Banana Oatmeal Pancakes

45 reviews, 4.3 star(s). 93% would make again

Ready in 20 minutes

This is a hearty and very enjoyable different approach to pancakes that is well worth the effort! Preparation time is minimal for such a great way to start the day.


1 1/2 cups milk
1/3 cup Butter or margarine
1 1/2 cups Quick-cooking oats; uncooked
1/3 cup Flour; Unsifted
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Sugar or Splenda
1/4 teaspoon Cinnamon
2 Eggs; separated
2 Banana; Ripe, peeled and diced

Original recipe makes 4 Servings



In a 1-quart saucepan, heat the milk and butter until the butter melts and small bubbles appear around the edge. Remove from heat and stir in the oatmeal; let stand until cool.

In a bowl, thoroughly stir together the flour, baking powder, salt, sugar and cinnamon.

Whisk the egg yolks into the oatmeal mixture; add the flour mixture and stir until just blended.

Beat the egg whites until stiff; fold along with bananas, into the oatmeal mixture.

On a lightly greased hot griddle, using moderate heat, drop batter by 1/4 cupfuls several inches apart; with a small spatula, spread each pancake until 3 to 4 inches in diameter. Cook until bubbles appear and top is slightly dry, about 3 minutes, turn and brown other side.

Serve with soft butter or margarine and maple syrup or honey.

Makes about 16 pancakes or 4 servings.


I have used this recipe for the last 30 plus years as a special occasion breakfast. I do not recall where the recipe came from, but this is one of my favorite breakfast creations.

Verified by stevemur
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Calories Per Serving: 556 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made a half batch since I wasn't sure how they'd turn out cuz I didn't have quick-cooking oats and my bananas weren't super ripe. So I had to modify a few things: Since my oats (3/4cup)were the heartier variety, I decided to really cook them w/1cup water & 1/2 cup milk (I omitted the butter) for about 15 min. I let them cool and they had absorbed most all the liquid. I did not separate the egg (since one reviewer mentioned it was a waste of time). I mashed the banana (I didn't want chunks) and mixed in the egg, added 1/2 cup kefir (to add back some liquid) & 1/2tsp vanilla then mixed in the oats. I mixed the dry ingredients (but used a gluten-free flour mixture) separately and then added to the wet ingredients. I added about 1/4 cup water to make the batter even looser and didn't have any trouble with it. Was not too thick at all. I used a ladle and a butter spray on my grill pan. They took longer to cook but they were very good, my husband ate them all. Would be even better w/a riper banana.
Fergcx1 4m ago

This recipe is very good
Tati211 12m ago

This has become a go to Saturday morning breakfast for us. Thank you for sharing the recipe!
mayamurphy 1y ago

Modified it as well with almond milk/l and adding vanilla extract. But next time definitely letting the oatmeal cook a bit before removing from the stove and smashing the bananas.
rodas_sophia 2y ago

Amazing! My family raved about how good they were and asked me to make them again soon!
doniellerodwell 2y ago

I traded out the sugar for Truvia and a little Agave, the butter for Canola oil, the flour for whole wheat, and liquified the oats with almond milk. I also added some nuts and used real maple syrup. Pretty darn good.
Awmarsh 2y ago

I made these this morning and they were a big hit - nice change from regular pancakes. The changes I made to the recipe were adding a teaspoon of vanilla extract to the mashed bananas.
jswall1511 2y ago

IceDBear 3y ago

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