If you're looking for an easy recipe to start the day, this banana oatmeal pancake deserves a spot on your breakfast menu. It uses just a few ingredients, comes together in minutes, and delivers a balanced mix of flavor, texture, and convenience. Banana naturally sweetens the batter, while oats give it body without the need for wheat flour.
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This is one of those recipes that makes busy mornings easier. Because it uses everyday pantry staples, you can quickly prepare it for breakfast, an afternoon snack, or even a light meal. Banana naturally sweetens the batter, while oats add structure and a pleasant texture.
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Ingredients
The ingredients in this banana oatmeal pancake work together to create a soft, flavorful pancake that's easy to make. Banana naturally sweetens the batter, eggs bind everything together, and oats provide structure without wheat flour. Honey and cinnamon are added at the end for even more aroma and flavor.
- Banana: naturally sweetens the batter and keeps it moist and soft.
- Eggs: bind the ingredients and help the pancake hold its shape while cooking.
- Oats: give the batter body and replace wheat flour with excellent results.
- Butter: keeps the pancake from sticking to the skillet and helps it develop a light golden color.
- Honey: adds a touch of sweetness when serving and brings out the banana flavor.
- Cinnamon: enhances the aroma and adds a warm finishing touch.
See the full amounts in the recipe card.
How to make it
The recipe is simple and comes together in just a few minutes.
- Step 1: Mash the ripe bananas well until smooth and free of chunks.
- Step 2: Add the eggs to the mashed banana and mix until fully incorporated.
- Step 3: Add the oats and stir until the batter is smooth and slightly thick.
- Step 4: Grease a nonstick skillet with butter and heat it over low heat before adding the batter.
- Step 5: Pour in all the batter, spread it gently, cover, and cook until the surface is set.
- Step 6: Carefully remove the pancake from the skillet and finish with honey and cinnamon before serving.
Tip: Use a good-quality nonstick skillet and keep the heat low the entire time. This helps the pancake cook evenly, stay soft, and makes it much easier to flip or serve whole.
Substitutions
Although this banana oatmeal pancake is excellent as written, you can make a few adjustments based on what you have at home. Try to replace only one ingredient at a time so the pancake keeps its intended texture and flavor.
- Butter: use coconut oil to grease the skillet for an equally effective result.
- Honey: replace it with your preferred sweetener or serve the pancake without a topping.
- Cinnamon: leave it out if you prefer, or use cocoa powder for a different but equally delicious flavor.
Variations
This banana oatmeal pancake is very versatile, but some changes can affect the batter's texture. Make only one substitution at a time to keep the ingredients balanced and the pancake soft.
- With fruit: Serve with strawberries, blueberries, or banana slices for an even more nutritious breakfast.
- More protein: Pair it with plain yogurt or Greek yogurt for a more complete and balanced meal.
- Crunchy topping: Finish with chopped nuts, walnuts, or almonds for extra texture and flavor.
- With chocolate: Dust with cocoa powder or add a few dark chocolate chips to the pancake while it's still warm.
Equipment
The right tools help create an even batter and a pancake that cooks uniformly. A nonstick skillet also makes preparation easier and reduces the chance of sticking during cooking.
- Mixing bowl
- Fork
- Whisk or spoon
- Silicone spatula
- Nonstick skillet with lid
Storage
Once cool, place the pancake in an airtight container and refrigerate for up to 2 days. To reheat, warm it in a skillet over low heat or microwave it for a few seconds. You can also freeze it for up to 30 days. If freezing multiple pancakes, separate them with parchment paper before storing to make thawing easier.
Top tip
Keep the heat low throughout cooking so the batter cooks evenly without browning too quickly.
Frequently asked questions
Yes. They blend easily into the batter and create a firmer texture.
No. Ripe bananas usually sweeten the recipe naturally.
Yes. Use coconut oil or another suitable fat just to grease the skillet.
How it turned out
I really liked the result. The pancake was soft and moist with a distinct banana flavor, while the oats gave it a light, pleasant texture. The cinnamon added at the end brought a wonderful aroma and made it even more flavorful. It's also quick and easy to prepare, making this pancake a great choice for breakfast, an afternoon snack, or even a light meal. It's definitely one of those simple homemade recipes worth making whenever you want something delicious in just a few minutes.
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What to serve with it
This pancake pairs beautifully with plain or Greek yogurt, fresh fruit such as strawberries and blueberries, and extra banana slices. It's also delicious with honey, maple syrup, peanut butter, or almond butter, while chopped nuts, walnuts, or granola add a crunchy touch. To round out the meal, serve it with coffee, milk, cappuccino, or fresh fruit juice.
Banana Oatmeal Pancake
Equipment
- 1 Mixing bowl
- 1 fork
- 1 silicone spatula
- 1 whisk or spoon
- 1 nonstick skillet with lid
Ingredients
- 2 bananas ripe
- 2 eggs
- 5 tablespoons oats
- 1 tablespoon butter for greasing
- Honey to taste, for serving
- Cinnamon ground, to taste, for finishing
Instructions
- Mash the bananas with a fork until smooth, which makes it easier to mix in the remaining ingredients.
- Add the eggs and mix well until fully incorporated into the banana.
- Add the oats gradually and stir gently to form a slightly thick, lump-free batter.
- Heat a buttered nonstick skillet over low heat so the pancake does not brown before the center is cooked.
- Pour all the batter into the skillet, spread it gently with a spatula, and cover to retain heat while cooking.
- Cook for a few minutes, until the surface loses its shine and the bottom is lightly golden.
- Carefully remove the pancake, transfer it to a plate, and serve with honey and cinnamon, if desired.
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