Peanut Butter Oatmeal Pancakes
on May 08, 2023, Updated Sep 29, 2026
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These peanut butter oatmeal pancakes are soft, fluffy pancakes made with banana, oats, and peanut butter, and you can add raspberries for a fun PB&J-inspired breakfast! They’re naturally sweetened with fruit and made with just a few simple ingredients for an easy breakfast or snack.
Peanut butter and raspberries are one of my favorite combinations, and these pancakes bring those classic PB&J flavors into breakfast. A ripe banana adds natural sweetness to the batter while the raspberries add little bursts of fruity flavor in every bite.
Everything comes together right in the blender, making these pancakes quick and easy to prep. Serve them on their own or pair them with yogurt, fresh fruit, or an extra drizzle of peanut butter for an easy breakfast the whole family can enjoy.
Looking for more easy pancake recipes? You’ll love these oatmeal banana pancakes, pear pancakes, and spinach banana pancakes for more simple breakfast ideas.
Table of Contents
What You’ll Need
Here is what you’ll need to make these peanut butter oatmeal pancakes:
- Banana: Use a very ripe banana for the best natural sweetness and to help keep the pancakes soft and moist.
- Rolled Oats: Give the pancakes structure while keeping them soft and tender. I like using old-fashioned rolled oats.
- Egg: Helps bind the ingredients together and gives the pancakes structure.
- Peanut Butter: Adds creamy peanut butter flavor and pairs perfectly with the raspberries. I like using natural creamy peanut butter.
- Baking Powder: Helps the pancakes rise and become fluffy as they cook.
- Cinnamon: Adds a hint of warm flavor to the pancake batter.
- Vanilla Extract: Optional, but adds a little extra flavor.
- Raspberries: Add little bursts of tart, fruity flavor for that classic PB&J combination.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- 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.
- Peanut Butter: You can replace the peanut butter with an equal amount of almond butter, cashew butter, or a nut-free seed butter such as sunflower seed butter. Keep in mind that the flavor will vary depending on the type you use.
- Egg: For an egg-free option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5–10 minutes to thicken before adding it to the batter. I would test this with the reformulated recipe before keeping this substitution in the final post.
- Raspberries: Fresh or frozen raspberries may be used. If using frozen raspberries, you can add them directly from frozen, but you may need to slightly increase the cooking time.
Step-by-Step Instructions
STEP 1: Add the banana, rolled oats, egg, peanut butter, baking powder, cinnamon, and vanilla extract to a high-powered blender.
STEP 2: Blend until the mixture is completely smooth, scraping down the sides of the blender as needed.
STEP 3: Finely chop or lightly mash the raspberries and gently fold them into the pancake batter. Be careful not to overmix so that you still have little pieces of raspberry throughout the batter.
STEP 4: Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
STEP 5: Scoop tablespoon-sized portions of batter onto the heated pan to form pancakes. I like keeping these pancakes on the smaller side so that they’re easier to flip.
STEP 6: Cook for about 2 to 3 minutes, or until the edges look set and you can easily slide a spatula underneath the pancakes.
STEP 7: 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.
Storage Instructions
Let the peanut butter oatmeal pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place a small piece of parchment paper between the pancakes to prevent them from sticking together or flash-freeze them on a baking sheet before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, or skillet until warmed through.
Tips For Success
- Use a very ripe banana. Since there isn’t any added sweetener in these pancakes, a ripe banana with plenty of brown spots will give you the best natural sweetness. Measure the banana for the most consistent results.
- Fold in the raspberries after blending. Blending the raspberries with the other ingredients would turn the entire batter pink and break them down completely. Folding them in gives you little bursts of raspberry in each bite.
- Keep the pancakes small. These pancakes are naturally softer than traditional flour-based pancakes, so making them smaller makes them much easier to flip.
- Cook over medium-low heat. Peanut butter and banana can cause the pancakes to brown fairly quickly. Lower heat gives the centers enough time to cook through before the outsides get too dark. You should be able to easily slide a spatula underneath before turning them over.
Recipe FAQs
Yes! A very ripe banana provides natural sweetness, and the raspberries add fruity flavor, so you don’t need to add maple syrup to the batter. You can always serve them with maple syrup or an extra drizzle of peanut butter if you’d like.
Yes! Finely chopped strawberries would be a great alternative. You could also try blueberries, although they won’t give you quite the same PB&J flavor as raspberries or strawberries.
More Banana Recipes You’ll Love
Spinach Banana Waffles
Banana Pancake Bites
Banana Carrot Muffins
If you tried these Peanut Butter Oatmeal Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Peanut Butter Oatmeal Pancakes
Ingredients
- 1 medium overripe banana, about ½ cup mashed
- ½ cup rolled oats
- 1 egg
- 2 tbsp natural peanut butter
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ⅓ cup rapsberries, finely chopped or lightly mashed
Instructions
- Add the banana, rolled oats, egg, peanut butter, baking powder, cinnamon, and vanilla extract to a high-powered blender.
- Blend until the mixture is completely smooth, scraping down the sides of the blender as needed.
- Finely chop or lightly mash the raspberries and gently fold them into the pancake batter. Be careful not to overmix so that you still have little pieces of raspberry throughout the batter.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop tablespoon-sized portions of batter onto the heated pan to form pancakes. I like keeping these pancakes on the smaller side so that they're easier to flip.
- Cook for about 2 to 3 minutes, or until the edges look set and you can easily slide a spatula underneath the pancakes.
- lip 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, a ripe banana with plenty of brown spots will give you the best natural sweetness. Measure the banana for the most consistent results.
- Fold in the raspberries after blending. Blending the raspberries with the other ingredients would turn the entire batter pink and break them down completely. Folding them in gives you little bursts of raspberry in each bite.
- Keep the pancakes small. These pancakes are naturally softer than traditional flour-based pancakes, so making them smaller makes them much easier to flip.
- Cook over medium-low heat. Peanut butter and banana can cause the pancakes to brown fairly quickly. Lower heat gives the centers enough time to cook through before the outsides get too dark. You should be able to easily slide a spatula underneath before turning them over.
Hi can we make these without the peanut butter? Will the quantity of ingredient’s stay same?
Hi! Yes, you can omit the peanut butter and keep the other ingredient amounts the same, the peanut butter mainly just adds flavor😊
My 10 month old loveeees these. Thanks for the recipes! We’re big fans of you!
I’m so glad to hear that your little one enjoys them!😊
Have you tried storing the batter in the fridge? My little only eats about half of these at a time, so wondering if I can store the other half of the batter for the next morning or if it gets weird.
Hi Alexis! I usually don’t recommend storing the batter in the fridge because the banana tends to brown and the taste of the batter becomes a little off, but you can definitely make them all in advance and store the leftover mini pancakes in the fridge to reheat in the morning😊
What range level do you set the stove on to cook for “low cooking” Like a 3/4?
Hi Kassidy! It would be around a level 3😊
Can I use old fashioned rolled oats?
Hi Kassidy! Yes, I use old fashioned rolled oats in this recipe as well😊
My 11 month old is obsessed with these! He’d stuff the whole thing in his mouth if I let him.
I’m so glad to hear that your little one enjoyed these pancakes!😊
just made these with the flax egg, SO good! the peanut butter makes the texture a lot creamier than your typical oat pancake, I couldn’t stop eating them. 11 month old enjoyed them also! thanks for a great recipe!
I’m so glad to hear that you both enjoyed them! Thank you for sharing your feedback, Corinne!😊
These are awesome! They cooked perfectly and tasted great. Thanks!
I’m so happy to hear that you liked these pancakes!😊