Banana Oatmeal Pancakes with Greek Yogurt

These banana oatmeal pancakes are made with rolled oats and Greek yogurt for a soft, satisfying texture, giving you a wholesome, naturally sweet breakfast that’s easy to make and keeps you full for hours.

For more Greek yogurt breakfast recipes, check out our Greek yogurt blueberry pancakes, Greek yogurt banana smoothie, and banana baked oatmeal cups.

Full ingredients and substitutions are in the recipe box below.

• Rolled oats: blended into a fine flour to form the base of these pancakes. You can also use oat flour. This simple ingredient is what gives banana pancakes with oats their wholesome texture.
• Banana: Ripe bananas add natural sweetness and moisture to the batter. Bananas with brown spots work best because they mash easily and taste sweeter. If your banana isn’t very ripe, you can add 1 to 2 tablespoons of honey or maple syrup to the batter.
• Greek yogurt: adds creaminess and helps the pancakes rise tall. Use low-fat Greek yogurt if you prefer. For even more protein, substitute Skyr.
• Milk: helps loosen the batter so the pancakes cook evenly. Any milk works, including almond milk, soy milk, oat milk, or lactose-free milk.
• Egg: helps bind the batter and gives the pancakes structure. If needed, you can substitute a flax egg or chia egg, though the pancakes will be slightly softer.
• Honey: I like to add about 1 tablespoon for a touch of natural sweetness. It’s optional, but recommended if your banana isn’t very ripe. Maple syrup or sugar well too.
• Vanilla extract: optional but adds warm flavor. You can skip it or use almond extract for a different aroma. Cinnamon also works really well. We add a bit of both.
• Baking powder: helps the pancakes rise and keeps easy banana oatmeal pancakes light instead of dense.
• Salt: balances the sweetness and brings out the oat flavor. This small ingredient helps these no flour banana oatmeal pancakes taste fuller and more rounded.

Add the rolled oats to a blender and blend until they turn into a fine flour. If the oat flour looks a little coarse, that is perfectly fine.

Step 2. Mash and mix

In a mixing bowl, mash the banana with a fork until mostly smooth. A few small lumps are okay.

Add the Greek yogurt, milk, egg, honey, vanilla extract, and salt. Whisk until the mixture looks smooth and creamy.

Step 3. Add the oats and rest the batter

Add the blended oats, baking powder, and cinnamon (if using) to the bowl and whisk until you have a thick, smooth batter.

Let the batter rest for 10 minutes before cooking. This step gives the oats time to absorb the liquid so the pancakes rise taller and cook through properly. The batter should be thicker than regular pancake batter.

Heat a nonstick skillet over medium heat and add a few drops of oil.

Set the heat to medium–low, then spoon about 3 to 5 tablespoons of batter per pancake into the pan. Smaller pancakes cook more evenly with oat batter.

Cook for 2 to 3 minutes, until the edges look set. Flip and cook 2 to 3 minutes more, until golden brown and fully cooked inside.

Step 5. Adjust and serve

If the pancakes brown too quickly, lower the heat slightly. Oat pancakes tend to brown faster than regular pancakes.

Serve the pancakes warm from the pan. They are delicious with maple syrup, fruit, Greek yogurt, or buttery sautéed bananas on top.

• Banana baked oatmeal with Greek yogurt
• Baked oatmeal cups with mixed berries
• Blueberry baked oatmeal with Greek yogurt
• Strawberry overnight oats
• Banana chocolate chip muffins with oats and Greek yogurt
• Healthy banana nut muffins with oats
• Healthy blueberry muffins with Greek yogurt
• Blueberry overnight oats with Greek yogurt

Or have a look at our 25 healthy make-ahead breakfasts for easy meal prep.

If you try this Banana Oatmeal Pancakes Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.