Pancakes are a real crowd-pleaser and they’re quick to whip up. This version features wholesome ingredients, tastes incredibly yummy… and the single-serving portion is downright gigantic.
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Featured Review
These pancakes are absolutely amazing!! So delicious and filling!
Protein-packed: 21 grams of protein to fuel and satisfy.
Fiber-rich: 7 grams of fiber to support healthy digestion.
Naturally sweetened: Just the goodness of a ripe banana—no added sugar!
Allergen-friendly: Dairy-free and gluten-free (when using certified GF oats).
Step 1: Combine all the ingredients in a small bowl and stir until thoroughly mixed.Step 2: Pour the mixture onto the skillet to make one jumbo pancake.Step 3: Cook for about 3 to 4 minutes on the first side and an additional 1 to 2 minutes on the second side.Step 4: Top with optional berries, a drizzle of maple syrup or vanilla yogurt, if desired.
Everyone always flips for this recipe—and I mean always! It’s the perfect balance of delicious and nutritious, and I can’t tell you how many times I’ve whipped it up for myself as a single-serving breakfast (it’s one of my personal go-to recipes). And if you’re having a brunch or get-together with friends, you can make a few of them, slice into wedges and serve pizza-style. Set up a toppings bar and let your guests customize their slices with melty nut butter, fresh fruit, maple syrup, my Dark Chocolate Peanut Butter Spread, creamy Greek yogurt, or even a sprinkle of granola or shredded coconut. One more idea: use the same batter to make minis instead of one gigantic flapjack!
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The riper the banana, the better (more ripe = more sweet). If you don’t have one on hand, just poke a banana all over with a fork or knife, pop it in the microwave for 30 seconds to 2 minutes, and voilà: instant sweetness.
For a stress-free flip, be generous with your nonstick spray to ensure smooth lifting—no one likes a stuck pancake! Once it’s golden and gorgeous, let your creativity shine with toppings like fresh berries, a dollop of creamy nut butter, or a sprinkle of cinnamon.
Depending on your preference, you can replace the 4 egg whites with either 2 whole eggs or 1 whole egg + 2 egg whites. You can also use an egg substitute—just stick with an amount equal to 4 egg whites or 2 whole eggs. And if you want to bump up the protein even more, I’ve included a few easy ideas in the Notes section below!
A quick but important note before you start: This recipe is designed for quick-cooking rolled oats—not old-fashioned rolled oats, and definitely not steel cut oats (not even the quick-cooking steel cut variety). Using the wrong oats will leave you with a dense, heavy pancake. I explain exactly why down in the recipe notes, so grab the right oats and you’ll be golden!
If you’re pancake-obsessed (like the Bauers), you gotta try these fab flapjacks!
For an easy, crowd-friendly option, my Sheet Pan Pancakes are a real game-changer. They’re perfect for feeding a hungry crew with minimal effort—just pour the batter onto a sheet pan, bake, and slice into squares for pancakes that are just as easy to serve as they are to eat.
If you’re craving something light, bright, and a little more classic, my Lemon Ricotta Pancakes are a must. They’re soft, fluffy, and have that fresh citrusy pop that makes them feel extra special—perfect for a spring brunch or anytime you want a little sunshine on your plate.
And if you’re in the mood for something a little more indulgent, my Chocolate-Glazed Skillet Pancakes are such a treat. Imagine warm, fluffy pancakes topped with rich, velvety chocolate glaze and fresh strawberries…. pure bliss in every bite, and definitely brunch-guest worthy.
And for a fun twist, my Blender Matcha Pancakes are another favorite–they’re vibrantly green (!!) and come with a boost of antioxidants!
This hearty pancake is so satisfying—plus it’s rich in protein and fiber, dairy-free, gluten-free if you use certified GF oats, and made with no added sugar.
Sliced strawberries, or other fruit for optional topping
Ingredient Details to Know
*You can replace 4 egg whites with either 2 whole eggs, or 1 whole egg + 2 whites. You can also use an egg substitute— simply stick with an equivalent to four egg whites or two whole eggs.
Instructions
Generously coat a skillet with nonstick oil spray and warm over medium heat.
Combine all the ingredients in a small bowl and stir until thoroughly mixed.
Pour the mixture onto the skillet to make 1 jumbo pancake, smoothing out the circle using the back of a spoon or spatula so the batter is evenly distributed.
Cook for about 3 to 4 minutes on the first side. Mist the top with additional oil spray and carefully flip with a wide spatula.
Cook the second side for an additional 1 to 2 minutes, until golden brown.
Transfer to a plate and top with optional berries, a drizzle of maple syrup or vanilla yogurt, if desired.
