Get ready to transform your breakfast routine with the absolute best Banana Oat Pancakes recipe. If you’re searching for a healthy, simple, and incredibly delicious way to start your day, you’ve found it. These pancakes are made effortlessly in a blender, resulting in a perfectly smooth batter and the fluffiest texture you can imagine. They are packed with wholesome ingredients and are naturally sweetened, making them a breakfast you can feel great about serving to your entire family.
Forget complicated recipes and messy bowls. Everything comes together in minutes, proving that a nutritious breakfast doesn’t have to be a chore. Let’s dive in!
Why You’ll Love These Healthy Banana Oat Pancakes
There are so many reasons this will become your go-to pancake recipe. Here are just a few:
Unbelievably Easy: Simply add all the ingredients to a blender and blitz until smooth. It’s a one-step process that saves you time and cleanup.
Wholesome & Healthy: Made with rolled oats, ripe bananas, and no refined sugar, these pancakes are packed with fiber and nutrients.
Naturally Gluten-Free: Just be sure to use certified gluten-free rolled oats to make this recipe suitable for anyone with gluten sensitivities.
Perfectly Customizable: This recipe is a fantastic base for all your favorite mix-ins and toppings. From chocolate chips to fresh berries, the possibilities are endless. Check out our easy baking recipes for more inspiration!
Freezer-Friendly: Make a double batch and freeze the leftovers for a quick and healthy breakfast on busy mornings.
The perfect finishing touch for a perfect breakfast.
The 7 Simple Ingredients You’ll Need
You only need a handful of pantry staples to whip up these fantastic Banana Oat Pancakes. Each ingredient plays a crucial role in creating the perfect flavor and texture.
Rolled Oats: Old-fashioned rolled oats provide the best texture and a hearty, fiber-rich base. Avoid steel-cut oats, but quick oats can work in a pinch.
Ripe Banana: The riper, the better! Overripe bananas with plenty of brown spots are sweeter and add incredible moisture.
Egg: One large egg binds the ingredients together and helps the pancakes rise, making them fluffy.
Milk: Use any milk you prefer—dairy or plant-based options like almond, soy, or oat milk all work beautifully.
Baking Powder: This is the leavening agent that gives the pancakes their signature lift and airy texture.
Vanilla Extract: A splash of pure vanilla extract enhances the warm, sweet flavors.
Cinnamon: A hint of ground cinnamon perfectly complements the banana and oat.
How to Make Banana Oat Pancakes (Step-by-Step)
Making these blender pancakes couldn’t be simpler. Just follow these easy steps for a foolproof breakfast every time.
Combine Ingredients: Add the rolled oats, ripe banana, egg, milk, baking powder, vanilla extract, and cinnamon to a high-speed blender.
Blend Until Smooth: Secure the lid and blend on high for about 30-60 seconds, or until the batter is completely smooth and creamy. Scrape down the sides if needed.
Let the Batter Rest: This is a key step! Let the batter sit in the blender for 5-10 minutes. This allows the oats to absorb the liquid, which thickens the batter and results in fluffier pancakes.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or coconut oil. Pour about 1/4 cup of batter per pancake onto the hot skillet.
Flip and Finish: Cook for 2-3 minutes per side, or until you see bubbles forming on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
Serve and Enjoy: Serve your delicious Banana Oat Pancakes immediately with your favorite toppings.
Look at that texture! Our blender method makes the fluffiest pancakes every time.
Pro Tips for Perfectly Fluffy Pancakes
Want to take your pancakes from great to absolutely perfect? Follow these simple but effective tips.
Don’t Skip the Rest: Letting the batter rest is crucial. It thickens the batter and gives the baking powder time to activate, which means taller, fluffier pancakes.
Use Ripe Bananas: The natural sweetness from overripe bananas means you don’t need any added sugar. They also provide essential moisture.
Medium-Low Heat is Key: Cooking pancakes on high heat will burn the outside before the inside is cooked through. Be patient and use a consistent medium-low temperature.
