Banana Pancakes

If you like banana bread, you'll love these banana pancakes! They're not only delicious, but they're also healthy, made with oat and whole wheat flour.

Banana Pancakes

Pictured above is what my ideal Saturday morning looks like. Except, well, I don’t eat 7 fluffy pancakes on my individual plate, but Jack would if I put this whole plate in front of him. Portion control aside, if you have a ripe banana hanging around, give these banana pancakes a try! This is a super easy one-bowl recipe that’s sure to make it to your weekend breakfast rotation.

Banana Pancakes recipe ingredients

Why I Love These Banana Pancakes

To be honest, I’m not a huge fan of bananas on their own, but I love them baked into muffins or bread, and now in these banana pancakes!

To make these pancakes a wholesome breakfast on their own, I use a mixture of oat flour and whole wheat pastry flour, which makes them soft and delicate. I add cinnamon and nutmeg to give them a warm, spiced banana flavor. And with plenty of sweetness from ripe bananas, they require no added sweetener. (Though I don’t hesitate to serve them with a generous drizzle of maple syrup.)

Tips for Making A+ Banana Pancakes

  • Don’t overmix! If your batter is too well-combined, your pancakes will be rubbery, not light and fluffy. If there are a few lumps in your batter, that’s ok.
  • Adjust the heat as you cook. Typically, I start with my pan over medium heat, but I lower it during cooking to ensure that the pancakes cook evenly. If your heat is too high, the outsides will burn while the insides stay raw.
  • Wipe out the pan if you have excess oil on the sides – left alone, it will burn.
  • Add oil between batches. Nothing’s worse than a pancake that sticks to the pan, so brush your skillet with olive oil each time you’re ready to pour in new batter.
  • Be mindful of your timing. This batter is thick, so it doesn’t bubble up as much as traditional pancake batter might. I usually cook pancakes for 2 minutes per side, but I cook these for about 1 1/2 minutes per side.

Banana oatmeal pancakes on a plate with maple syrup

Get creative with your banana pancakes!

Fold a scoop of chocolate chips or blueberries into the batter, or change up the spices! A dash of cardamom or ginger would be a great addition. And though I’m partial to maple syrup, peanut butter, almond butter, or your favorite fresh fruit would also make delicious toppings.

Let me know how this banana pancake recipe turns out for you in the comments – I love these pancakes, and I hope you do too!

If you love these banana pancakes…

Try our healthy banana bread, banana muffins, French toast, or pumpkin pancakes next!

5.0 from 4 reviews

Banana Pancakes

Cook time
Total time
My favorite banana pancakes! These soft & fluffy pancakes are healthy, easy to make, and warmly spiced with cinnamon & nutmeg.
Recipe type: breakfast
Serves: 8 pancakes
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • ½ cup mashed banana (about 1 large)
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 teaspoon vanilla
  • ¾ cup + 2 tablespoons almond milk (more if needed)
  • 1½ cup whole wheat pastry flour*
  • ½ cup oat flour**
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • heaping ¼ teaspoon sea salt
  • Maple syrup, banana slices, pecans, for serving
  1. In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken. Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
  2. Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
  3. Serve with maple syrup, sliced bananas, and pecans, if desired.
*I like Bob’s Red Mill Whole Wheat Pastry Flour
*To make the oat flour, use a food processor or a blender to process a heaping ½ cup rolled oats into a fine flour and measure out one level ½ cup.


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Rate this recipe (after making it):  

  1. Sarah | Well and Full

    These pancakes look like the perfect Sunday morning treat! 🙂

  2. Natalie from

    These pancakes look so delicious and perfect for brunch!

  3. Amber H

    These look delicious! Would I be able to use regular flour or does it need to be pastry flour?

    • Jeanine Donofrio

      Hi Amber, I’d do 50/50 mix of all purpose and whole wheat flour. Whole wheat pastry flour is less dense than regular whole wheat flour but heartier than white flour. I hope that helps!

  4. Louise from

    Yummy! Planning on making these this pancake day!

  5. Emily from

    Hello! These look yummy! How would you recommend replacing the wheat flour? Do you know of any gluten free flours or blends that would work well for this recipe?

  6. Gaby Dalkin

    I hear these pancakes calling my name…

  7. Sabrina from

    for when I allow myself the splurge on pancakes (granted yours are optimized for vegan ingredients), I do miss these flavors, and nice tips too, especially about over mixing, thank you!

  8. Jessy from

    I’ve been meaning to make banana pancakes FOREVER! This post must be a sign right? 😉 thanks for sharing! definitely giving it a go

    • Jeanine Donofrio

      definitely a sign! I hope you enjoy them 🙂

  9. Rhonda @ Change In Seconds

    Trying the recipe on the weekend 🙂

  10. Marta

    Made them today. Came out amazing! Cooking time is much shorter then non-oat flour banana pancakes. Pancakes made using your recipe are thick, stay fluffy and satisfying. Perfect on the go food eg. hike, picnic…

  11. Elin from

    Wow they look amazing!

    Elin /

  12. Helene Goldnadel

    What else could be a perfect a way to start your day other than having a treat of banana pancakes for breakfast?

  13. Olivia

    I made these this morning and they were so good! The nutmeg flavor really comes through in a wonderful way. My mom, who loves banana bread and banana treats loved them!

  14. Miri from

    Aww these pancakes look so so good 🙂 I really love the combination with bananas and sirup!

    thanks for sharing the recipe

    lots of love, Miri

  15. Alexis from

    Banana pancakes are the most delicious treat! You feel so much better eating these than you would your average pancake and they are so fun to play around with!

  16. Danielle Carter

    Oh my gosh, these look blummin’ amazing!!

  17. Susie @ Kirby's Kabin Blog

    These look so good! We are always on the look out for new pancake recipes… my kids are pancake monsters… lol!

    • Jeanine Donofrio

      Haha, I hope your kids enjoy them!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.