Banana Oat Pancakes

Banana Oat Pancakes
From, by Heather Tullos

Banana Oat Pancakes Photo

It’s no secret that pancakes are at the top of my favorite breakfast food list. It hasn’t been that long since we reviewed a book FULL of pancake recipes and I shared these cinnamon raisin bread pancakes -- remember those? And then there was the time I made cherry pie pancakes with just a tiny hint of almond, plus all the whipped cream I could pile on top without having an avalanche. Yesssss.

Banana Oat Pancakes Picture

Banana Pancakes, though? For me they are the ultimate in comfy delicious breakfast pancakes. And you don’t even have to feel bad about eating them. Banana bonus points.

Awhile back I shared a recipe for peanut butter banana pancakes that sort of reminded me of Elvis, but also my kids still ask for them on the regular. I wanted to make something similar, but maybe a little easier on my hips.

Banana Oat Pancakes Image

For this recipe I added oats in place of about half of the flour. I let the oats soak with the milk and mashed bananas before adding them to the batter. I love the way the oatmeal cooks into the batter this way.

These are not big fluffy pancakes like some of my recipes. Banana oat pancakes are a little more dense and filling. More substance, less bread. I added just 1/4 cup of all purpose flour to the oats and whole wheat to give some lift; sometimes whole wheat flour all by itself can weigh things down just a little too much.

Banana Oat Pancakes Pic

And! For a little extra excitement I toasted the chopped pecan garnish for just a couple of minutes before sprinkling them on top and then dousing everything with syrup. It was a good decision. If you’ve never toasted nuts, all you need is a dry skillet, a little heat, and a few minutes. It’s so easy!

Just like this pancake recipe. 




  • 3/4 cup old fashioned oats
  • 2 medium bananas, mashed
  • 1 1/2 cups milk
  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1/4 cup chopped pecans, plus 2 tablespoons to garnish
  • butter, for the griddle or skillet
  • syrup, for serving


  1. In a medium bowl, mix together the oats, bananas, and milk. Set them aside to let the oats soak and soften.
  2. Preheat a pancake griddle or skillet over medium high heat.
  3. In a large bowl, whisk together the flours, brown sugar, baking powder, kosher salt, and baking soda.
  4. Beat the egg and oil into the wet oatmeal mixture, and then pour the wet mixture into the dry. Stir until just combined.
  5. Butter the preheated surface and then pour the batter out about 1/4 cup at a time.
  6. These pancakes will need to cook a little longer on the first side than most, so wait until the entire exposed surface is bubbly and the edges start to look as though they are cooking through.
  7. Flip to cook the second side and then remove the pancakes to a plate.
  8. Garnish the pancakes with more chopped pecans (and sliced bananas if you’d like!) and serve with syrup. 


  • TIP: You can place the additional 2 tablespoons of pecans (for your garnish) in a DRY skillet over medium high heat for 1-2 minutes, tossing them periodically. Toasting the pecans adds extra crunch and flavor.


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