Banana Oat Pancakes come together in just minutes in your blender. These flavorful and flourless pancakes are a delicious way to start your day!
Banana Oatmeal Pancakes
Homemade Banana Oat Pancake batter takes just minutes to make and can even be made ahead.
Add all the ingredients to your blender and process until a smooth batter forms. That’s it!
Fresh bananas add moisture, flavor and natural sweetness to these pancakes,
Cinnamon and vanilla extract give this pancake batter warm spice notes.
Soft and moist inside with crispy edges, these pancakes will quickly become a family favorite breakfast.
Made with simple ingredients, banana pancakes are made without sugar and get their sweetness from the ripe bananas.
Don’t have ripe bananas on hand? You can quickly ripen bananas in the oven in just minutes.
And if you don’t have a blender you can easily make this homemade pancake batter in your food processor.
I love topping pancakes with butter and a drizzle of maple syrup. Oh yum!
Want to add a fall seasonal flavor? Pumpkin spice syrup will add a taste of fall to every bite.
Sometimes I even add mini chocolate chips to the batter!
And when I'm feeling indulgent I even top the pancakes with whipped cream or a scoop of ice cream. Yes, I can go overboard at times!
I’ll be dreaming of waking up in the morning to a tall stack of Banana Oat Pancakes, how about you?
Are you a huge pancake fan like me? Then you'll want to make flourless chocolate pancakes and pumpkin pancakes too!
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How to make oatmeal blender pancakes
Scroll down for the full recipe instructions and ingredient amounts in the printable recipe card below
- Combine bananas, eggs, milk, vanilla extract, oats, baking powder, cinnamon and salt in a blender and process until smooth.
- Heat a grilled or nonstick skillet over medium-high heat and lightly coat with cooking spray.
- Add the pancake batter, in batches, to the hot skillet or griddle in 1/4 cup measurements.
- Cook until bubbles form and the edges have browned, 2-4 minutes.
- Flip over the pancakes and cook until the pancakes are cooked through, about 2-3 minutes.
- Repeat with the remaining batter, spraying the griddle with additional cooking spray if needed.
Recipe Tips
- Be sure that your griddle is hot before adding the pancake batter.
- I always make one test pancake before making a skillet full. That first pancake always turns out wonky!
- It is important to use ripe bananas when making this recipe. When the bananas are ripe they have a soft texture that blends well and ripe bananas add lots of sweetness for flavor.
- Bananas are nice and ripe when they have brown spots on the skins
- Maple syrup tastes best when it's 100% real maple syrup!
- Add a scoop of your favorite protein powder to the pancake batter
Substitutions
- You can substitute pumpkin pie spice for the cinnamon.
- Make this recipe with your favorite non-dairy milk, such as oat milk or almond milk, in place of the whole milk.
- For gluten-free pancakes, use gluten-free oats
Storage
- You can make the pancake batter ahead and store it overnight in the refrigerator in an airtight container.
- If you actually have any leftover pancakes, be sure that your cooked pancakes are cooled completely and then wrap them in plastic wrap or in an airtight container in the refrigerator.
- Cooked pancakes will stay fresh in the refrigerator for 3-4 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
How to reheat pancakes
Is there a best way to reheat pancakes? That's a personal preference for you to decide.
There actually are several ways to reheat pancakes:
- Microwave
- place a paper towel on a microwave-safe plat
- arrange pancakes in a single layer
- top with aother paper towel
- microwave 15 seconds for each pancake
- Oven
- preheat your oven to 350F
- arrange pancakes in a single layer on a baking sheet
- cover with aluminum foil
- bake until the pancakes are heated through, about 7-8 minutes
- I like to brush the pancakes with melted butter before heating them in the oven
- Air Fryer
- arrange pancakes in a single layer in the air fryer basket
- air fry at 350F until the pancakes are heated through, about 2-3 minutes
Equipment
I made this banana oatmeal pancake recipe with a blender but you can use a food processor too.
Also, a griddle or nonstick skillet will both work well for making these pancakes, the choice is yours.
How to ripen bananas
Bananas not ripe yet and you're craving banana pancakes? No problem.
Here's a simple trick for ripening up bananas quickly and easily in the oven!
- Preheat oven to 350F
- Bake bananas in their skins on a baking sheet for 15-20 minutes or until skins have blackened
- Cool slightly and scoop the banana out of the skins.
Homemade pancakes recipes
Ingredients for easy banana oatmeal pancakes
- ripe bananas
- eggs
- milk
- vanilla extract
- old fashioned rolled oats
- baking powder
- ground cinnamon
- kosher salt
Banana Oat Pancakes (Blender Recipe)
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Equipment
Ingredients
- 3 medium ripe bananas best when they have lots of brown spots
- 3 eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 1/4 cups old fashioned rolled oats
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
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Instructions
- Combine bananas, eggs, milk, vanilla extract, oats, baking powder, cinnamon and kosher salt in a blender and process until smooth. If using fine salt then reduce the amount to 1/4 teaspoon!
- Heat a grilled or nonstick skillet over medium-high heat and lightly coat with cooking spray.
- Add the pancake batter, in batches, to the heated griddle or skillet in 1/4 cup measurements.
- Cook until bubbles form and the edges have browned, 2-4 minutes.
- Flip over the pancakes and cook until the pancakes are cooked through, about 2-3 minutes.
- Repeat with the remaining batter, spraying the griddle with additional cooking spray if needed.
- Serve with butter and maple syrup.
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