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My healthy banana pancake recipe is so simple that my family is obsessed with it! They’re made in one blender and yield thick and fluffy pancakes every time.
Need more healthy breakfast recipes? Try my healthy breakfast muffins, overnight steel cut oats, or cottage cheese eggs next.
Table of Contents
I make pancakes for my family at least once or twice a week, and when I need a tried-and-true recipe, I make my classic banana pancakes.
But they’re not just ANY banana pancakes. Rather, they’re made with a shortlist of wholesome and healthy ingredients, though you’d never guess by how fluffy they are and how sweet they taste!
Why I love this recipe
- Diet-friendly. They’re naturally free of gluten, eggs, AND dairy.
- The perfect texture. They’re light, fluffy, and golden brown, with a subtle bite and caramelized banana flavor.
- Make a bunch at once. I usually double or triple my recipe so I can have backup pancakes in the freezer ready to go.
Key Ingredients
- Ripe bananas. Normally, I suggest overripe bananas, but for this recipe, I suggest you avoid them. I tested overripe bananas and found they made the batter too thin. Stick to relatively firm, spotty bananas.
- Rolled oats. Thanks to their coarser texture, rolled oats work better for this pancake batter. Use gluten-free oats if necessary.
- Milk. I used almond milk to keep this recipe dairy-free, but any milk will do.
- Baking powder. It helps the pancakes rise.
- Apple cider vinegar. Baking powder reacts with the vinegar and provides a better rise for the pancakes. Lemon juice also works.
- Sweetener. I used a drizzle of maple syrup, but any granulated or liquid sweetener will work. Alternatively, you can skip the sweetener altogether and rely on the bananas’ natural sweetness.
- Vanilla extract. To deepen the flavor of the pancakes.
How to make healthy banana pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Blend. Combine all dry ingredients and wet ingredients in a blender and blend until smooth. Let the batter rest briefly.
Cook. Pour the pancake batter into a skillet over medium heat and cook for several minutes. Flip, then continue cooking until golden brown.
Repeat. Continue cooking the pancakes until all of the batter is used up.
Arman’s recipe tips
- Know when to flip. Look for bubbles on the surface of the pancake to know when to flip. The spatula should easily slide under the pancake, too.
- Cover the pancakes. This is my (not-so) secret trick to guarantee fluffy pancakes every time. Covering the pan traps in all the heat which forces the pancakes to rise considerably.
- Adjust the consistency. The batter should be slightly thicker than regular batter, but it should still be pourable. If it’s too thin, add extra oats and blend. If it’s too thick, add a splash of milk.
- Make sure the pan is hot. If the pan isn’t preheated, the batter is more likely to stick to it.
Frequently asked questions
It depends. Banana pancakes can still have plenty of sugar and other less healthy ingredients, which is why I prefer actual healthy pancake recipes–like this one!
Banana pancakes tend to fall apart when there are large chunks of banana in the batter. This is why I suggest using a blender or a food processor to achieve a smooth batter.
I recommend making the batter right before making the pancakes. The baking powder will become less effective as the batter sits in the fridge. Additionally, the oats may absorb too much liquid.
More healthy banana recipes
Healthy Banana Pancakes
Video
Ingredients
- 1 cup rolled oats gluten free, if needed
- 1/4 cup milk I used almond milk
- 1 large banana
- 2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Combine the oats, milk, banana, baking powder, vinegar, maple syrup, and vanilla in a blender and blend until smooth.
- Allow the batter to rest for five minutes, giving the oats time to absorb liquid and thicken.
- Preheat a nonstick pan over medium-high heat. Once hot, pour in about ¼ cup of batter.
- Cook for 1-2 minutes covered. Flip and Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up.
Notes
- Mix-ins. Add ¼ cup of chocolate chips or a few tablespoons of peanut butter or almond butter.
- Don’t blend the bananas. I prefer having the banana flavor blended into the batter, but if you prefer chunks of banana slices, reserve half to gently whisk into the batter.
- Spices. Add a dash of cinnamon or nutmeg to bring out the warming banana flavor.
- Garnish. Top the pancakes with fresh berries or a dollop of Greek yogurt for a more satisfying breakfast.
- To store: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
- To freeze: Let the pancakes cool completely, then freeze them in a freezer bag for 3 months. I like to separate the pancakes with squares of parchment paper to keep them from sticking.
- To reheat: Microwave 1-2 pancakes for 15-20 seconds, or reheat multiple in a toaster oven at 350F for 8-10 minutes.
Nutrition
Originally updated March 2023, updated and republished December 2024
Of all the banana pancake recipes I’ll followed this is by far the easiest and most tasty thank you
These are really easy and delicious. I made them waffles instead of pancakes and they turned out great!
Best healthy banana pancakes!
😋 just made 1/2 batch, just for me!
1/2 all ingredients except used a whole banana and 1 tablespoon of maple syrup.
So good, right consistency. Perfect.
Thank you
Making these now! They smell amazing. Can’t wait for the 1st bite!
Would this recipe work if I bake in the oven on a sheet tray? If yes, at what temperature and for how long?
My go to pancake recipe.
I’ve made this recipe over 100 times for my kids by this point. I use a vitamix and trust me when I say you’re gonna want to add at LEAST twice the amount of milk this calls for. It thickens fast.
Great pancakes. Agree with others on adding additional milk.
Tried this recipe this morning and they were good. The apple cider vinegar was a little strong for me so I am going to try them again with half a tablespoon. Other than that they were great. I added chopped walnuts to the batter and ate them with just a little peanut butter on top. The peanut butter did help to cancel out some of the vinegar taste. Overall they were good, healthy and very filling.
Love these pancakes, will definitely make them again. I’m not sure about the serving sizes – I thought 8 sounded like a lot