Start your day with these Banana Bread Oatmeal Pancakes for a delicious serving of protein, nutrients, and great flavor. Made with rolled oats, maple syrup, bananas, and chocolate!

Why You'll Love This Recipe

Recipe Name: Banana Bread Oatmeal Pancakes
Ready In: 20 minutes
Serves: 14 pancakes
Main Ingredients: overly ripe bananas, rolled oats, egg, vanilla, maple syrup, baking powder, cinnamon, nutmeg
Why You'll Love It: Start your day with these Banana Bread Oatmeal Pancakes for a delicious serving of protein, nutrients, and great flavor. Made with rolled oats, maple syrup, bananas, and chocolate!

The most delicious way to make banana bread pancakes

When it comes to oatmeal pancakes, there's one ingredient that adds an intense (and delicious!) amount of flavor: bananas. They totally transform the pancakes and pack in a ridiculous amount of deliciousness! In addition to bananas, this recipe also uses maple syrup, spices, and even chocolate chips.

The best part? They're so easy to make. Between the simple ingredients, the 3-items-only kitchen tools list, and the quick cooking time, this couldn't be a better morning meal!

Ingredients in banana bread oatmeal pancakes

We will use a handful of typical baking items in this recipe like eggs, vanilla, baking powder, and milk. We'll also use a few different spices to pack in the flavor in addition to bananas and chocolate chips for the toppings!

Bananas: First up, you will need 2 medium, overly ripe bananas.
Oats: Then, follow the bananas with 2 cups of rolled oats.
Egg: 1 egg will help the dry ingredients bind together.
Vanilla: Add 1 teaspoon of vanilla for flavor.
Maple syrup: 1 tablespoon of maple syrup sweetens things up a bit.
Baking powder: 2 teaspoon of baking powder will help the pancakes reach the right texture.
Spices: Add some delicious flavors with 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of allspice, and ¼ teaspoon of salt.
Almond milk: Then, use 1 cup of almond milk to create a batter consistency.
Toppings: For toppings, slice up a banana and set aside some chocolate chips.

Kitchen tools required to make banana oat pancakes

To make these homemade pancakes, you will need 3 main kitchen items, followed by a handful of measuring cups.

High powered blender
Spatula
Griddle or pan
Measuring cups: ¼ tsp, ½ tsp, 1 tsp, 1 tbsp, 1 cup

Photo of ingredients for Banana Bread Oatmeal Pancakes with labels.

How to make banana bread oatmeal pancakes

Pancakes are a very simple morning recipe to whip together. You could practically make them with your eyes closed! Here's how it's done.

To begin, add all of the ingredients to a high powdered blender in the order as listed above.

Blend until the ingredients become smooth, and scrape down the sides of the blender as needed. Do not over blend — aim for about 20-30 seconds.

Then, let the batter rest for at least 5 minutes to thicken up. This is important, as it will be too thin for pancakes right after blending.

While you wait, heat a griddle over medium heat and grease with butter or nonstick spray.

Once the batter has thickened, add ¼ cup to the griddle. Cook for 2-3 minutes per side and flip after each interval. Repeat the process until all of the batter is used. Remember to add the chocolate chips and/or banana coins to one side if using.

Try these toppings to mix up the flavor

If you're not in the mood for chocolate chips as a topping, try using fruit instead! You can use fresh, frozen, or dried, and many different types of fruit will work. Options include strawberries, blueberries, raspberries, or even apples. If it works with banana, it works in this recipe!

Storing leftovers

Did you know pancakes make a great make-ahead meal? It's true! Most people don't realize, but pancakes can be made and then frozen for later use. This method can make breakfast before school or work a total breeze!

To freeze, simply allow the cakes to cool and then place individual servings of pancakes in plastic wrap and aluminum foil or freezer bags. Store for up to 3 months. Let the required amount of servings defrost in the refrigerator overnight, and enjoy the next morning! Simply heat on the stove, add toppings, and enjoy.

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Photos by Moriah Sawtelle and recipe by Erin Antoniak.

pouring syrup on stack of banana oatmeal pancakes

Erin Antoniak