Quick And Easy Banana Oatmeal Pancakes
These pancakes are the fastest route to a warm breakfast on a busy morning. No flour, no added sugar, and everything comes together in a blender, so you get a stack that tastes like banana bread from nothing more than a ripe banana, oats, and an egg.
They are soft in the middle with crisp edges, naturally sweet, and sturdy enough to flip without falling apart. The whole thing takes about ten minutes on the stove.
Why These Pancakes Work
The banana does all the heavy lifting here. It mashes into the batter, so you skip any extra liquid or sweetener, and the oats grind down just enough to hold everything together without turning into paste.
I keep coming back to this recipe because it is genuinely simple and it never feels like a compromise. The pancakes puff a little around the edges while they cook, and the whole kitchen smells like toasted oats and warm banana.
Ingredients
- 1 large ripe banana, spotted: the riper the banana, the sweeter the pancakes.
- 1/2 cup rolled oats: old-fashioned oats give the best texture; quick oats work in a pinch but make a softer cake.
- 1 large egg: binds the batter and helps the pancakes puff.
- 1/4 tsp baking powder, optional: adds a little extra lift for fluffier pancakes.
- 1/4 tsp vanilla extract, optional: rounds out the banana flavor without adding extra sugar.
- Pinch of salt: wakes up all the flavors, even in a sweet stack.
Variations / Substitutions
- Make it dairy free: the base recipe is already dairy free, skip butter and use oil in the pan.
- Add cinnamon: a 1/4 teaspoon of cinnamon blends into the batter and gives a warm, spiced note.
- Go chocolate chip: fold a tablespoon of mini chocolate chips into the batter after blending for bursts of melted chocolate.
- Use a flax egg: whisk 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit 5 minutes to replace the egg, the texture will be a touch denser but still holds together.
- Swap the fruit: swap half the banana for 1/4 cup unsweetened applesauce if you are out of bananas, the flavor is milder but the pancakes still turn out tender.
If you want a version that leans more into dessert territory, try our Fluffy Buttermilk Pancakes with the same skillet method.
How to Make Banana Oatmeal Pancakes
Step 1: Blend the Batter
Set a nonstick skillet or griddle over medium heat and let it warm up while you mix the batter. Add the 1 banana, 1/2 cup rolled oats, 1 large egg, the optional 1/4 teaspoon baking powder, 1/4 teaspoon vanilla, and a pinch of salt to a blender. Blend on high for about 30 seconds, until the mixture is smooth and the oats have broken down completely. Stop and scrape down the sides once if anything sticks. The batter will be thick but pourable, about the consistency of a loose smoothie.
Step 2: Cook the Pancakes
Lightly grease the hot skillet with a little butter or oil, then pour the batter straight from the blender into small rounds, a generous tablespoon per pancake works best. Keep them small, big banana pancakes are harder to flip. Cook for about 2 minutes on the first side, you will see bubbles pop on the surface and the edges will look set and dry. Slide a thin spatula underneath and flip gently, then cook another 1 to 2 minutes on the second side until both sides are deep golden brown with darker spots where the banana caramelized.
Step 3: Pile Them High and Serve
Slide the pancakes onto a plate as they finish and stack them up while you cook the rest. Serve them right away with whatever you like on top, a spoonful of yogurt, fresh berries, or a slow pour of maple syrup all work. The pancakes stay warm for a few minutes in a low oven if you are cooking for a crowd, but they are at their puffiest straight from the pan.
A Few Notes for Better Pancakes
- Let the batter sit for 5 minutes after blending if you have the time, the oats absorb a little moisture and the pancakes hold their shape even better.
- Keep the heat at true medium, not high. Banana sugars burn fast, and the outsides will scorch before the middles cook through if the pan is too hot.
- Use the back of a spoon to gently spread the batter into an even circle right after you pour it, the batter is thick and needs a little help shaping.
- The first pancake is your test pancake, so taste it and adjust the heat slightly if needed before you cook the rest of the batch.
Cooking times will vary a little by pan, but here is a rough guide for a nonstick skillet:
| Pan heat | First side cooking time | Second side cooking time |
|---|---|---|
| Medium | 2 to 2.5 minutes | 1.5 to 2 minutes |
| Medium-low | 3 to 3.5 minutes | 2 to 2.5 minutes |
Storing Leftover Pancakes
- Refrigerate: cool the pancakes completely and stack them with a small square of parchment between each one. They keep in an airtight container in the fridge for up to 3 days.
- Freeze: layer them the same way and freeze in a zip top bag for up to 2 months, they go straight from freezer to toaster or skillet for a quick breakfast.
- Reheating: pop them in a toaster for a minute or warm them in a dry skillet over low heat for 2 minutes per side, which brings back the crisp edges.
What to Serve with Banana Oatmeal Pancakes
A dollop of thick Greek yogurt and a handful of fresh blueberries work especially well because the tangy yogurt and juicy berries cut through the sweet banana flavor. A drizzle of almond butter and a sprinkle of toasted coconut gives you a more filling plate with a subtle crunch. For something bright, try sliced strawberries and a tiny squeeze of lemon zest.
Frequently Asked Questions
Can I use steel cut oats?
No. Steel cut oats are too hard and will not break down in the blender, leaving the batter gritty. Stick with rolled or quick oats.
Can I make these pancakes vegan?
Yes. Replace the egg with a flax egg made from 1 tablespoon ground flaxseed and 2.5 tablespoons water, let it sit for 5 minutes before blending. The pancakes will be a bit more delicate but still hold together.
Why did my pancakes fall apart when I flipped them?
They might have been too large or the pan was not hot enough. Keep the pancakes small, about 2 to 3 inches across, and wait until you see bubbles over the whole surface before you flip.
Are these pancakes gluten free?
They can be. Use certified gluten free rolled oats, as regular oats are often processed with wheat. The rest of the ingredients are naturally gluten free.
Banana Oatmeal Pancakes Recipe
Ingredients
Method
- Heat a nonstick skillet over medium heat. Add all ingredients to a blender and blend until smooth, about 30 seconds.
- Lightly grease the skillet. Pour small rounds of batter, about a tablespoon each, and spread gently with a spoon. Cook 2 minutes until bubbles form on top and edges look dry, then flip and cook another 1 to 2 minutes until golden.
- Stack the pancakes on a plate and serve right away with fresh fruit, yogurt, or maple syrup.
