Name: Banana Oat Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 150 g rolled oats (use certified gluten-free if necessary); 2 large (very ripe bananas); 2 large free-range eggs; 180 ml milk of your choice (dairy, oat, or almond milk all work well); 2 tsp baking powder; 1 tsp ground cinnamon; 1 tsp vanilla extract; A tiny pinch of salt; 1-2 tbsp coconut oil or unsalted butter (for frying)

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There’s something wonderfully comforting about the smell of pancakes cooking on a weekend morning. It signals a slow start, a pause from the usual rush, and the promise of a delicious meal. For years, I searched for a pancake recipe that felt both indulgent and nourishing, something that wouldn’t leave us feeling sluggish afterwards. This Banana Oat Pancakes Recipe is the result of that search, and honestly, it’s a breakfast game-changer. I’ve been making this for over 7 years, and it never disappoints.

What makes these oatmeal pancakes so special is their texture and flavour, which come directly from wholesome ingredients. We’re not using plain flour here; instead, we blend rolled oats into a soft, rustic flour. This gives the pancakes a fantastic, slightly chewy bite and a hearty substance that keeps you feeling full and satisfied until lunchtime. The sweetness comes from very ripe bananas, which caramelise slightly in the pan, creating a deep, natural sweetness that means you need far less syrup. They’re also naturally gluten-free (if you use certified GF oats), making them a brilliant option for everyone at the table.

This recipe is ideal for a lazy Sunday brunch, a healthy breakfast to fuel a busy day, or even a fun ‘breakfast for dinner’ night. They’re straightforward enough for novice cooks, and the batter comes together in minutes with the help of a blender. My kids absolutely love them, and I feel great knowing they’re starting their day with fibre, fruit, and goodness. Let’s get the pan warmed up!

Recipe Overview

This Banana Oat Pancakes Recipe produces wonderfully fluffy, moist, and flavourful pancakes without any refined flour or sugar. The batter is blended, not mixed, creating a smooth consistency that’s easy to pour. The final pancakes have a tender crumb from the oats and a lovely, warm sweetness from the banana and cinnamon. I’ve tested this with various types of milk, and I find that whole milk or oat milk gives the richest, most satisfying result, but any kind works beautifully.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Makes 8-10 pancakes (serves 3-4 people)
Difficulty: Easy

Why You’ll Love This Banana Oat Pancakes Recipe

Genuine Flavour: Forget bland ‘healthy’ pancakes. These are packed with character. The ripe banana offers a deep, caramel-like sweetness, while the cinnamon adds a gentle warmth that makes the kitchen smell incredible. The oats provide a subtle, nutty undertone that is so much more interesting than plain flour.
Ready in Under 30 Minutes: From gathering your ingredients to stacking the final pancake, the whole process is wonderfully efficient. The blender does most of the work, and the pancakes cook in just a few minutes per side.
Flexible Recipe: This recipe is a fantastic base for customisation. You can stir in a handful of blueberries before cooking, add a tablespoon of cocoa powder for a chocolatey twist, or toss in some chopped walnuts for a bit of crunch.
Great for a Relaxed Brunch: These pancakes work beautifully for a leisurely weekend meal. They feel special enough for guests but are simple enough that you won’t spend all morning in the kitchen. They also reheat brilliantly, making them a great option for a weekday treat.
Family Tested: My whole family adores this recipe. It’s one of those meals that always gets compliments, and the kids are so busy enjoying the taste they have no idea they’re eating a breakfast packed with fibre and fruit.

Banana Oat Pancakes Recipe

⏱️ 15 min prep • 🍳 20 min cook • 👥 4 servings

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Ingredients You’ll Need

The magic of this recipe is in its simple, wholesome ingredients. Using very ripe, spotty bananas is non-negotiable for the best flavour and sweetness! For the oats, I prefer using standard rolled oats like Quaker’s; they blend into a perfect flour-like consistency. If you need this recipe to be strictly gluten-free, be sure to buy oats that are certified gluten-free to avoid any cross-contamination.

150g rolled oats (use certified gluten-free if necessary)
2 large, very ripe bananas
2 large free-range eggs
180ml milk of your choice (dairy, oat, or almond milk all work well)
2 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
A tiny pinch of salt
1-2 tbsp coconut oil or unsalted butter, for frying

Ashley’s Tip: Don’t be tempted to use under-ripe bananas. The blacker and spottier, the better! This is where all the natural sweetness comes from. If your bananas aren’t quite ripe enough, you might want to add a teaspoon of maple syrup to the batter.

