Healthy Banana Pancakes
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My healthy banana pancake recipe is so simple that my family is obsessed with it! They’re made in the blender and yield thick, fluffy pancakes every time.
I make pancakes for my partner and me at least once or twice a week (sometimes more), and when I want something foolproof, I always come back to these healthy banana pancakes. They’re soft, fluffy, and naturally sweet- the kind of breakfast that ticks all the boxes.
I first started making these as part of our weekly meal prep because it was so easy to make a big batch, they reheated well, and had a good balance of macronutrients. Because we love them so much, I had to share the recipe here. It uses just a few wholesome ingredients, but you’d never guess from how they taste. I love them with some peanut butter on top, but my partner goes all out with maple syrup, extra banana slices, and a sprinkle of granola (pictured in the step-by-step photos): he says it’s like my flourless banana bread in pancake form.
Table of Contents
Recipe highlights
- Diet-friendly. They’re naturally free of gluten, eggs, AND dairy.
- Made in the blender. So clean up is a breeze, and you get a cohesive batter.
- Meal prep friendly. I usually double or triple my recipe so I can have backup pancakes in the freezer, ready to go.
Key Ingredients
Here are some notes on the main ingredients in banana pancakes. The full list with measurements is in the recipe card below.
- Ripe bananas. Usually, 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.
- Apple cider vinegar and baking powder. Baking powder reacts with the vinegar, providing 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.
How to make healthy banana pancakes
Step 1- Combine all the ingredients in the blender.
Step 2- Blend until smooth. Let the batter rest briefly.
Step 3- Cook. Pour the pancake batter into a skillet over medium heat, cover, and cook for several minutes. Flip, then continue cooking until golden brown.
Step 4- 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 slide under the pancake easily, 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 still 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
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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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
More healthy banana recipes
More healthy pancakes
- Banana protein pancakes
- Almond flour pancakes
- Protein pancakes
- 2 ingredient banana pancakes
- Applesauce pancakes
Originally updated March 2023
Love this recipe. Want to substitute apple sauce for banana. How much should appls sauce should I use. Plan on trying it tomorrow. Thanks
Usually 1 cup per 1 banana. Add more if the batter is too thick.
Very good, I’ll make them again. I added a scoop of protein powder. I love that they don’t contain flour, thank you
Perfect
I’ve been making these for a year and I love them! Favorite is with blueberries added to the batter. Do you think a fall version could be made by swapping out the banana for pumpkin purée? And how much would you use? Thanks!
Yes! Try 1 1/4 cups pumpkin puree then add more if the batter is too thick.
I like this recipe because it is easy and a healthier version. The texture is great, but you really don’t get a lot of banana flavor. The second time I made these, I don’t think I blended it long enough because they had the texture of oatmeal, as if you just turned oatmeal into pancakes and they were a little gummy. So don’t make the same mistake I did and make sure you blend the batter really well. I would also suggest sifting your baking powder so you don’t get bitter pockets of it. But overall great recipe and I will be making again. My kids love them! Thank you!
Thank YOU. So many of your recipes work for my grandson who has life threatening allergies. This is all new for us. When i found your lemon blueberry cake – i almost cried -he loved it as his birthday cake
Tried this recipe this morning. Flavor and texture was amazing, however it was extremely thick. I followed the recipe exactly. Would I just need to add more milk next time? Also had a hard time blending the ingredients in our blender. Any recommendations on blenders for this recipe?
This was a very deliciouse meal!!!!!!!!!!!!!!!!!!!!!!!!1
THANK YOU!!!!!!!!!!!!!!11
This recipe is the bomb but the milk measurement is way off , I am a seasoned home cook so I can judge if a recipe is off while cooking , for someone that is just starting to cook they might not have the confidence to add more milk or anything . I added all the ingredients to my blender and right away I could see the milk ratio was way off 1/4 cup of milk for 1 cup of oats ??? That’s a problem , I added more milk maybe 1/2 cup more I didn’t measure but I had to keep adding milk it was so thick , there is no need to add maple syrup the banana add sweetness and who eats their pancakes without a good maple syrup 😉 once the milk was added it was the bomb , I also added 1/4 tsp salt
Amazing! I ave to admit, I didn’t have faith in these. I’ve tried so many quick GF pancake recipes, and most are “fails”in my kids eyes. But these were gobbled up!
And love the ingredients!
Loveee this pancakes. Best recipe I have had.
This recipe is AMAZING! Was looking for a simple recipe and came across this one. The pancakes are fluffy and healthy. No issues flipping them like other recipes. I microwaved blueberries and strawberries to make a syrup consistency to pour over the pancakes. Yummy.
Thank you for sharing this recipe. Looking forward to checking out your website for other recipes to try out. Wishing you all the best in 2024. Cheers! 🙂
I had my doubts, but these are very good! By far my favorite healthy pancake recipe to date!
Can this batter be easily swapped to make waffles?
This is the BEST vegan pancake recipe! I love the banana flavor and how fluffy they turned out! I made mini pancakes out of them and they were so cute!
I just have to ditto all the comments above. Used 1/4 C almond milk, but probably another 1/4 water ( did a guess by golly as I let it sit and the batter got really thick) They came out fluffy like the pic. Also added just a 1/8 tsp cinn. The commentor that said it was like banana bread meets pancake was right!!! These are better than original sugary/oily pancakes!
So good! I had to more than double the quantity of milk for the mix to move in my blender. Turned out lovely! Thank you