Oatmeal Banana Pancakes with Walnuts

Very closeup side view of a stack of oatmeal banana pancakes.

5 from 5 votes

Banana oatmeal pancakes are an easy breakfast made with oats, ripe banana, walnuts, and simple pantry staples. These fluffy pancakes are ready in about 20 minutes and are perfect for an easy weekday breakfast or weekend brunch. Top them with maple syrup or peanut butter for a delicious homemade breakfast.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast, Brunch

Cuisine: American

Keyword: banana pancake, pancakes with oatmeal, quick breakfast

Servings: pancakes (6"-7")

Calories: 291kcal

Author: Mindy Boyd

Ingredients

1 ⅓ cups oats, old-fashioned or quick cooking
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
½ teaspoon salt
2 cups milk
2 eggs
3 tablespoons canola oil
¼ cup chopped walnuts
2 ripe bananas
cooking spray

Instructions

In a large bowl mix the oats, flour, sugar, baking powder, and salt. Mix in the milk, eggs, and oil. Fold in the banana and walnuts.
While the pancake batter rests, heat a griddle pan or nonstick skillet over medium-high heat until a drop of water "skittles" across it and evaporates. (I heat my electric griddle pan to 325°.)
Spray griddle or nonstick skillet with cooking spray. Pour about a ½ cup of batter onto the griddle and cook until the edges are dry and a few bubbles appear, flip and cook until browned, about 3-4 minutes per side.

Notes

The batter will be fairly thick. Cook at moderate heat so the centers cook through before the outsides get too brown. I use 325°F on an electric griddle.

The pancakes won't develop as many bubbles as thinner pancakes. Flip when the edges look dry, a few bubbles appear, and the bottoms are golden brown.

For the original whole-wheat version, replace 1 cup of the all-purpose flour with 1 cup of whole wheat flour.

Nutrition information is an estimate and is based on one pancake.

Nutrition