Fluffy Blender Banana Oatmeal Pancakes (Easy & Healthy!)

Updated on: December 21, 2025

Stack of golden banana oatmeal pancakes drizzled with syrup and fresh banana slices in a bright kitchen.

Say goodbye to complicated breakfast routines! These fluffy banana oatmeal pancakes are your new go-to for a delicious, effortless morning meal. We blend simple, wholesome ingredients into a naturally sweet batter, perfect for busy families or beginners. Get ready to enjoy a stack of satisfying pancakes that come together quickly, thanks to the magic of your blender.

Why You’ll Love These Banana Oatmeal Pancakes

Naturally Sweetened: Ripe bananas provide all the sweetness you need, reducing added sugars.
Effortless Blending: A high-speed blender does all the work, making prep a breeze.
Quick & Convenient: From prep to plate, these pancakes are ready in under 20 minutes.
Wholesome Ingredients: Made with pantry staples like oats, eggs, and milk.
Healthy & Customizable: A nutritious start to your day, easily made gluten-free or vegan.
Great for Meal Prep: Cook a big batch and store them for quick breakfasts all week long.

Ingredients

Whip up a batch of these incredible banana oatmeal pancakes with just a few simple ingredients. You likely have most of these on hand already! This recipe makes about 9 pancakes, serving 3 people with 3 pancakes each.

Ripe Bananas: 2 medium (best when they have lots of brown spots)
Eggs: 2 large
Unsweetened Almond Milk: ½ cup (120g)
Vanilla Extract: 1 teaspoon
Old Fashioned Rolled Oats: 1 ½ cups (143g), gluten-free if desired
Baking Powder: 2 teaspoons
Ground Cinnamon: ½ teaspoon
Salt: ¼ teaspoon
Olive Oil: For cooking (or coconut oil/butter)

Notes & Substitutions

Bananas: Use very ripe bananas with plenty of brown spots for the best natural sweetness and flavor.
Oats: Old fashioned rolled oats are recommended for texture. For a gluten-free option, ensure you use certified gluten-free rolled oats. Avoid instant oats if possible, as they can alter the texture.
Milk: Any milk works well here. Feel free to use dairy milk, soy milk, oat milk, or cashew milk instead of almond milk.
Eggs: To make this recipe vegan, swap the eggs for two “flax eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to sit for 5 minutes).
Sweetener: If your bananas aren’t super ripe or you prefer sweeter pancakes, add a tablespoon of maple syrup or honey to the batter.
Spices: Enhance the flavor by adding a pinch of nutmeg or cardamom alongside the cinnamon.

Equipment

Making these blender banana oatmeal pancakes requires minimal kitchen tools. You’ll be surprised how easy cleanup is!

High-speed blender
Non-stick griddle or large pan
Spatula for flipping pancakes
Measuring cups and spoons
Ladle or ⅓ cup measure for portioning batter

Instructions

Getting these fluffy banana oatmeal pancakes on your plate is incredibly straightforward. Follow these steps for perfect results every time.

Prepare Blender: Add all of the wet ingredients to your high-speed blender first. This includes the ripe bananas, eggs, unsweetened almond milk, and vanilla extract.
Add Dry Ingredients: Next, add the dry ingredients directly into the blender. This includes the old fashioned rolled oats, baking powder, ground cinnamon, and salt.
Blend Until Smooth: Secure the lid and blend on high until the mixture is completely smooth. This usually takes about 30 seconds to 1 minute, depending on your blender. Ensure no oat chunks remain.
Rest the Batter: Let the blended batter sit in your blender for 5-10 minutes while you prepare your cooking surface. This resting time helps the oats absorb liquid and allows the baking powder to activate, leading to fluffier pancakes.
Heat Griddle: Lightly coat a non-stick griddle or large pan with olive oil, coconut oil, or vegan butter. Place it over medium heat. Allow the griddle to heat up thoroughly before adding batter.
Portion Batter: Once the pan is hot, use a ⅓ cup measure or ladle to pour batter onto the griddle for each pancake. Make sure not to overcrowd the pan.
Cook First Side: Cook the pancakes for 2-4 minutes. You’ll know they are ready to flip when the edges look set, and you see several bubbles forming on the surface.
Flip Pancakes: Carefully slide your spatula under each pancake and flip it over. Cook for an additional 1-2 minutes on the second side, until golden brown and cooked through.
Adjust Heat: If you notice your pancakes browning too quickly, or if the pan starts smoking, your heat is too high. Reduce it to medium-low to prevent burning and ensure even cooking.
Repeat Cooking: Wipe your skillet clean with a paper towel and add a little more oil before cooking the remaining batter. This ensures each batch cooks perfectly. This recipe makes 9 delicious pancakes in total.