How to Make Banana Oat Pancakes

The process for these pancakes is a little different from traditional recipes because we use a blender to create the batter. This not only grinds the oats into flour but also incorporates everything into a smooth, cohesive mixture. The most important step is letting the batter rest – don’t skip it!

Prepare the Oat Flour: Place the 150g of rolled oats into a high-speed blender. Blitz on high for about 30-60 seconds, or until the oats have formed a fine, flour-like powder.
Add Wet Ingredients: To the blender with the oat flour, add the 2 ripe bananas (peeled and broken into chunks), 2 large eggs, 180ml of milk, and 1 tsp of vanilla extract.
Blend the Batter: Add the 2 tsp of baking powder, 1 tsp of cinnamon, and the pinch of salt. Place the lid on the blender and blend on a medium-high speed for about 30 seconds, or until the batter is completely smooth and creamy.
Rest the Batter (Crucial Step!): Pour the batter into a jug or bowl and let it rest for at least 5-10 minutes. What works best for me is giving it this time to thicken up. The oat flour will absorb some of the liquid, resulting in much fluffier, more stable pancakes.
Heat the Pan: While the batter rests, place a large non-stick frying pan or griddle over a medium-low heat. Add about ½ teaspoon of coconut oil or butter and allow it to melt and coat the surface of the pan.
Cook the Pancakes: Pour about 60ml (or a small ladleful) of batter onto the hot pan for each pancake. You should be able to fit 2-3 in the pan at a time without overcrowding. Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when small bubbles appear on the surface and the edges look set.
Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
Serve and Repeat: Transfer the cooked pancakes to a plate and keep them warm while you repeat the process with the remaining batter, adding a little more oil or butter to the pan between batches as needed. Serve immediately with your favourite toppings.

Tips From My Kitchen

Temperature Control: The key to evenly cooked pancakes is maintaining a steady medium-low heat. If the pan is too hot, the outside of the pancakes will burn before the centre has a chance to cook, leaving you with a gummy interior. Be patient and give them time to cook through gently.
The Secret Step: I used to struggle with oatmeal pancakes feeling a bit dense. Then I learned that letting the batter rest is the most important step. It gives the oat flour time to fully hydrate, which is essential for creating that light, fluffy texture we all want in a pancake. Don’t be tempted to rush this part!
Make-Ahead: You can mix the dry ingredients (oat flour, baking powder, cinnamon, salt) and store them in an airtight container for weeks. When you’re ready to cook, just add the wet ingredients, blend, rest, and cook. The batter itself can also be made the night before and stored in the fridge, but you may need to add a splash more milk as it will thicken overnight.
Storage: Leftover pancakes store brilliantly. Let them cool completely, then place them in an airtight container in the fridge for up to 3 days. My favourite way to reheat them is in the toaster – they get lovely and crisp on the outside! They also freeze well; stack them with a small piece of baking parchment between each one.

Equipment You’ll Need

You don’t need a lot of fancy kit for this recipe, but a good blender is essential for getting the right batter consistency.

High-speed blender
Large non-stick frying pan or griddle
Measuring cups and spoons
A thin, flexible spatula for easy flipping
Wire cooling rack (to place pancakes on to prevent them from steaming if you’re not serving immediately)

Delicious Variations to Try

This recipe is a wonderful canvas for other flavours. Once you’ve mastered the basic banana oat pancake, feel free to get creative!

Blueberry Burst: Gently fold in a handful of fresh or frozen blueberries into the batter just before cooking.
Vegan Option: To make these plant-based, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left to sit for 5 minutes) instead of the chicken eggs, and use your favourite plant-based milk like oat or almond milk.
Extra Protein Power: Add a scoop of your favourite vanilla or unflavoured protein powder to the blender along with the dry ingredients. You may need to add an extra splash of milk to get the right consistency.

