwiches 🙂
I’m so glad they went over well!
I used 1 cup white flour and 1 cup happy baby oatmeal cereal and they turned out great!
This recipe is fantastic! I came home from vacation and had some very brown, ripe bananas and I knew I had to try this. I used two eggs (because I didn’t have three!), and I used Happy Baby cereal instead of the rolled oats and they turned out great. My 9 month old daughter devours them, and I’m so happy to have a stash in the freezer for easy breakfasts. Thanks for sharing, I’ll be making these again for sure!
I’m so glad to hear this!
I’ve tried to make other oatmeal pancakes and they never come out good. This recipe is perfect. My daughter who is an 18 month old picky eater loves them, and so do I! I was wonder if you can also freeze the leftovers?
Great! You can freeze the leftovers stacked with parchment between the layers or in a single layer (so they don’t freeze together) and then heat for about 30-60 seconds in the microwave. They freeze and reheat well!
Yummy! I like to eat them with jam and cocoa powder.
Nice recipe I like it!
I love it with bananas it tastes the best!
Thanks for sharing!
They are super tasty when a little maple syrup is poured on 🙂 Toddler enjoyed them plain!