I created the most perfect banana oatmeal pancakes back in 2019 and they quickly became the MOST POPULAR pancakes on my site. So good, in fact, that I had to put them in my cookbook! I wanted to also give them a little photography makeover to remind you that they’re the best breakfast ever.
The batter for these perfectly fluffy pancakes gets made right in your blender. Can you believe it? There’s no flour, no butter, no sugar or any kind of sweetener added. Which means these pancakes are made for babies, toddlers, and kiddos. I always keep them in my freezer for easy weekday breakfasts for my family!
I can’t wait to hear how you like these banana oatmeal pancakes. They’re seriously one of my favorite breakfast recipes with a drizzle of peanut butter and a little pure maple syrup on top.
Ingredients in banana oatmeal pancakes
These gluten free banana pancakes are easy to make, SO delicious and happen to be an awesome post-workout breakfast because they’re packed with 12g protein per serving. Here’s what you’ll need to make them:
- Bananas: super ripe bananas give the pancakes their natural sweetness. Make sure they have lots of brown spots!
- Eggs: you’ll need 2 eggs in this pancake recipe.
- Milk: add moisture with any milk you’d like. I typically use unsweetened almond milk.
- Oats: instead of using regular flour, these healthy banana pancakes are made with rolled oats! Feel free to use gluten free rolled oats.
- Pancake staples: you’ll also need baking powder to allow the pancakes to get nice and fluffy, plus some cinnamon, vanilla extract & salt for flavor. Learn how to make your own vanilla here!
Customize your pancakes
These healthy banana oatmeal pancakes are easy to make and easy to customize! Here are some great ways to make them your own:
- Mix-ins: after making the batter feel free to fold in your fav mix-ins like chopped pecans, diced banana, or even chocolate chips.
- Toppings: what’s a stack of fluffy pancakes without toppings?! I love adding pecans, banana slices and a drizzle of peanut butter + pure maple syrup. A dollop of yogurt would also be delicious!
- Make minis: make cute little mini pancakes by dropping just 1-2 tablespoons of batter onto your griddle at a time! You can also try these baby banana pancakes that are smaller and great for toddlers and babies.
The best banana oatmeal pancakes made in your blender
Get ready for the easiest pancake recipe in the world, and remember to get all of our tips & tricks for making pancakes here!
- Blend the ingredients. Yes, you’ll literally add all of the ingredients to a blender, and blend on high until smooth!
- Let batter sit. You’ll then want to let the batter sit in your blender for about 2 minutes while you heat up your pan.
- Cook & flip. Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time and cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook 2 minutes more.
- Serve & devour. Serve pancakes with fresh fruit and a drizzle of pure maple syrup if you’d like!
How to keep pancakes warm
You can absolutely make these banana oatmeal pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
Freezer-friendly banana pancakes
If you really want to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes. Finally, place them in freezer safe bags or containers and freeze them for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Our favorite pancake tools
See all of our kitchen essentials here.
More healthy pancake recipes
- Whole Wheat Banana Bread Pancakes
- The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high-protein & gluten-free!)
- The Best Almond Flour Pancakes
- Outrageously Fluffy Vegan Pancakes
- Fluffy Yogurt Pancakes (high protein, gluten free)
Get all of our delicious pancake recipes here!
I know you’re going to love these banana oatmeal pancakes, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Banana Oatmeal Pancakes (made in the blender!)
Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil, for cooking
Instructions
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
- Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.
Recipe Notes
Nutrition
This post was originally published on April 29th, 2019, republished on January 27th, 2022, and republished with new photos on June 19th, 2025
Hi! Big fan over here of all your recipes! These pancakes are delicious and healthy, the kids eat them every morning before school 🙂 question – if I want to change the oat flour for chickpea flour, should I change anything else on the recipe? Thank you so much, so glad I found your website years ago <3
I eat this pancakes most mornings because they’re so quick so easy and very tasty too!
So happy to hear that! One of our favs, too 🙂
Absolutely terrible. Too much baking powder made my gastrointestinal system uneasy. Would be good if you add like 1/2 tsp of baking powder.
So sorry to hear that! 2 teaspoons of baking powder (and sometimes even more than that) is what the majority of pancake recipes use, so I’m not sure what could’ve happened with this recipe.
Really easy and so good! I made a 1 and a half batch of this recipe, and I got 14 pancakes. A wonderful change from banana bread for when you have ripe bananas on hand!
Perfect! Yes, such a great way to use bananas!
Just the best! This is our go-to for morning pancakes! Thank you!
So happy to hear that!