Don’t Overcrowd the Pan: Give your pancakes enough space to cook evenly. Cook in batches if necessary to ensure each one gets the heat it needs. Much like our famous chocolate chip banana bread, patience is a virtue!
Fun Variations & Topping Ideas
One of the best things about this Banana Oat Pancakes recipe is how easy it is to customize. Here are a few of our favorite ways to switch things up.
Delicious Mix-In Ideas
Gently stir these into the batter after blending:
Chocolate Chips: A classic for a reason! Mini chocolate chips work best.
Blueberries: Fresh or frozen blueberries add a juicy burst of flavor.
Protein Powder: Add a scoop of your favorite vanilla or unflavored protein powder for a post-workout breakfast boost, similar to our no-bake energy bites.
Chopped Nuts: Walnuts or pecans add a lovely crunch and healthy fats.
Our Favorite Toppings
Finish your stack with one (or more!) of these tasty toppings:
Pure Maple Syrup
Fresh Sliced Bananas or Berries
A Dollop of Greek Yogurt or Nut Butter
A Sprinkle of Chia Seeds or Hemp Hearts
How to Store and Reheat
These pancakes are perfect for meal prep. Let them cool completely, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll last for up to 3 months. To reheat, simply pop them in the toaster, microwave, or a warm skillet until heated through.
Yes, they are a very healthy choice! They are made with whole-grain oats, which are high in fiber, and naturally sweetened with bananas. They provide sustained energy and are much more nutritious than traditional pancakes made with white flour.
Absolutely. This recipe is naturally gluten-free as long as you use certified gluten-free rolled oats. This ensures there’s no cross-contamination with wheat products.
If you don’t have a blender, you can use oat flour instead of rolled oats. Simply whisk the oat flour with the other dry ingredients, then mash the banana very well and whisk it in with the wet ingredients. Combine wet and dry until just mixed.
Gummy pancakes can be caused by two things: not letting the batter rest, or over-blending. Be sure to let the batter sit for at least 5-10 minutes to thicken, and blend only until the batter is smooth to avoid developing too much starch.
Yes, these are perfect for meal prep! Cook a full batch, let them cool completely, and store them in the fridge for up to 4 days or in the freezer for up to 3 months. They reheat beautifully in a toaster or microwave.
More Breakfast Recipes You’ll Love
FL Recipes
Banana Oat Pancakes (The Easiest, Fluffiest Recipe!)
The best Banana Oat Pancakes! This easy and healthy recipe uses a blender for the smoothest batter and perfectly fluffy results. Naturally gluten-free and packed with wholesome ingredients for a breakfast the whole family will love.
1cupRolled OatsUse certified gluten-free if needed
1Large Ripe Banana
1Large Egg
1/2cupMilkAny kind works (dairy or non-dairy)
2tspBaking Powder
1/2tspVanilla Extract
1/2tspGround Cinnamon
Equipment
1 Blender
1 Non-stick Skillet or Griddle
Method
Add all ingredients—rolled oats, ripe banana, egg, milk, baking powder, vanilla extract, and cinnamon—to a high-speed blender.
Blend on high for 30-60 seconds until the batter is completely smooth and creamy.
Let the batter rest in the blender for 5-10 minutes to thicken.
Heat a lightly greased non-stick skillet over medium-low heat. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
Serve immediately with your favorite toppings like maple syrup and fresh fruit.
Nutrition
Calories: 285kcalProtein: 11gFat: 7gFiber: 6g
Notes
Tip 1: For the fluffiest pancakes, do not skip letting the batter rest. This step is crucial for the texture. Tip 2: Use the ripest bananas you can find. The more brown spots, the sweeter and more flavorful your pancakes will be. Tip 3: Leftover pancakes can be frozen and reheated in a toaster for a super quick breakfast.
We are certain this will become your new favorite recipe for Banana Oat Pancakes! It’s the perfect combination of healthy, easy, and delicious. If you try it, we’d love to hear from you. Please leave a comment and a rating below to let us know how they turned out. And don’t forget to share your beautiful pancake stacks with us on Pinterest!
Start your day right with these incredibly fluffy and easy Banana Oat Pancakes!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
