Fluffy Banana Oatmeal Pancakes Recipe

Start your morning with a stack of fluffy banana oatmeal pancakes. These hearty pancakes combine ground oat flour and rolled oats with mashed banana, eggs, coconut oil, and a touch of vanilla for a naturally gluten-free, whole-grain breakfast that still feels indulgent.

Best Oatmeal Banana Pancakes

This recipe is a reader favorite for a reason: it’s simple, naturally gluten-free when made with certified oats, and packed with whole-grain oats and banana for flavor and fiber. Instead of standard wheat flour, these pancakes use oat flour for a tender crumb and rolled oats for chew and texture. Don’t have oat flour on hand? You can make it in a blender in seconds by pulsing rolled oats into a fine flour.

Why these are great

• Naturally gluten-free: use certified gluten-free oats and oat flour if you need a strict gluten-free recipe.
• Whole grains: oats are a whole grain, making this a satisfying, heart-healthy breakfast choice.
• Protein-packed: each serving provides a good amount of protein thanks to the eggs and oats.
• Freezer-friendly: these pancakes freeze and reheat well, so they’re ideal for meal prep.

What you need

This version is both gluten-free and free of refined sugar (ripe banana provides natural sweetness). A few pantry staples are all you need to make a delicious batch.

• Ground oat flour: you can buy oat flour or make it at home by blending rolled oats until fine.
• Rolled oats: adds chew and oat flavor — use old-fashioned rolled oats rather than quick oats for better texture.
• Baking powder: 1 teaspoon to give the pancakes lift.
• Eggs: provide structure and protein. For a vegan alternative, try two flax eggs (not tested here).
• Mashed banana: the riper the banana, the sweeter the pancakes. Applesauce or pumpkin puree can be substituted, but you may want to add a touch of maple syrup.
• Vanilla extract: a teaspoon enhances the flavor.
• Coconut oil: melted and stirred into the batter for richness; butter or neutral oil can be used instead.

Optional flavor add-ins

Add a pinch of any of the following to boost flavor:

• Ground cinnamon
• Chai spice
• Pumpkin pie spice
• Ground ginger

Note on gluten-free: if you require a strict gluten-free dish, be sure both your rolled oats and oat flour are certified gluten-free to avoid cross-contamination.

Tips for perfect pancakes

• Use very ripe bananas: they mash easily and add natural sweetness and moisture.
• Cook low and slow: set the pan to medium-low so the pancakes cook through without burning on the outside.
• Flip when bubbling: wait until bubbles form and the edges look set before flipping; the bottom should be golden brown.

Variations

• Peanut butter: stir in 2 tablespoons of peanut butter for a richer batter.
• Berry: fold in 1/2 cup fresh or frozen berries for bursts of fruity flavor.
• Chocolate: add about 3 tablespoons cocoa powder and a splash more milk, plus optional chocolate chips.
• Protein: swap 1/4 cup of ground oat flour for 1/4 cup of protein powder (vanilla works well) to boost protein.

FAQ

How to freeze and reheat pancakes

These pancakes freeze exceptionally well, which makes them perfect for batch cooking.

To freeze

1. Cool pancakes completely to room temperature to prevent condensation and freezer burn.
2. Stack a serving (about two pancakes) and wrap tightly in plastic wrap or parchment, removing as much air as possible.
3. Store in the freezer up to 3 months.

To reheat

Option 1: thaw overnight in the fridge and warm in the microwave for about 60 seconds.

Option 2: toast frozen pancakes in a toaster or toaster oven until warmed through.

Recipe: Banana Oatmeal Pancakes

Prep time: 15 mins • Cook time: 15 mins • Total: 30 mins • Servings: 4

Ingredients

Dry Ingredients

• 1 cup ground oat flour
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Wet Ingredients

• 2 large eggs
• 2 medium bananas, mashed (about 1 cup mashed)
• 1 teaspoon vanilla extract
• 3 tablespoons melted coconut oil
• Optional: unsweetened plain almond milk, if needed to thin batter

Instructions

1. In a medium bowl, whisk together the oat flour, rolled oats, baking powder, and salt until combined.
2. In a separate large bowl, mash the bananas, then add the eggs and vanilla and whisk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Stir in the melted coconut oil. If the batter seems too thick, add a splash of almond milk to reach your desired consistency.
5. Heat a large skillet or griddle over low to medium-low heat and grease lightly. Spoon about 1/3 cup of batter per pancake onto the hot surface.
6. Cook 2–3 minutes per side, or until bubbles form on the surface and the edges set, then flip and cook until golden and cooked through. Repeat with remaining batter.

Tips & Notes

• If the batter is too thick, add unsweetened almond milk a tablespoon at a time until it loosens.
• Pureed fruit like applesauce or pumpkin can substitute for banana, but you may want to add a little maple syrup for sweetness.
• To add protein, replace 1/4 cup of oat flour with 1/4 cup protein powder (vanilla recommended).

Nutrition (approx. per serving)

Calories: 342 kcal • Carbohydrates: 41 g • Protein: 10 g • Fat: 16 g • Fiber: 6 g • Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation.

If you make these pancakes, save time by doubling the batch and freezing individual servings. They reheat quickly and make busy mornings delicious.