(Last Updated On: March 9, 2022)

These healthy oatmeal banana pancakes are the best for a quick weekend breakfast that is also warming and delicious. It’s our weekend tradition to make these topped with bananas or other types of fruit.

  • I use muesli that has some seeds and dried fruits in it because it’s what we can get in Taiwan right now in bigger bulk. However, I used plain oats in the states and just as deeeelish.
  • Note that the cooking time on these pancakes will change depending on the size of your skillet or griddle, and the pancakes. Also, feel free to double the recipe if you have more people. I once made these for ten people over Mother’s Day! Totally doable.

Banana Oatmeal Pancakes

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Servings 2 people


  • 3 cups whole oats or muesli
  • 3 banana(s)
  • 1 cup plant-based milk
  • 1 tbsp cinnamon
  • different fruits for topping pancakes optional for topping
  • 1/4 cup maple syrup optional for topping


  • Mash the bananas well in a small bowl with a fork or some other mashing banana device.
  • In a big mixing bowl, mix the bananas, oats, 1/2 cup of the plant-based milk and cinnamon together well. Check the consistency - you want them to be sticky so they form into patties in the skillet. Add a bit more milk if needed, or oats if they are too runny.
  • Heat a skillet or griddle on medium heat. Put as many big dollops of the mixture in the pan, separated, that will fit. Cook until browned on one side, and then flip and brown on the other side. Note: I don't use oil when I cook my pancakes, I let them brown until ready to flip. Feel free to use oil if you want them to be less sticky on the pan!
  • Put the pancakes to the side on a plate until ready to eat. Then top with bananas or other fruit like blueberries, apples or strawberries. Pour over syrup and eat!
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