Notes
Let’s talk about the oats:Use quick-cooking rolled oats—here’s why it matters: This recipe is built specifically for quick-cooking rolled oats (sometimes labeled “quick oats” or “instant rolled oats”). Please don’t swap in old-fashioned rolled oats or any kind of steel cut oats—including quick-cooking steel cut oats—or the texture will suffer. Here’s the reasoning: Quick-cooking rolled oats are steamed and rolled extra thin, then cut into smaller pieces, so they drink up moisture fast and soften in just a few minutes. That’s what lets them melt into a tender, lighter pancake in the short cook time this recipe calls for. Old-fashioned rolled oats are thicker and heartier and need more time and liquid to soften—your pancake will still hold together, but it’ll turn out noticeably denser, heavier, and chewier. Steel cut oats are a different animal entirely: they’re the whole oat groat simply chopped into dense little pieces, and they require 20 to 30 minutes of simmering to soften. Even the “quick-cooking” steel cut version won’t soften in the brief cook time here, so you’ll end up with a dense, heavy pancake studded with firm, gritty bits. Bottom line: reach for quick-cooking rolled oats and you’ll get that perfect fluffy, tender pancake every time.BUT if you already bought the wrong oats, here’s how to rescue them: If you only have old-fashioned rolled oats, the easiest fix is to give them a head start: stir the oats into your wet ingredients and let the batter sit for 10 to 15 minutes (or even longer) before cooking, so the oats have time to soak up moisture and soften. The batter will thicken as they drink up the liquid, so if it looks too thick to spread on the skillet, just stir in a splash of milk (water, almond milk, or any milk of choice) until it’s back to a spreadable consistency. Even better trick: pulse the oats a few times in a blender or food processor first—this breaks them down close to quick-oat size and all but erases the difference. But I realize its a bit of a pain to pulse the oats for this easy recipe!!
Steel cut oats (regular and quick cooking) are the tougher case since they’re so dense—a quick soak won’t fully do the job—so if that’s all you have, give them a whirl in the blender to break them down OR soak them for a longer length of time (at least 30 minutes), and again, add a splash of milk if the batter turns out too thick. It won’t be as flawless as using quick-cooking rolled oats, but it’ll get you a tasty pancake without an extra trip to the store!
If you don’t eat bananas, here are a few simple swaps:
Applesauce: Replace the banana with ½ cup unsweetened applesauce. Your pancake will be a little flatter with a mild apple flavor and a soft, spongy texture. Just let it cook about a minute longer to set.
Pumpkin purée: Replace the banana with ½ cup pure pumpkin purée. The batter will be much thicker, so spread it out in the pan with a spatula or the back of a spoon. Cook for 2–3 minutes longer to fully set. The flavor will be less sweet and slightly more “eggy,” so I recommend adding a sprinkle of cinnamon or pumpkin pie spice, and/or finishing with a drizzle of maple syrup for balance.
My personal take: Banana gives the fluffiest texture and best flavor (it’s my favorite!), with applesauce as a close runner-up. Pumpkin makes for a denser, heartier pancake—perfect if you’re craving a cozy fall twist with an added sprinkle of pumpkin pie spice and drizzle of maple syrup.
For a Mega Protein Boost:• Protein Powder: Add 1 scoop of protein powder (about 20 grams of protein) right into the batter when mixing. Because protein powder absorbs moisture, add 2 to 4 tablespoons of liquid (water, almond milk, or any milk of choice) so the batter stays thick but spreadable. Vanilla or chocolate protein powder both work well here. Keep the vanilla extract in the recipe for extra flavor, and you can keep the maple extract too. Since the batter will be a bit thicker, the pancake may need to stay on the skillet an extra minute or so on the first side to fully firm up before flipping. Be sure the heat isn’t too high so the underside doesn’t brown too quickly, and gently lift around the edges with a spatula to check that it feels set before you flip. One note: if you’re sensitive to that distinct “protein powder” taste, this option may not be your favorite.• Peanut Butter Powder: You can also add peanut butter powder right into the batter. 2 tablespoons adds about 6 grams of protein, and 4 tablespoons adds about 12 grams. Since the extra powder can thicken the batter, you may want to add about 2 tablespoons of milk so the pancake stays tender and doesn’t turn out too dense. It may also need to stay on the skillet an extra minute on the first side so it has time to firm up before flipping—just make sure the heat isn’t too high so the underside doesn’t get too brown. I like to gently lift around the edges with a spatula first to check whether it feels set enough to flip. Another delicious option is to make the pancake as directed, then spread prepared peanut butter on top by mixing the peanut butter powder with water according to the package directions. That gives you an extra protein boost and a yummy peanut butter-banana vibe.