These are fantastic! I always double the recipe and they come out perfect every time. Since I found this about a month ago, I’ve made it every week. It’s so versatile and you can’t go wrong! I’ve tried with frozen blueberries, flax seed, peanut butter and hemp hearts and they’re 🤤 Whatever you can conjure up, I bet it will work. My husband loves them, I love them, 14 month old loves them 👍🏼 A keeper for sure. Thank you so much!!
Amazing! Such a great, go-to breakfast 🙂
This is my go to pancake recipe for the whole family. My kids absolutely love it. Discovered today it’s thick enough to easily shape into hearts when requested 😉
So happy to hear that! The hearts sound so fun 🙂
The best – my kids favorite for a nutritious day to day snack. Opted to swap out an egg for a flax egg and the pancakes were fluffier. I freeze them single layer on a tray, then put them in a Stashers bag for a quick breakfast or snack anytime with a quick 30sec micro. Freezer staple!
Perfect! So glad they’re a favorite!
I absolutely love this recipe. I’ve been making it since my husband and I got married in 2019! Now I make it for my kids – its our go-to lunch for them. It’s in our weekly rotation 🙂 I am wondering (as I’ve never tested this before from the many times I’ve made this) can I prep the batter ahead of time and cook it later?
Such as a few hours before or even the night before?
So happy to hear that! My only worry is that the batter will get MUCH thicker as it sits in the fridge. You could try mixing it with a little more milk before cooking, but note that I haven’t tested it!
This recipe is so easy and delicious. It includes only healthy ingredients, so we never feel guilty feasting on pancakes. I have made these before, and I keep coming back to this same recipe.
The only addition that I make is including lots of crunchy walnuts. I highly recommend this recipe!
So good! Love the idea of adding walnuts 🙂 Glad these are a favorite!
This recipe is amazing! I had 4 bananas that were very ripe so I made a double batch and it was so easy and delicious. No notes!
Perfect nourishing breakfast!
My all time favourite healthy go to treat! Thank you so much for sharing 🙂
Love your recipes but find that a lot have sugar or maple syrup that lessens the healthiness. Would love to see a make over of some of your recipes with a healthier sweetener, such as dates.
So happy to hear that! I always prioritize taste with my recipes, but use unrefined sugars where possible. I’ll definitely keep dates in mind, but they can be tough to bake with because they’re solid!
We make these at least once a week and have been for years. Thanks for this recipe!
So happy to hear that!
Excellent, delicious, although made with regular skimmed milk
Perfect! Glad you enjoyed.
I did some additions #2 time…
I/4 “raspberry orange” with rind, I/8 t. Nutmeg,1/8 t. Maple extract,and 1 whole crushed graham cracker.
At 5280 ,reduced Baking Powder by 1/4 t. Made smaller, yield 15..
Both versions a Must make!
Perfect! I’m glad that worked out well!
I’ve been making this recipe for years (my family and I love it) and I realized the least I could do is leave a review! Thank you!
So happy to hear that! Thank you for the review!
Grainy and weird.
These are perfect if you like grainy pancakes that are all raw inside and burnt on the outside because there’s no way to cook them right. Given that the oats need ages to cook but every other ingredient burns quickly.
Honestly, I don’t think this is a very good or well thought out recipe. But it’s great in theory, if it did work.
Sorry that you didn’t love these! Did you use a high-powered blender for the batter? That should break up the oats plenty so that these aren’t grainy.
This is a bad take. These pancakes are awesome and easy to make.
User error on your part. This recipe is good.
Only change was adding a few walnuts to the batter! Superb recipe!!!!!!
Love it! Glad you enjoyed!
Worst recipe it doesnt work, pancake mixture is to wet
The batter will thicken if you let it rest a few minutes after blending 🙂
Sorry these didn’t work out for you! Did you let the batter sit before cooking?
My whole family loves these pancakes! I usually make a double batch and freeze them. I add 1 tbsp of flaxseed. So easy to make in the blender!
Perfect! So happy to hear that!
This recipe turned out great. I hate bananas and still liked them a lot. We topped ours with stewed cinnamon apples.
In the beginning, I didn’t run it for long enough so it was liquid. So if yours is watery, just keep blending it it will thicken.
I did end up baking them in a 9 x 9 pan just because I didn’t feel like doing it the regular way. I think I did 400° but the timing was way shorter than I anticipated. I stopped at maybe 9 minutes. They were fully cooked, but did not spring back like a different recipe suggested. The texture was good all the same.
Thank you!
I’m glad that worked out well! Such a great breakfast 🙂
Another amazing recipe! Thank you so much! They came out so delicious. Also I LOVE recipes I can just weight everything, Hellllooooooo easy clean up!
Absolutely! Easy and delicious 🙂