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–+ servings
Banana oatmeal pancakes with Greek yogurt stacked on a plate near a bright kitchen window.

Banana Oatmeal Pancakes with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 12 minutes
Rest Time: 10 minutes
Total Time: 32 minutes
Servings: 8 pancakes
Author: Nico Pallotta

  • 1 cup (100 g) rolled oats or oat flour
  • 1 ripe banana
  • ½ cup (120 g) Greek yogurt
  • ¼ cup (60 g) milk any
  • 1 large egg
  • 1 tablespoon honey optional, but recommended
  • 1 teaspoon vanilla extract + 1 teaspoon cinnamon if you like
  • 2 teaspoons (8 g) baking powder
  • ¼ teaspoon salt
  • light olive oil or vegetable oil – for cooking

  • Blend the oats: Add 1 cup rolled oats to a blender and blend until they turn into a fine flour.
    Step 1 Rolled oats blending into oat flour in a blender jar on marble countertop.
  • Mash and mix: In a mixing bowl, mash 1 ripe banana with a fork until mostly smooth.
    Add ½ cup Greek yogurt, ¼ cup milk, 1 large egg, 1 tablespoon honey, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
    Whisk until the mixture looks smooth and creamy.
    Step 2 Mashed banana mixed with yogurt, egg, and milk in a glass bowl.
  • Add the oats: Stir in the blended oats, 2 teaspoons baking powder, and 1 teaspoon cinnamon (if using) and whisk until the batter is well combined.
    Let the batter rest for 10 minutes. This gives the oats time to absorb the liquid and improves the texture.
    If you like, you can also stir in a small handful of chocolate chips, chopped walnuts, pecans, or blueberries.
    Step 3 Thick pancake batter with oat flour whisked smooth in mixing bowl.
  • Cook the pancakes: Heat a nonstick skillet over medium heat. Add a few drops of oil and spread it around the pan, then set the heat to medium-low.
    Pour about 4 tablespoons batter per pancake. Oat batter cooks more evenly when the pancakes are slightly smaller.
    Cook for 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook 2 to 3 minutes more.
    Step 4 Small banana oatmeal pancake cooking in a nonstick skillet until golden.
  • Adjust if needed: If the pancakes brown too quickly, lower the heat slightly. Serve warm.
    Step 5 Freshly cooked banana oatmeal pancakes stacked on a plate with warm sautéed bananas.
Substitutions
  • Rolled oats → Oat flour (same amount)
  • Greek yogurt → We used low-fat Greek yogurt. Skyr works too.
  • Milk → Almond milk, soy milk, oat milk, or lactose-free milk
  • Egg → Flax egg or chia egg
  • Honey → Maple syrup, sugar, or skip if the banana is very ripe
  • Vanilla extract → Almond extract, cinnamon, or omit
  • Baking powder → Essential.
 
Tips
  • Rest the batter: Let it sit 10 minutes so the oats absorb the liquid and the pancakes cook through.
  • Thick batter works best: Oat batter should be thicker than regular pancake batter so pancakes hold their shape.
  • Cook on medium-low: Oat pancakes brown faster, so gentler heat helps them cook fully inside.
  • Make smaller pancakes: Use 3 to 5 tablespoons batter for pancakes that cook evenly.
  • Use ripe bananas: Brown-speckled bananas mash easily and taste sweeter.
  • Blend oats finely: A fine oat flour gives a softer, more even texture.
  • Lightly oil the pan: This prevents sticking and helps pancakes brown evenly.
  • Add mix-ins: Chocolate chips, walnuts, pecans, or blueberries work well.
  • Serve warm: Oat pancakes deflate slightly as they cool but stay soft and delicious.
  • Sauté bananas for topping: Cook slices in butter until golden for an easy upgrade. 🍌
  • Storage: Keep leftovers 3 days in the fridge or freeze up to 2 months.
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