Pro Tips & Troubleshooting

Achieve perfect banana oatmeal pancakes every time with these helpful tips and tricks.

Use Ripe Bananas: The browner the spots, the sweeter the banana. This makes a huge difference in flavor and moisture.
Don’t Overmix: Blend until just smooth. Over-blending can develop the gluten in oats, potentially leading to tougher pancakes.
Rest the Batter: This step is crucial! It hydrates the oats and helps activate the baking powder for light, fluffy results.
Griddle Temperature is Key: Start on medium heat. Adjust as needed to prevent burning or undercooking. A test pancake helps.
Perfect Flip: Wait until you see plenty of bubbles and the edges are firm before attempting to flip.
Batter Thickness: If your batter seems too thick after resting, add a tablespoon or two of milk until it resembles thick yogurt.
Test Pancake: Cook one small pancake first. This allows you to check the consistency, sweetness, and griddle temperature before cooking the whole batch.
Smoking Pan: If your griddle is smoking, it’s too hot! Remove it from the heat for a minute, lower the temperature, and then return it.

Serving, Storage & Variations

These banana oatmeal pancakes are versatile and delicious in many ways. Enjoy them fresh, or save some for later!

Serving Suggestions

Top your warm pancakes with a drizzle of maple syrup, fresh berries, sliced banana, or a dollop of Greek yogurt. A sprinkle of chopped nuts or a dusting of powdered sugar also adds a lovely touch.

Storage

Refrigerate: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze cooked pancakes. Place cooled pancakes in a single layer on a baking sheet to flash freeze for an hour. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for 1-2 months.

Reheating

Reheating: Reheat refrigerated pancakes in the microwave for 30-60 seconds, in a toaster, or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

Variations

Chocolate Chip: Fold in ½ cup of mini chocolate chips after blending the batter.
Nutty: Add a handful of chopped walnuts or pecans to the batter for extra crunch and flavor.
Spiced: Boost the cinnamon, or add a pinch of ground ginger and nutmeg for a warmer spice profile.
Vegan: Follow the substitution note and use flax eggs and your favorite non-dairy milk.
Protein Boost: Stir in a scoop of your favorite vanilla or unflavored protein powder with the dry ingredients. You might need an extra splash of milk to maintain batter consistency.

Nutrition

These wholesome banana oatmeal pancakes offer a nutritious start to your day. They are packed with the goodness of whole grains from the oats, providing dietary fiber for digestive health. The ripe bananas contribute natural sugars, along with essential vitamins and potassium. Being customizable, you can easily adjust ingredients to meet specific dietary needs, such as making them gluten-free or adding extra protein.

Nutrient	Per Serving (approx.)
Calories	280-320
Total Fat	8-10g
Carbohydrates	45-50g
Fiber	6-8g
Sugars	15-20g
Protein	10-12g

Note: Nutritional values are approximate and may vary based on specific ingredients and serving size. This information is for general guidance only.

FAQ

Got questions about these delicious banana oatmeal pancakes? We have answers!

Can I make them gluten-free? Absolutely! Just ensure you use certified gluten-free old fashioned rolled oats.
Can I make them vegan? Yes, easily! Substitute the eggs with two “flax eggs” and use any non-dairy milk.
How thick should the batter be? The batter should have a consistency similar to thick yogurt. If it’s too thick, add a tablespoon of milk at a time.
Can I make the batter ahead of time? Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Give it a quick stir before cooking.
Why are my pancakes not fluffy? This could be due to old baking powder, not allowing the batter to rest, or overmixing. Check your baking powder’s freshness and ensure you blend just until smooth.
Can I use instant oats? While old fashioned rolled oats are preferred for texture, you can use instant oats in a pinch. However, the resulting pancakes might be slightly less chewy.

Conclusion

There you have it – the easiest, most delicious banana oatmeal pancakes you’ll ever make! This recipe truly embodies simplicity, health, and incredible flavor, all thanks to your trusty blender. Whether you’re a busy parent or a beginner in the kitchen, these naturally sweet and fluffy pancakes are the perfect solution for a quick, satisfying breakfast or brunch. Don’t wait; gather your ingredients and enjoy this healthy, delightful treat soon!

These wholesome banana oatmeal pancakes offer a nutritious start to your day. They are packed with the goodness of whole grains from the oats, providing dietary fiber for digestive health. For more information on the benefits of whole grains, including oats, consider resources like the American Heart Association, which highlights how oats can lower cholesterol and help with weight control. The ripe bananas contribute natural sugars, along with essential vitamins and potassium. Being customizable, you can easily adjust ingredients to meet specific dietary needs, such as making them gluten-free or adding extra protein.