You might have seen them called banana oat pancakes, oat flour pancakes, or simply oatmeal pancakes. This version keeps things simple, hearty, and true. You’ll use oats, a ripe banana, and a few pantry staples to build a stack that’s soft, golden, and comforting.
In this recipe, you’ll learn how to grind oats into flour, use banana as both binder and flavor, and time your resting step to get fluffier results. I’ve made these on rushed weekday mornings and quiet Sundays alike. They handle both. You’ll feel confident trying them the first time, and even more so the second.

Why Oat Pancakes Work for Busy Mornings
These pancakes don’t rely on refined flour. That makes them filling, not heavy. Rolled oats bring a bit of chew and subtle flavor. Banana adds moisture without dominating the taste. If you’ve ever had a hotel breakfast pancake and wished it were just a bit more nourishing, this is the answer.
Use this batter right away or make it the night before. Both work. I often prep the base after dinner, then pour and flip with my coffee the next morning. You can double the batch and reheat leftovers during the week. With the right toppings, these hold up just fine.
Making the Batter with Pantry Ingredients

You’ll need rolled oats, milk, an egg, baking powder, salt, vanilla, and a ripe banana. Oat flour gives you more structure, so I suggest blending the oats rather than leaving them whole. The banana should be soft but not overripe. You want flavor, not mush.
You can sweeten with a bit of maple syrup or honey, but that’s up to you. I leave it out if I’m topping with syrup later. If I use Greek yogurt and berries instead, I sometimes add a touch for balance.
Oat Milk or Dairy Milk: Does It Matter?
I’ve tested both oat milk and whole milk. Oat milk makes the pancakes more tender, but slightly softer at the edges. Whole milk gives a little more browning and holds the shape better. Use what you keep in the fridge. If I have homemade oat milk left from this oat milk recipe, I’ll use it. Otherwise, dairy works just as well.
Step-by-Step: Blending, Resting, and Cooking

First, grind the oats into flour. It takes less than a minute in a food processor or blender. Then add the rest: milk, banana, egg, baking powder, vanilla, salt. Blend until smooth. If the batter feels too thick, stir in an extra spoon or two of milk.

Rest the batter while you heat your pan. I’ve found 5 to 10 minutes is enough. The oats hydrate, and the batter thickens slightly. Pour onto a lightly oiled nonstick skillet or griddle. Look for bubbles and firm edges before flipping. It usually takes about 2 to 3 minutes per side.

Serving Ideas for Banana Oat Pancakes
Fresh berries and maple syrup are always welcome. So is nut butter or Greek yogurt. My kids like them with sliced banana and peanut butter. If I have leftover peanut butter oatmeal bars, I’ll sometimes crumble one on top.
Want something warmer? A spoonful of maple brown sugar oatmeal on the side turns this into a full breakfast. These pancakes pair well with nearly anything on your breakfast table.
Make-Ahead Tips and Storage Notes

You can blend the batter the night before and store it in the fridge. Stir it gently in the morning. The pancakes reheat well in a toaster or a warm oven. I don’t recommend freezing them unless you’re really tight on time. They’re best fresh or within a day or two.
If you have a few left, spread them with nut butter, fold like a taco, and pack them as a snack. I’ve sent them off in lunchboxes more than once. They hold up better than most pancake recipes.
Other Recipes That Work Well With Oats
If you like this, try my Oatmeal Cream Pie Cookies next. They’re soft, chewy, and hold their shape beautifully. They use oats in a different way but share the same comfort.
Save and Share Your Stack

Pin this banana oat pancake recipe for your breakfast board, and come back to it anytime you need something quick, wholesome, and satisfying. I’d love to hear how yours turned out. Did you top with fruit? Add extra maple? Leave a comment and let’s swap ideas.
Fluffy Oat Pancakes
Oat pancakes are a wholesome twist on the classic stack, made with ground oats that turn into hearty, filling oatmeal pancakes. I like them soft, slightly nutty, and easy enough for busy morning routines when you need quick breakfast options. Some recipes call them oatmeal pancakes healthy, others just oat flour pancakes, but they all deliver that cozy flavor. I’ve even seen them served like hotel breakfast pancakes, fluffy and golden, but still packed with oats for extra nutrition. Among oatmeal pancakes, this version is simple, versatile, and one of my favorite healthy pancake recipes. Perfect for anyone who wants a nourishing start without fuss.
Ingredients
- 1 ½ cups rolled oats (or oat flour)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 ripe banana
- 1 tbsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp maple syrup or honey (optional)
- Butter or oil for cooking
- Optional Toppings:
- Fresh berries
- Maple syrup
- Greek yogurt
- Nut butter
- Butter
Instructions
- MAKE OAT FLOUR: If using rolled oats, place them in a high-speed blender or food processor and blend until they form a fine flour. This should take about 30 seconds.
- BLEND THE BATTER: Add the oat flour, milk, egg, banana, baking powder, vanilla extract, salt, and maple syrup (if using) to the blender. Blend until smooth. The batter should be pourable. If it’s too thick, add 1–2 tablespoons of milk to adjust the consistency.
- REST THE BATTER: Let the batter sit for 5–10 minutes. This allows the oats to hydrate and helps create a fluffier pancake texture.
- COOK THE PANCAKES: Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
- SERVE WARM: Serve pancakes immediately with your choice of toppings such as fresh berries, maple syrup, or yogurt.
Notes
To ensure the recipe is gluten-free, use certified gluten-free oats. Batter can be made ahead and stored in the refrigerator for up to 24 hours. Stir before using.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 571Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 15gCholesterol 102mgSodium 886mgCarbohydrates 66gFiber 8gSugar 29gProtein 19g
