Easy Banana and Oats Pancakes | Healthy Breakfast Recipe Now

If you’re craving a warm, cozy breakfast that’s quick to make and genuinely nourishing, these Easy Banana and Oats Pancakes will become your go-to morning treat. They’re soft in the middle, lightly crisp on the edges, naturally sweet, and full of wholesome ingredients you can feel good about. You don’t need fancy equipment or special skills—just a bowl, a fork, and a skillet. Whether you’re cooking for one, two, or a full table, these pancakes are simple, satisfying, and endlessly customizable.

In this recipe, ripe bananas team up with rolled oats to deliver a stack that’s hearty yet tender, and far more filling than a typical flour-based pancake. Expect a gentle banana flavor, a subtle hint of cinnamon, and a lovely, golden-brown finish. I’ll walk you through every step so you can achieve pancake-shop results at home. By the end, you’ll know how to tweak the batter to your perfect texture, how to master the flip, and how to add fun mix-ins for variety any day of the week.

What Makes These Banana–Oat Pancakes Irresistible

These banana and oats pancakes are special because they deliver comfort and nutrition in the same bite. The bananas bring natural sweetness (so you can use less syrup), while oats keep you full and energized. They’re also friendly to different diets—simply choose your favorite milk, use gluten-free oats if needed, and swap eggs for a plant-based option if you prefer. The batter comes together quickly, and the pancakes cook in minutes, which means a wholesome breakfast is never far away.

What You’ll Need to Make Banana–Oat Pancakes

• Ripe bananas (2 medium) – The spottier, the better. They sweeten the batter naturally and add moisture.
• Rolled oats (1 1/2 cups) – Act as the “flour,” giving structure and fiber. Use certified gluten-free oats if needed.
• Eggs (2 large) – Bind the batter and help the pancakes set. They also add protein and a tender texture.
• Milk, dairy or plant-based (1/2 cup) – Thins the batter to a pourable consistency. Almond, oat, or dairy milk all work well.
• Baking powder (1 teaspoon) – Lifts the batter so the pancakes cook up fluffy instead of dense.
• Cinnamon (1/2 teaspoon) – Adds warmth and complements the banana flavor.
• Vanilla extract (1 teaspoon) – Rounds out the flavor with a gentle, fragrant sweetness.
• Fine salt (a pinch) – Balances the sweetness and sharpens every flavor.
• Neutral oil or butter (for the skillet) – Helps the pancakes release easily and brown beautifully.
• Optional mix-ins – Try blueberries, chopped nuts, mini chocolate chips, or hemp seeds for extra texture and flavor.
• Optional toppings – Maple syrup, Greek yogurt, peanut or almond butter, sliced fruit, a drizzle of honey, or a sprinkle of granola.

Your Step-by-Step Path to Banana Oat Pancakes

1. Mash the bananas. Peel the ripe bananas and place them in a mixing bowl. Mash thoroughly with a fork until mostly smooth with a few small bits left for texture.
2. Prepare the oats. If you prefer a fluffier pancake, blitz the rolled oats in a blender or food processor until they resemble coarse flour. If you like a more rustic texture, leave them whole. Both styles are delicious.
3. Combine the wet ingredients. To the mashed bananas, add the eggs, milk, vanilla extract, and cinnamon. Whisk until the mixture is cohesive.
4. Stir in the dry ingredients. Add the oats (ground or whole), baking powder, and a pinch of salt. Stir gently until combined. The batter should be thick but scoopable.
5. Let the batter rest for 5 minutes. Oats need a moment to hydrate. This short rest thickens the batter and yields a better texture. If it becomes too thick, add a tablespoon or two of milk to loosen it slightly.
6. Preheat your pan. Set a nonstick skillet or well-seasoned cast-iron pan over medium heat. Give it a couple of minutes to warm up thoroughly. A properly heated pan prevents sticking and promotes even browning.
7. Lightly oil the skillet. Swirl in a teaspoon of neutral oil or melt a small pat of butter. You want a thin, even coating.
8. Scoop and shape the pancakes. Drop the batter in 1/4-cup portions, leaving space for spreading. If you’re adding mix-ins like blueberries or chocolate chips, sprinkle them onto each pancake right after you pour the batter.
9. Cook the first side. Let the pancakes cook for 2–3 minutes. You’ll see small bubbles forming and the edges will look set and slightly dry—both signs that they’re ready to flip.
10. Flip with confidence. Slide a spatula underneath and flip in one smooth motion. Cook for another 1–2 minutes on the second side, until golden and cooked through.
11. Repeat with remaining batter. Add a touch more oil or butter to the skillet as needed. If pancakes brown too quickly, lower the heat slightly; if they’re pale and slow to set, increase the heat a notch.
12. Serve warm. Enjoy immediately with your favorite toppings. For a crowd, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Time & Prep at a Glance

