Baby Led Weaning Pancakes (Oatmeal Banana Pancakes)

Name: Oatmeal Banana Pancakes
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 1 medium ripe banana (about ½ cup mashed); ½ cup old fashioned rolled oats; 1 egg; 1 tsp baking powder; ¼ tsp ground cinnamon; ⅛ tsp salt; butter or oil (for greasing the pan, as needed)

By Lily Payen

on Sep 26, 2021, Updated Sep 29, 2026

40 Comments

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These oatmeal banana pancakes are soft, fluffy, and naturally sweetened with ripe banana. They’re made with rolled oats and a few simple ingredients that blend together in minutes for an easy breakfast or snack!

Oatmeal banana pancakes served with berries.

A ripe banana adds natural sweetness and helps keep the pancakes soft and tender, while oats give them structure and make up the base of the batter. A little cinnamon and vanilla add flavor without overpowering the banana. Everything comes together right in the blender, so there’s no need for multiple bowls or extra prep. Serve these pancakes on their own or pair them with fresh fruit, yogurt, nut butter, or your favorite pancake toppings for an easy breakfast the whole family can enjoy.

Looking for more easy pancake recipes? You’ll love these pear pancakes, peanut butter oatmeal pancakes, and cinnamon apple pancakes for more simple breakfast ideas.

What You’ll Need
Ingredient Substitutions & Additions
Step-by-Step Instructions
Storage Instructions
Tips For Success
Recipe FAQs
More Pancake Recipes You’ll Love
Oatmeal Banana Pancakes Recipe

What You’ll Need

Here is what you’ll need to make these oatmeal banana pancakes:

Ingredients to make oatmeal banana pancakes. Specifics provided in recipe card.

Banana: Use a very ripe banana for the best natural sweetness and banana flavor. The banana also adds moisture and helps keep the pancakes soft and tender.
Rolled Oats: Make up the base of the pancake batter and give the pancakes structure. I like using old-fashioned rolled oats.
Egg: Helps bind the ingredients together and gives the pancakes structure.
Baking Powder: Helps the pancakes rise and become light and fluffy.
Cinnamon: Adds a subtle warm flavor that pairs well with the banana.
Vanilla Extract: Adds extra flavor and complements the banana and cinnamon.
Salt: Balances the sweetness and enhances the other flavors.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

Banana: I recommend using an overripe banana with plenty of brown spots for the best natural sweetness. Since bananas can vary in size, aim for about ½ cup (115–120 grams) of mashed banana for the most consistent results.
Rolled Oats: Quick oats may also work, but I prefer old-fashioned rolled oats. If you need these pancakes to be gluten-free, make sure to use certified gluten-free oats.
Egg: For an egg-free option, a flax egg would be the first substitute I’d test (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5–10 minutes to thicken before adding it to the blender. I would test this with the reformulated recipe before adding it to the live post.
Cinnamon: You can leave the cinnamon out if you prefer or replace it with a small pinch of another warm spice such as nutmeg.
Vanilla: This can be omitted if you don’t have any on hand.

Step-by-Step Instructions

Steps to make oatmeal banana pancakes. See recipe card for detailed step by step process instructions.

STEP 1: Add all of the ingredients to a high-powered blender (placing wet ingredients like the banana and egg closest to the blade) and blend until the mixture is completely smooth, stopping to scrape down the sides of the blender as needed.

STEP 2: Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.

STEP 3: Scoop small amounts of batter onto the heated skillet to form pancakes. Keep the pancakes fairly small so that they cook evenly and are easy to flip.

STEP 4: Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.

STEP 5: Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.

Oatmeal banana pancakes cut into star shapes

Storage Instructions

Let the oatmeal banana pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the pancakes to prevent them from sticking together or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, air fryer, or skillet until warmed through.

Tips For Success

Use a very ripe banana. Since there isn’t any added sweetener in these pancakes, an overripe banana with plenty of brown spots gives you the best natural sweetness and banana flavor.
Placing the wet ingredients closest to the blades helps the oats blend more easily and creates a smoother batter. Blend until completely smooth. Give the oats enough time to fully break down so that the pancakes have a smooth, tender texture rather than noticeable pieces of oats.
Don’t add extra liquid right away. The banana and egg should provide enough moisture to blend the batter. If your blender is struggling even after stopping and scraping down the sides, add 1 tablespoon of milk/dairy-free milk and blend again.
Cook over medium-low heat. Banana can cause the pancakes to brown quickly. Lower heat gives the centers enough time to cook through without the outsides getting too dark.
Oats absorb moisture as they sit, so the batter may become thicker while you’re cooking. If needed, stir in a small splash of milk/water.

Oatmeal banana pancakes served with a side of raspberries

Recipe FAQs

WHat type of banana is best for these oatmeal banana pancakes?

Use a very ripe or overripe banana with plenty of brown spots. The riper the banana, the sweeter and more flavorful your pancakes will be.

Can I use quick oats or steel-cut?

I recommend using old-fashioned rolled oats for this recipe. Quick oats are more processed and absorb moisture differently, which can change the consistency of the batter and the final texture of the pancakes. Steel-cut oats are much thicker and harder than rolled oats and won’t blend as smoothly, so the pancakes may have a coarse or gritty texture. For the best and most consistent results, stick with old-fashioned rolled oats.

Why is my batter so thick?

This batter is naturally thicker than traditional pancake batter because it’s made with oats and doesn’t contain milk. It should still be scoopable. If your banana was smaller or the batter becomes especially thick as it sits, stir in a small amount of water until it reaches a thick but scoopable consistency.

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If you tried these Oatmeal Banana Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

4.95 from 18 votes

Oatmeal Banana Pancakes

By: Lily Payen

These oatmeal banana pancakes are soft, fluffy, and naturally sweetened with ripe banana. They're made with rolled oats and a few simple ingredients that blend together in minutes for an easy breakfast or snack!

Prep: 3

Cook: 5

Total: 8

Servings: mini pancakes

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Ingredients

US Customary – Metric

Instructions

Add all of the ingredients to a high-powered blender (placing wet ingredients like the banana and egg closest to the blade) and blend until the mixture is completely smooth, stopping to scrape down the sides of the blender as needed.
Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
Scoop small amounts of batter onto the heated skillet to form pancakes. Keep the pancakes fairly small so that they cook evenly and are easy to flip.
Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.

Notes

Use a very ripe banana. Since there isn’t any added sweetener in these pancakes, an overripe banana with plenty of brown spots gives you the best natural sweetness and banana flavor.
Placing the wet ingredients closest to the blades helps the oats blend more easily and creates a smoother batter. Blend until completely smooth. Give the oats enough time to fully break down so that the pancakes have a smooth, tender texture rather than noticeable pieces of oats.
Don’t add extra liquid right away. The banana and egg should provide enough moisture to blend the batter. If your blender is struggling even after stopping and scraping down the sides, add 1 tablespoon of milk/dairy-free milk and blend again.
Cook over medium-low heat. Banana can cause the pancakes to brown quickly. Lower heat gives the centers enough time to cook through without the outsides getting too dark.
Oats absorb moisture as they sit, so the batter may become thicker while you’re cooking. If needed, stir in a small splash of milk/water.

Nutrition

Calories: 27kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 65mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 26IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 0.3mg

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