Oatmeal Banana Pancakes with Walnuts

About These Banana Oatmeal Pancakes

Unlike flourless banana oat pancakes, these are made more like traditional pancakes with all-purpose flour and baking powder, with oats, chopped banana, and walnuts added for a hearty twist.

I originally made this recipe with half whole wheat flour, but over the years I have found that regular all-purpose flour works just as well and makes the recipe more practical since it’s something I always have on hand.

I also used to place banana slices directly on the pancakes while they cooked. This time I chopped the banana and folded it into the batter instead. You get banana in every bite, and there’s no need to worry about the banana slices sticking to the griddle.

Ingredient Notes

See the recipe card below for exact ingredient amounts.

• Oats: I use old-fashioned oats, but quick oats will also work.
• Flour: I use all-purpose flour for this recipe.
• Banana: A ripe banana gives the best flavor; chopped and folded into the batter.
• Milk: I use whole Fairlife milk. You can use any type of milk you have on hand.
• Walnuts: I buy chopped walnuts and use them straight out of the package. You can chop them smaller if preferred.

How Oatmeal Banana Pancakes Come Together

Here’e a quick overview of the main steps, scroll or jump down to the recipe card for complete instructions.

Whisk the dry ingredients together, then add the wet ingredients. Fold in the bananas and walnuts.

Cook on a hot griddle or nonstick skillet until the edges become dry and a few bubbles appear.

Tips for the Best Pancakes

• Don’t overmix the batter.
• Let the batter sit while the griddle or skillet heats up. This gives the flour and oats time to absorb some of the liquid.
• Because the pancakes are thick, the batter doesn’t get a lot of bubbles when it’s ready to flip. You’ll know they’re ready when the edges dry out and a few bubbles appear.
• Keep the heat moderate so the centers cook before the outside gets too dark. I set my griddle to 325°F for these pancakes.

Substitutions and Variations

• Replace ½ of the all-purpose flour with whole wheat flour.
• Use pecans instead of walnuts.  
• Leave out the nuts for banana oatmeal pancakes without nuts.

Storage and Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave until warm.

Freezing: These pancakes should freeze well, although I haven’t tested freezing this recipe. Let them cool completely, then freeze in an airtight container or freezer bag for up to 2–3 months.

What to Serve with Banana Oatmeal Pancakes

Top these pancakes with pure maple syrup, pancake syrup, or my Copycat IHOP Butter Pecan Syrup. Peanut butter is also a great option.

Serve with scrambled eggs, a fresh fruit salad and bacon or sausage for a complete breakfast.

More Pancake Recipes

• Apple and Cinnamon Pancakes
• Fluffy Chocolate Chip Pancakes
• Pumpkin Pancakes with Pancake Mix