Fluffy Banana Oat Pancakes

These banana oat pancakes are made in the blender with oats, one ripe banana, an egg and a splash of milk. There’s no flour and no added sugar, and they still come out tender and lightly sweet.

They’re a good home for the spotty banana nobody wants to eat. Oats and bananas are two of the cheapest things in the store, which makes this one of the least expensive hot breakfasts you can put on the table.

The recipe makes about six small pancakes, enough for two. It doubles easily, and extras freeze well.

Ingredients and Swaps

• Banana: The riper the better. A banana with plenty of brown spots is sweeter and blends more smoothly.
• Oats: Old-fashioned rolled oats or quick oats. Steel-cut oats won’t blend smooth.
• Milk: Any kind, dairy or not.
• Baking powder: This is what makes them fluffy, so don’t skip it. Check that yours hasn’t expired.

Tips for Fluffy Blender Pancakes

• Blend until smooth. About 30–45 seconds, until you can’t see pieces of oat.
• Let the batter rest. Five minutes thickens it as the oats absorb the liquid, and thicker batter means taller pancakes.
• Make them small. About 3 inches across. With no flour, larger pancakes are harder to flip.
• Cook over medium-low heat. The banana makes them brown fast. Lower heat gives the centers time to set.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $0.70 from Walmart, $0.70 from ALDI · Per Serving – $0.35

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Fluffy Banana Oat Pancakes

Blender pancakes made with oats, a ripe banana, an egg and milk. Naturally sweet, flourless and ready in 15 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 ripe banana
• 1 cup rolled oats
• 1 large egg
• ½ cup milk
• 1 teaspoon baking powder
• pinch salt
• Butter or oil for the pan

Method

 

1. Add the banana, oats, egg, milk, baking powder and salt to a blender. Blend for 30–45 seconds, until smooth.
2. Let the batter rest for 5 minutes to thicken.
3. Heat a non-stick skillet over medium-low heat and grease it lightly.
4. Pour the batter into small pancakes, about 3 inches across.
5. Cook for 2–3 minutes, until the edges look set and the bottoms are golden. Flip and cook for 1–2 minutes more.
6. Serve warm.

Notes

• Makes about 6 small pancakes. Double the recipe for four people.
• Add ½ teaspoon of cinnamon or vanilla to the blender.
• Drop a few blueberries or chocolate chips onto each pancake before flipping.

Topping Ideas

Sliced banana, berries, a spoonful of peanut butter, plain yogurt or maple syrup. For a classic oat pancake without banana, try our Simple Oat Pancakes.

Storage and Freezing

• Refrigerate cooked pancakes for up to 3 days.
• Freeze in a single layer, then move to a freezer bag for up to 2 months.
• Reheat in the toaster, toaster oven or microwave.

Banana Oat Pancake Questions

Are these gluten-free?

They can be. Oats are naturally gluten-free but are often processed alongside wheat, so look for oats labeled gluten-free.

Can I make them without a blender?

Yes. Mash the banana very well, use quick oats and stir everything together. Let the batter rest for 10 minutes. The texture will be heartier.

Can I make them without egg?

The egg holds them together. A flax egg (1 tablespoon ground flaxseed stirred into 3 tablespoons water) is the best substitute, though the pancakes will be more delicate.