12 Delicious Oatmeal Banana Pancakes Recipes

Good morning, pancake lovers! If you’re craving a breakfast that’s both nutritious and irresistibly tasty, you’re in for a treat. Our roundup of 12 Delicious Oatmeal Banana Pancakes Recipes is packed with fluffy, wholesome goodness that’ll make your mornings brighter. Whether you’re after a quick fix or a leisurely weekend brunch, these recipes are sure to delight. Let’s flip into the delicious details!

Classic Oatmeal Banana Pancakes

Craving a breakfast that’s both comforting and a tad fancy? These Classic Oatmeal Banana Pancakes are your golden ticket to morning bliss, blending the heartiness of oats with the sweet, mushy charm of overripe bananas. Perfect for those days when you want to feel like a gourmet chef in your pajamas.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp clarified butter, plus extra for cooking
• 1 tbsp pure maple syrup
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the finely ground rolled oats, mashed banana, lightly beaten pasture-raised eggs, whole milk, clarified butter, pure maple syrup, baking powder, and sea salt. Whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium heat (350°F) and brush lightly with clarified butter.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
5. Transfer the pancakes to a warm plate. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

These pancakes boast a delightful texture—crispy edges with a soft, fluffy center, all wrapped up in the sweet, natural flavor of bananas. Try stacking them high with a drizzle of maple syrup and a sprinkle of toasted walnuts for an extra crunch.

Vegan Oatmeal Banana Pancakes

Hold onto your spatulas, folks, because we’re about to flip the script on breakfast with these Vegan Oatmeal Banana Pancakes that are so good, they’ll make your morning routine jealous.

Ingredients

• 1 cup rolled oats, finely ground into flour
• 1 ripe banana, mashed to a smooth consistency
• 1 tbsp pure maple syrup
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 3/4 cup unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the ground oat flour, mashed banana, maple syrup, baking powder, cinnamon, and sea salt. Stir until the mixture is uniformly mixed.
2. Gradually add the almond milk, stirring continuously to avoid lumps. The batter should be thick but pourable. Tip: If the batter is too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
3. Heat a non-stick skillet over medium heat (350°F) and lightly brush with melted coconut oil. Tip: To test if the skillet is ready, drop a small amount of batter onto it; if it sizzles lightly, it’s perfect.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for another 2 minutes, or until golden brown and cooked through. Tip: Keep the pancakes warm in a low oven (200°F) while you finish the batch.

Zesty and satisfying, these pancakes boast a fluffy texture with a hint of banana sweetness and cinnamon warmth. Serve them stacked high with a drizzle of maple syrup and a sprinkle of fresh berries for a breakfast that’s anything but ordinary.

Gluten-Free Oatmeal Banana Pancakes

Zesty mornings call for something special, and these Gluten-Free Oatmeal Banana Pancakes are here to answer the breakfast bell with a fluffy, flavorful punch. Perfect for those who like their mornings gluten-free but full of fun, these pancakes are a game-changer.

Ingredients

• 1 cup gluten-free rolled oats, finely ground into flour
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk, unsweetened
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the ground oat flour, mashed banana, lightly beaten eggs, almond milk, maple syrup, vanilla extract, baking powder, and sea salt. Whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding the remaining clarified butter as needed to prevent sticking.

Mouthwatering and moist, these pancakes boast a delightful texture that’s both tender and satisfying. Serve them stacked high with a drizzle of maple syrup and a sprinkle of cinnamon for a breakfast that’s anything but ordinary.

Protein-Packed Oatmeal Banana Pancakes

Rise and shine, pancake lovers! If you’re tired of the same old breakfast routine, these Protein-Packed Oatmeal Banana Pancakes are here to flip your morning on its head. Packed with wholesome goodness and a dash of fun, they’re the perfect way to start your day with a smile.

Ingredients

• 1 cup rolled oats, finely ground
• 2 ripe bananas, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk, unsweetened
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the ground oats, mashed bananas, beaten eggs, almond milk, chia seeds, vanilla extract, baking powder, and sea salt. Whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
3. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding the remaining clarified butter as needed to prevent sticking.
6. Serve the pancakes warm, stacked high with your favorite toppings like fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt for an extra protein kick.

Velvety soft with a hint of banana sweetness and a satisfying chew from the oats, these pancakes are a breakfast game-changer. Try them with a sprinkle of cinnamon or a handful of toasted nuts for a crunch that’ll make your taste buds dance.

