Banana Oat Pancakes

Banana Oat Pancakes: A Southern-Style Breakfast with a Healthy Twist

Some mornings call for syrup, comfort, and a warm stack of pancakes—but without the guilt.

That’s where these Banana Oat Pancakes come in. They’re simple, hearty, and made with ingredients you probably already have on hand.

This recipe is perfect for anyone looking for a healthier spin on a southern breakfast favorite.

Who are these pancakes for?

These pancakes are great for just about anyone. Whether you’re cooking for picky kids, trying to make something filling for your spouse before work, or looking to treat yourself without overloading on sugar and flour, this recipe fits the bill.

They’re naturally sweetened with bananas, which makes them especially appealing for toddlers and kids who don’t need the extra sugar anyway.

When to make Banana Oat Pancakes

These pancakes shine on a slow Saturday morning, but they’re quick enough for a weekday too—just 25 minutes from start to finish.

They also reheat beautifully, so you can make a double batch and warm them up throughout the week.

They’re also great as a mid-morning snack or even packed in a lunchbox.

For busy mornings, you can even pour the batter into a muffin tin and bake them for quick banana oat pancake bites.

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Where can I serve these pancakes?

Anywhere there’s a breakfast table, honestly.

Serve them up on the back porch with a cup of coffee, or whip them up at the campsite if you’ve got a portable griddle and blender.

They feel just as at home on a lazy Sunday morning in your kitchen as they do at the church potluck brunch.

Why this recipe works

These Banana Oat Pancakes bring together the best of both worlds: classic comfort and smart, wholesome ingredients.

The bananas make them moist and naturally sweet, the oats keep you full, and the cinnamon adds just a touch of warmth.

And with everything blended together, you don’t have to fuss with separate dry and wet bowls—just pour and cook.

There’s no flour, no refined sugar, and no long list of ingredients you’ll never use again.

This is the kind of recipe that becomes a regular in your rotation, especially when you’ve got bananas turning spotty on the counter.

How to serve them

You can keep it classic with a drizzle of maple syrup and a pat of butter, or mix things up.

Add a scoop of peanut butter or almond butter on top for protein. Toss on fresh berries, a dollop of Greek yogurt, or a sprinkle of chopped pecans or walnuts for crunch.

For a more southern-style twist, try topping them with warm spiced apples or a spoonful of peach compote.

If you’re feeling fancy, stack them up with layers of whipped cream and bananas for a banana cream pie vibe.

You can even make them into silver-dollar pancakes for a brunch platter or a kid-friendly breakfast spread.

Serve with sausage links or bacon on the side, and you’ve got a meal that’ll make everyone at the table happy.

Whether you’re trying to eat a little cleaner or just looking for a delicious way to use up those ripe bananas, these Banana Oat Pancakes are the answer.

They’re simple, satisfying, and easy to make your own—southern breakfast just got a healthy upgrade.

Banana Oat Pancakes

Ingredients:

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Directions:

Add all of the ingredients to a blender.

Blend on high until completely smooth.

Let the batter rest in your blender while you heat your pan up.

Lightly coat a griddle with olive oil spray.

Add 1/3 cup of pancake batter to the heated pan or griddle.

Cook for 2-4 mins (until it begins to bubble and the edges brown).

Flip them over and cook for an additional 2-3 mins.

Be sure to spray between each batch.

Rinse the pan with cold water to cool it off every other batch.

Notes:

If your pancakes are burning within 4 mins, the heat is too high.

If its smoky, the heat is too high.

For best results, wipe the pan out every other batch.

Frequently Asked Questions about Banana Oat Pancakes

1. Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture might be slightly softer. Old-fashioned rolled oats give a heartier texture, but both are fine for blending.

2. Do I have to use a blender?
A blender is best to get a smooth batter. If you don’t have one, you can try a food processor or even mash the bananas by hand and mix everything together, though the pancakes will be chunkier.

3. Can I freeze these pancakes?
Absolutely. Let them cool completely, then stack with parchment paper between each one and store in a freezer-safe bag. Reheat in the toaster, oven, or microwave.

4. Are these pancakes gluten-free?
They can be! Just make sure you’re using certified gluten-free oats if you’re avoiding gluten.

5. Can I make the batter ahead of time?
It’s best to cook the pancakes soon after blending, but you can store the batter in the fridge for up to 24 hours. Just give it a quick stir before using.

6. What can I use instead of milk?
You can use any kind of milk—dairy or non-dairy. Almond milk, oat milk, or even coconut milk all work well.

7. Can I add extras like chocolate chips or blueberries?
Yes! After you pour the batter into the pan, sprinkle your add-ins right on top before flipping. This keeps them from sinking to the bottom of the blender.

8. Why are my pancakes burning?
If your pancakes are burning before the 2–4 minutes are up, your pan is too hot. Reduce the heat and try again. Also, wipe or rinse the pan between batches to prevent sticking or scorching.

9. How many pancakes does this recipe make?
It depends on the size, but using 1/3 cup of batter per pancake typically yields around 6 to 8 medium pancakes.

10. Can I leave out the eggs?
You can try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) as a substitute, though the texture may be softer and less fluffy.