Prep time: About 10 minutes (including mashing bananas and preparing oats)

Rest time: 5 minutes (to hydrate the oats)

Cook time: 12–15 minutes total for a full batch

Total time: Approximately 25–30 minutes

Yield: About 8 medium pancakes (serves 3–4, depending on appetite)

You’ll know the pancakes are ready to enjoy when both sides are golden, the centers feel set when gently pressed, and your kitchen smells like warm banana bread. If you’re planning a relaxed weekend breakfast, consider prepping the dry ingredients the night before, so the morning comes together even faster.

Handy Tips for Pancake Perfection

• Choose very ripe bananas. Dark spots mean sweeter flavor and better moisture. Greenish bananas won’t mash as smoothly or sweeten the batter enough.
• Mind the batter thickness. If the batter feels heavy and doesn’t spread, stir in a tablespoon of milk at a time. If it runs like a crepe, sprinkle in a spoonful of oats and let it rest for a minute.
• Don’t skip the rest. A short rest allows oats to absorb moisture. This prevents gummy centers and helps pancakes hold their shape.
• Preheat the pan thoroughly. A well-heated skillet helps create evenly browned surfaces and prevents sticking. A drop of water should sizzle quickly when it hits the pan.
• Add mix-ins after pouring. To keep berries and chocolate from sinking, sprinkle them onto each pancake once it hits the pan rather than stirring them into the bowl.
• Flip at the right moment. Look for tiny bubbles and dry-looking edges. If the pancake tears, it likely needs another 30–60 seconds before flipping.
• For extra fluff: Add 1/4 teaspoon baking soda and a teaspoon of lemon juice to the batter. The reaction creates gentle lift.
• Make it vegan. Replace eggs with two “flax eggs” (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5–10 minutes) and use plant-based milk. Cook a touch longer on the first side to help them set.
• Gluten-free note. Use certified gluten-free rolled oats if you need to avoid gluten.
• Storage and reheating. Refrigerate leftovers in an airtight container for up to 4 days, or freeze with parchment between layers for up to 2 months. Reheat in a toaster, warm skillet, or 300°F (150°C) oven until hot.
• Serving ideas. For a balanced plate, pair pancakes with Greek yogurt and fruit, or drizzle with peanut butter and add sliced strawberries for a PBJ vibe.

Nutrition at a Glance

Below is an approximate nutrition breakdown per serving, assuming the recipe makes 4 servings (about two medium pancakes per serving). Values will vary based on the milk and oil you use, and on any toppings or mix-ins.

Note: These figures are estimates and intended for guidance. If you need precise numbers, calculate based on your exact ingredients and quantities.

Common Questions, Answered

Can I use quick oats or steel-cut oats?

Rolled oats work best for texture and binding, but quick oats also perform well if that’s what you have—your pancakes may be slightly softer. Steel-cut oats don’t soften quickly enough for this recipe and will result in a gritty texture, so it’s best to avoid them here.

How do I make these pancakes without eggs?

Use “flax eggs” by mixing 2 tablespoons ground flaxseed with 5 tablespoons water and letting it thicken for 5–10 minutes. Stir into the batter as you would regular eggs. Cook the pancakes slightly longer on the first side so they set before flipping.

My pancakes keep sticking. What can I do?

Sticking usually means the pan isn’t hot enough or isn’t greased evenly. Preheat longer, add a thin layer of oil or butter, and wait until you see bubbles and set edges before flipping. A good nonstick pan or well-seasoned cast-iron skillet also makes a big difference.

A Few Parting Bites

There’s something wonderfully comforting about a stack of homemade pancakes, especially when they’re as wholesome and unfussy as these banana and oats beauties. With simple ingredients and a handful of steps, you can create a breakfast that feels special any day of the week. Keep this recipe close, customize it to your taste, and make it your own—whether that means studding the batter with blueberries, topping with a dollop of yogurt, or enjoying them plain and warm off the skillet.

Most of all, have fun with the process. Cooking for yourself or for your favorite people is a quiet way to bring joy to the morning. These Easy Banana and Oats Pancakes are the kind of recipe that invites you to sit down, take a breath, and savor the simple things—bite by golden bite.