Chocolate Chip Oatmeal Banana Pancakes

Yummy doesn’t even begin to cover it—these Chocolate Chip Oatmeal Banana Pancakes are the weekend morning heroes you didn’t know you needed. Fluffy, hearty, and just sweet enough to feel like a treat without the guilt, they’re the perfect excuse to hit the snooze button one more time.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 large ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp clarified butter, melted
• 1/2 cup dark chocolate chips
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together the ground oats, all-purpose flour, baking powder, and sea salt until well combined.
2. In a separate bowl, mix the mashed banana, lightly beaten eggs, whole milk, melted clarified butter, maple syrup, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Tip: A few lumps are okay—they’ll ensure your pancakes stay fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter. Tip: To test the skillet’s readiness, sprinkle a few drops of water; if they dance, it’s ready.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few dark chocolate chips on top of each pancake immediately after pouring.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Tip: Resist the urge to press down on the pancakes—this squeezes out the air and makes them dense.
7. Serve warm with a drizzle of maple syrup and a sprinkle of extra chocolate chips if desired.

Outrageously fluffy with a delightful crunch from the chocolate chips, these pancakes are a textural dream. For an extra indulgent twist, sandwich them with a layer of peanut butter or serve with a side of crispy bacon for the ultimate sweet-salty combo.

Blueberry Oatmeal Banana Pancakes

Alright, let’s dive into a breakfast that’s as fun to make as it is to devour—Blueberry Oatmeal Banana Pancakes. Imagine fluffy stacks of joy, bursting with juicy blueberries and the sweet, comforting embrace of banana, all held together with the wholesome goodness of oatmeal. It’s like a hug for your taste buds on a lazy Sunday morning.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup fresh blueberries
• 1 tbsp unsalted butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the ground oats, flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten egg, melted clarified butter, and mashed banana until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay for fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and melt a small amount of unsalted butter to coat the surface.
5. Pour 1/4 cup of batter onto the skillet for each pancake, then sprinkle a few blueberries onto the wet batter.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully.
7. Cook for another 1-2 minutes until golden brown and cooked through. Tip: Adjust heat as needed to prevent burning.
8. Repeat with remaining batter, adding more butter to the skillet as necessary.
9. Serve warm with a drizzle of maple syrup and extra blueberries on top. Tip: For an extra touch, add a dollop of Greek yogurt.

Every bite of these pancakes is a delightful mix of textures—crispy edges giving way to a soft, fluffy interior, with bursts of blueberry sweetness and the subtle earthiness of oats. Elevate your brunch game by stacking them high and topping with a banana slice crown for that Instagram-worthy finish.

Peanut Butter Oatmeal Banana Pancakes

Delightfully decadent yet deceptively wholesome, these pancakes are the breakfast equivalent of a bear hug—warm, comforting, and slightly nutty. Perfect for those mornings when you’re torn between health and hedonism, they’re a triple threat of flavor, texture, and Instagram-worthy appeal.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 2 tbsp creamy peanut butter
• 1 pasture-raised egg, lightly beaten
• 1/2 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the ground oats, mashed banana, peanut butter, beaten egg, almond milk, maple syrup, baking powder, and sea salt. Whisk until the batter is smooth and homogenous.
2. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
3. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding the remaining clarified butter as needed to prevent sticking.
6. Serve the pancakes warm, stacked high and drizzled with extra maple syrup and a dollop of peanut butter for good measure.

Fluffy yet hearty, these pancakes boast a satisfying chew from the oats, a subtle sweetness from the banana, and a rich depth from the peanut butter. For a playful twist, sandwich them with slices of fresh banana and a sprinkle of cinnamon for a pancake ‘sandwich’ that’s as fun to eat as it is delicious.

Cinnamon Roll Oatmeal Banana Pancakes

Kickstart your morning with a twist on the classic pancake that’ll have your taste buds dancing faster than a banana in a blender! These Cinnamon Roll Oatmeal Banana Pancakes are the love child of your favorite breakfast treats, promising a fluffy, flavorful start to any day.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp clarified butter, plus extra for cooking
• 1 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the finely ground rolled oats, mashed banana, lightly beaten pasture-raised eggs, whole milk, clarified butter, pure maple syrup, ground cinnamon, baking powder, and sea salt. Whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium heat (350°F) and lightly coat with clarified butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
3. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Resist the urge to press down on the pancakes; this squeezes out the air and makes them less fluffy.
4. Repeat with the remaining batter, adding more clarified butter to the skillet as needed. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
5. Serve the pancakes stacked high, drizzled with extra pure maple syrup and a sprinkle of ground cinnamon. Tip: For an extra indulgent twist, add a dollop of whipped cream or a handful of toasted walnuts on top.

Yummy doesn’t even begin to cover it—these pancakes are a symphony of textures, from the creamy banana to the hearty oats, all wrapped up in a cinnamon-spiced embrace. Perfect for those mornings when you want breakfast to feel like a hug from the inside out.

Apple Cinnamon Oatmeal Banana Pancakes

Hungry for a breakfast that’s as fun to make as it is to eat? These Apple Cinnamon Oatmeal Banana Pancakes are your ticket to a morning filled with giggles and deliciousness, blending the cozy flavors of apple pie with the heartiness of oatmeal and the sweetness of ripe bananas. Perfect for those days when you want to treat yourself without spending hours in the kitchen.

