These kid approved banana oatmeal pancakes are a tasty twist to the original breakfast flapjack. Pancakes packed with banana flavor and oats that give them a great texture.
My kids absolute favorite breakfast is warm, fluffy pancakes! We like experiment with different flavor variations but these easy banana pancakes always are high on the list of most requested.
We like serving these with some sliced bananas on top and maple syrup. You could also dust with powdered sugar and add chopped nuts.
Bananas – The star of these pancakes are sweet, ripe mashed bananas.
Old fashioned oats – Provide texture and chewiness. We like using rolled old fashioned oats but you can use quick oats in a pinch.
Brown sugar – This adds a little extra sweetness. Feel free to omit or substitute white sugar.
All-purpose flour and baking powder
Cinnamon – This gives it a banana bread taste, this is an ingredient you can also omit.
Vanilla extract – Adds a nice touch of sweet flavor.
Oil – I use vegetable oil, you can substitute with canola or coconut oil.
How to make
Scroll below for full printable recipe, ingredients and video.
- Whisk: Whisk the flour, baking soda, brown sugar, cinnamon together in a bowl.
- Mash: Mash the bananas together and then stir in egg, oil and vanilla.
- Combine: Stir the banana mixture in with the flour mixture until combined. Mix in milk.
- Oats: Stir in oats.
- Cook: Grease a skillet and heat over medium. Ladle mixture onto heated skillet and cook until starts to bubble. Flip over and cook another 2-3 minutes.
I love using a large griddle to cook my pancakes because you can cook many at once. A skillet works well too.
Cook over medium heat to make sure they cook all the way through without burning on the outside.
The riper the bananas the better and sweeter.
You can make the batter the night before. Cover it and keep in the refrigerator and let it come to room temperature before cooking.
These are absolutely delicious the way they are but if you would like to experiment, here are a few great add-ins to try:
- Chopped pecans or walnuts
- Chocolate chips
- Dried fruit
- Fresh berries
Can you make without egg?
Yes, you can make without egg. The banana will help keep everything together.
How to keep pancakes warm?
If you want to make these ahead of time, keep warm in the oven. Place pancakes on a sheet pan or dish and keep in oven at 200 degrees F.
Can you freeze?
Yes, these banana oatmeal pancakes can be frozen but I would suggest making them fresh for best results.
To freeze, place pancakes on a cookie sheet in the freezer until they freeze completely. Store in a freezer safe bag or container for up to 3 months.
To thaw, place in refrigerator overnight and microwave for about a minute or cook in toaster or place in the oven at 350 degrees for about 5-7 minutes.
Are banana oatmeal pancakes good for you?
This breakfast offers a good serving of fiber and fruit.
More delicious breakfast recipes
- Farmers Casserole – Eggs, cheese, veggies and ham make up this breakfast casserole.
- Instant Pot French Toast Casserole – French toast in casserole form.
- Hashbrown Crust Quiche – Crispy hashbrown crust filled with eggs, cheese and vegetables.
- Eggs Benedict Casserole – Tastes just like eggs Benedict in casserole form to feed a crowd.
- Sausage Balls – A three ingredient breakfast that works well for on the go.
***If you made this recipe, please feel free to leave a comment below.
Banana Oatmeal Pancakes
- 1 1/2 cups all-purpose flour
- 3/4 cup oats
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1 cup milk
- 1 cup mashed bananas (about 3 bananas)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- In a small bowl whisk together flour, baking powder, cinnamon and brown sugar.
- Mash bananas in a large bowl. Mix in egg, oil, vanilla and milk.
- Pour banana mixture in with flour mixture and combine. Stir in oats.
- Spray a griddle or skillet with non-stick spray or butter. Pour 1/4 cup of mixture on griddle and cook 2-3 minutes on each side.