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golden-brown banana oat pancakes

Banana Oat Pancakes for Toddlers

A simple blender recipe for banana oat pancakes toddlers actually love — just a few pantry staples, no added sugar, and freezer-friendly for busy mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large ripe banana
  • 1 cup rolled oats
  • 1 large egg
  • 1/2 cup milk (dairy or fortified non-dairy milk)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)

Equipment

  • Blender
  • Nonstick skillet

Method
 

  1. Blend all ingredients together until smooth, about 30 seconds.
    2. Heat a nonstick skillet over medium-low heat with a small amount of butter or oil.
    3. Pour about 2 tablespoons of batter per pancake and cook until bubbles form on the surface.
    4. Flip and cook another minute or two, until golden.
    5. Let cool slightly before serving.

Notes

  • Fridge: Let pancakes cool, refrigerate them promptly in a covered container, and use within 1–2 days for a younger child.
  • Freezer: Freeze pancakes in a single layer or with parchment between them, then transfer them to a labeled freezer-safe container or bag.
  • Reheat: Reheat until warmed through, then allow these banana oat pancakes to cool to a comfortable temperature before serving.