Blender Banana Oat Pancakes — Quick 3-Ingredient Recipe

Weekend breakfasts just got so much easier with these Banana Oatmeal Pancakes. Toss all the ingredients into a blender, cook on a hot skillet until golden, and enjoy fluffy pancakes that taste like banana bread.

I love recipes that minimize dishes — and these Banana Oatmeal Pancakes fit the bill. I’m usually the cook, someone else handles the dishes, so a blender-only batter means less cleanup and more time at the table. Pour straight from the blender onto a warm pan for simple, satisfying pancakes everyone will enjoy.

These pancakes are naturally hearty, slightly sweet from ripe bananas, and adaptable: dairy-free by default, easily made vegan or made more indulgent with butter and milk if you prefer. They’re also a great option for little ones when you skip the syrup.

The BEST Oat Flour Pancakes

These Banana Oatmeal Pancakes stand out for a few reasons:

• Minimal dishes — Everything goes into the blender, then into the pan.
• Gluten-free — The base is rolled oats. Use certified gluten-free oats if needed.
• Dairy-free option — The recipe calls for almond milk and coconut oil, though you can swap in dairy if desired.
• Kid-friendly — Omit extra syrup for a baby-friendly breakfast; the banana provides natural sweetness.

Ingredients for Banana Oatmeal Pancakes

• Rolled oats — quick or regular (not steel-cut)
• Baking powder
• Cinnamon
• Ripe bananas
• Maple syrup — a touch for sweetness
• Large egg — binds the batter
• Almond milk (or any milk) — add more to thin if needed
• Vanilla extract
• Coconut oil — for cooking (or use butter)
• Optional add-ins — chocolate chips, berries, nuts

How to Make Oat Flour Pancakes

STEP 1: BLEND

Place the rolled oats, baking powder, cinnamon, bananas, maple syrup, egg, almond milk, vanilla, and a pinch of salt into a blender. Blend until smooth — the oats will grind into oat flour and create a pourable batter. If the batter is too thick after blending, thin with a tablespoon or two of milk until it reaches your desired consistency.

STEP 2: COOK

Heat a skillet or griddle over medium heat and add a little coconut oil or butter. Pour roughly 1/3 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and begin to pop across the surface, then flip and cook another minute or so until golden. Repeat with remaining batter. Serve warm.

Banana Oatmeal Pancakes FAQs

Are Banana Oatmeal Pancakes healthy?

They can be. Oat flour adds fiber and plant-based protein, and ripe bananas provide natural sweetness so you can reduce added sugars. Using almond milk and coconut oil keeps the recipe light, while toppings like nut butter or Greek yogurt add protein and richness.

Do you have to use a blender?

No — if you have pre-made oat flour you can mix ingredients in a bowl and mash the bananas by hand. The blender is simply convenient and produces a very smooth batter with minimal cleanup.

Can this batter be used for waffles?

Yes. Pour the batter into a preheated and greased waffle iron and cook according to your waffle maker’s instructions. Grease the iron well with coconut oil or non-stick spray to prevent sticking.

Topping Suggestions

• Maple syrup — classic and delicious
• Greek yogurt — adds protein and tang
• Fresh fruit or berries — blueberries, strawberries, raspberries
• Nut butter — peanut, almond, or any favorite nut/seed butter

Storage Instructions

Leftover pancakes store and freeze well.

To store: Keep in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave or in a toaster oven.

To freeze: Arrange pancakes in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe bag for up to 3 months. Reheat in the microwave or toaster oven until warmed through.

More Healthy Pancake Recipes

• Sweet Potato Pancakes
• Lemon Poppyseed Pancakes
• Whole Wheat Pancakes
• Banana Protein Pancakes
• Vegan Corn Pancakes
• Zucchini Pancakes