Ingredients

• 1 cup rolled oats, finely ground into flour
• 1 medium ripe banana, mashed (about 1/2 cup)
• 1/2 cup unsweetened applesauce
• 1 pasture-raised egg, lightly beaten
• 1 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the ground oat flour, mashed banana, applesauce, beaten egg, maple syrup, cinnamon, baking powder, and sea salt. Stir until the batter is smooth and all ingredients are fully incorporated.
2. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
3. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding the remaining clarified butter as needed to prevent sticking.
6. Serve warm with a drizzle of maple syrup and a sprinkle of cinnamon for extra flavor.

Outrageously fluffy with a hint of crunch from the oats, these pancakes are a delightful twist on the classic. The apple and cinnamon duo brings a warm, spiced sweetness that pairs perfectly with the creamy banana, making every bite a little celebration. Try stacking them high with fresh apple slices and a dollop of Greek yogurt for an Instagram-worthy breakfast that’s as nutritious as it is photogenic.

Pumpkin Spice Oatmeal Banana Pancakes

Zesty mornings call for something extraordinary, and these Pumpkin Spice Oatmeal Banana Pancakes are here to answer that call with a flourish. Imagine the coziest breakfast hug, but in pancake form—spiced, sweet, and utterly irresistible.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 1/2 cup pumpkin puree
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp pumpkin spice blend
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the finely ground rolled oats, mashed banana, pumpkin puree, lightly beaten eggs, maple syrup, and vanilla extract. Stir until the mixture is homogenous.
2. Gently fold in the baking soda, pumpkin spice blend, and sea salt, ensuring the dry ingredients are evenly distributed without overmixing.
3. Heat a non-stick skillet over medium heat (350°F) and add a teaspoon of clarified butter, swirling to coat the surface.
4. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Fluffy, fragrant, and packed with autumnal vibes, these pancakes are a textural dream with a crispy edge and a tender middle. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for a breakfast that’s anything but basic.

Almond Joy Oatmeal Banana Pancakes

Just when you thought your breakfast game couldn’t get any better, along comes a stack of pancakes that’s basically a tropical vacation in every bite. These Almond Joy Oatmeal Banana Pancakes are here to turn your morning routine into a celebration, with a playful twist on the classic flavors you adore.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup dark chocolate chips
• 1/4 cup sliced almonds
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the finely ground rolled oats, mashed banana, lightly beaten pasture-raised eggs, unsweetened almond milk, pure maple syrup, and pure vanilla extract. Whisk until the batter is smooth and free of lumps.
2. Gently fold in the unsweetened shredded coconut, dark chocolate chips, and sliced almonds into the batter, ensuring an even distribution.
3. Heat a non-stick skillet over medium heat (350°F) and add 1 tsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.

Perfectly fluffy with a delightful crunch from the almonds and a sweet, chocolaty surprise in every bite, these pancakes are a morning game-changer. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra coconut and almonds for that Instagram-worthy breakfast moment.

Strawberry Shortcake Oatmeal Banana Pancakes

Craving something sweet yet wholesome to kickstart your morning? These Strawberry Shortcake Oatmeal Banana Pancakes are here to blur the lines between dessert and breakfast, proving you can indeed have your cake and eat it too—especially when it’s stacked high on your plate at sunrise.

Ingredients

• 1 cup rolled oats, finely ground into flour
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp clarified butter, plus extra for greasing
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup fresh strawberries, hulled and sliced
• 1/4 cup heavy cream, whipped to soft peaks

Instructions

1. In a large mixing bowl, combine the ground oat flour, mashed banana, beaten eggs, whole milk, clarified butter, maple syrup, vanilla extract, and sea salt. Whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium-low heat (300°F) and lightly grease with clarified butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
3. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Resist the urge to press down on the pancakes; this squeezes out the air and makes them dense.
4. Layer the pancakes with sliced strawberries and a dollop of whipped cream between each stack. Tip: For an extra touch of elegance, drizzle with a bit more maple syrup and garnish with a whole strawberry on top.
5. Serve immediately while warm. Tip: These pancakes are best enjoyed fresh, but if you must store them, place a sheet of parchment paper between each to prevent sticking.

Outrageously fluffy with a hint of banana sweetness, these pancakes are a textural dream—crispy edges giving way to a tender, oat-filled center. Serve them with a side of sass and a generous helping of morning joy for a breakfast that’s anything but ordinary.

Conclusion

Kickstart your morning with these 12 Delicious Oatmeal Banana Pancakes Recipes, each offering a unique twist on a classic favorite. Perfect for home cooks looking for nutritious, easy-to-make breakfast options. We’d love to hear which recipe becomes your go-to! Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy cooking!