What to Serve With Banana Oat Pancakes

These pancakes are delicious on their own, but the right toppings can elevate them into a truly memorable breakfast. Here are a few of my favourite pairings:

Classic Maple & Berries: A generous drizzle of pure maple syrup and a scattering of fresh berries (raspberries, blueberries, or sliced strawberries) is a timeless combination that works perfectly with the banana flavour.
Creamy Yoghurt & Nuts: A dollop of thick Greek yoghurt or coconut yoghurt provides a lovely tangy contrast. Top with a sprinkle of toasted pecans or walnuts for a satisfying crunch.
A Morning Pick-Me-Up: For a weekend brunch, these pancakes are fantastic alongside a hot cup of coffee or, if you’re feeling fancy, an Instant Coffee Iced Coffee. If you’re looking for another healthy breakfast idea, this Creamy Peanut Butter Smoothie also pairs nicely.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, absolutely. You can prepare the batter, cover it, and store it in the fridge for up to 24 hours. It will thicken considerably overnight, so you’ll likely need to stir in a splash or two of milk to loosen it to a pourable consistency before cooking.

Why are my pancakes falling apart when I flip them?

This usually happens for one of two reasons. First, the pan might not be hot enough when you add the batter, preventing it from setting properly. Ensure your pan is preheated over a medium-low heat. Second, you might be flipping them too soon. Wait until you see bubbles forming across the entire surface and the edges look dry and set before attempting to flip. For more general advice, BBC Good Food has a great guide on how to make perfect pancakes.

How do I store leftovers?

Allow the pancakes to cool completely on a wire rack. Then, you can stack them in an airtight container and keep them in the refrigerator for up to 3 days. To freeze, stack them with a small piece of baking parchment between each pancake, place in a freezer-safe bag or container, and freeze for up to 2 months.

Can I use instant oats or steel-cut oats instead of rolled oats?

I don’t recommend using instant oats as they can result in a gummy texture. Steel-cut oats are too hard and won’t blend into a fine enough flour in most standard blenders. Rolled oats (also called old-fashioned oats) are definitely the best choice for a light and fluffy result.

Are these pancakes truly gluten-free?

Yes, they can be. Oats themselves are naturally gluten-free, but they are often processed in facilities that also handle wheat, which can lead to cross-contamination. To ensure they are 100% gluten-free, you must buy oats that are specifically labelled and certified as “gluten-free.”

Banana Oat Pancakes

Healthy and fluffy pancakes made from scratch with rolled oats and ripe bananas. This simple blender recipe is naturally gluten-free and perfect for a quick and satisfying breakfast.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 305

Ingredients Method Notes

Ingredients

150 g rolled oats use certified gluten-free if necessary
2 large very ripe bananas
2 large free-range eggs
180 ml milk of your choice dairy, oat, or almond milk all work well
2 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
A tiny pinch of salt
1-2 tbsp coconut oil or unsalted butter for frying

Method

Prepare the Oat Flour: Place the 150g of rolled oats into a high-speed blender. Blitz on high for about 30-60 seconds, or until the oats have formed a fine, flour-like powder.
Add Wet Ingredients: To the blender with the oat flour, add the 2 ripe bananas (peeled and broken into chunks), 2 large eggs, 180ml of milk, and 1 tsp of vanilla extract.
Blend the Batter: Add the 2 tsp of baking powder, 1 tsp of cinnamon, and the pinch of salt. Place the lid on the blender and blend on a medium-high speed for about 30 seconds, or until the batter is completely smooth and creamy.
Rest the Batter (Crucial Step!): Pour the batter into a jug or bowl and let it rest for at least 5-10 minutes. What works best for me is giving it this time to thicken up. The oat flour will absorb some of the liquid, resulting in much fluffier, more stable pancakes.
Heat the Pan: While the batter rests, place a large non-stick frying pan or griddle over a medium-low heat. Add about ½ teaspoon of coconut oil or butter and allow it to melt and coat the surface of the pan.
Cook the Pancakes: Pour about 60ml (or a small ladleful) of batter onto the hot pan for each pancake. You should be able to fit 2-3 in the pan at a time without overcrowding. Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when small bubbles appear on the surface and the edges look set.
Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
Serve and Repeat: Transfer the cooked pancakes to a plate and keep them warm while you repeat the process with the remaining batter, adding a little more oil or butter to the pan between batches as needed. Serve immediately with your favourite toppings.

Notes

Serve immediately with fresh berries, maple syrup, or yogurt. Leftovers can be refrigerated for up to 3 days and reheated.

I really hope you enjoy making this Banana Oat Pancakes Recipe as much as my family and I do. They are such a satisfying and wholesome way to start the day, and they make the whole house smell absolutely wonderful. If you give them a try, I’d love to hear how they turned out for you. Please leave a comment below and let me know your favourite toppings!

Happy cooking,
Ashley