About the nutrition information:
Nutrition provided using 4 egg whites. Alternatively, if using 1 whole egg plus 2 egg whites, the pancake contains 360 calories with 7 g fat (including 1.5 g of saturated fat) and 175 mg cholesterol.
A few more notes…
• You can pile berries and other favorite fruits on top. For a sweeter and more indulgent experience, drizzle on 1 to 2 teaspoons of maple syrup or melty nut butter. You can also dollop on Greek yogurt. All of these options are delicious.• Use the full batter to make one jumbo pancake or you can divide it up to make 4 to 5 smaller pancakes, if you prefer.• When preparing to flip your flapjack, ensure the underside is nicely cooked—otherwise, it will be too difficult to flip in one swoop. The bottom side should take about 3-4 minutes to cook. The second side should take about 1-2 minutes to cook, and smaller pancakes will cook quicker.• Another “flip tip”: use a wide spatula and flip close to the pan, almost like a drag and flip!• These pancakes (without toppings) will keep in the fridge for up to two days or freezer for up to one month. Simply defrost and warm in the microwave or oven for a quick morning meal.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
Hi Katie, we’re so happy this recipe was a hit, and that you didn’t even need to add any of the extra toppings! Thanks for stopping by—we’re so grateful to have you as part of our community!
—Donna
Hi Fran, so glad you’re enjoying the recipe, and roasted berries sound like the perfect topping! Thanks for stopping by to share your thoughts with us!
—Donna
Hi Emily! Yes, you can use old-fashioned, regular oats…. just let the batter sit for 10–15 minutes before cooking to soften the oats and create the right texture!
Hi Shelly! Yes, you can use old-fashioned oats—just let the batter sit for 10–15 minutes before cooking to soften the oats and create the right texture. Hoping you love it!
Thanks so much, Rita! Flipping that jumbo pancake can sometimes be a bit of a challenge… but I’m thrilled it still came out delicious! Maybe next time try using two spatulas and a bit more oil on the pan to prevent sticking… or you can even make a few smaller pancakes for easier handling. Either way, I’m so glad you enjoyed it!!
Katlyn, woohoo!! Love the chocolate chip upgrade… and yes, flipping can be a little tricky, especially with stainless steel, but sounds like you nailed it. It definitely requires a good oil coating (spray or bottle). I’m so glad you’ll be making this one again!
Hi Cait, If you’re allergic to bananas, you can swap in unsweetened applesauce—use the same amount (about ½ cup) as the recipe calls for banana. It will provide moisture and natural sweetness, though the flavor will be slightly different. Another fun option is pumpkin purée for a cozy twist. Either way, you’ll end up with a delicious jumbo oatmeal pancake. Tip: if your batter feels a little thin with the swap, just stir in an extra tablespoon or two of oats to thicken it up. Enjoy! — Eliza (Team Joy)
Hi Susanna, Yes — you can absolutely try this batter in a waffle maker. Just be sure to lightly coat the waffle plates with nonstick spray, since the oats can stick a bit more than traditional waffle batter. Cook until golden and crisp on the outside (time may vary depending on your waffle iron). The result will be heartier and chewier than a classic waffle, but still tasty and packed with nutrition! — Eliza (Team Joy)
Hi Debra, Great question! You can replace 4 egg whites with either 2 whole eggs, or 1 whole egg + 2 whites. You can also use an egg substitute— simply stick with an equivalent to four egg whites or two whole eggs. Enjoy your pancake…and let us know what you think! — Eliza (Team Joy)
Hi Antonietta, Yes! Joy has never tried this recipe with a flax or chia egg, so she’s not 100% sure if it would work. But, she thinks that it will. If you’d like to give it a shot, here’s what I’d suggest. Mix 2 tbsp of ground flax seeds or whole chia seeds with 5 tbsp of warm water. Let the mixture sit for at least 10 minutes to thicken, then use in place of the eggs.— Eliza (Team Joy)
Hi Jen! We’re SO glad you love this tasty pancake recipe. It’s such an awesome oatmeal alternative, and the perfect way to make your morning (or anytime) more fun. Thanks for your feedback!— Eliza (Team Joy)
Delicious! I whipped the egg whites then folded them into the oats and banana, then added a couple of blueberries as they were cooking. Yummy and healthy!
Hi Tina! Love that, thanks for sharing your spin! Folding in whipped egg whites makes it extra fluffy, and the blueberries sound like the perfect sweet pop. — Eliza (Team Joy)
The flavor of the pancake is very good. However it was impossible to flip one big pancake. I made three smaller ones. I also feel that the texture would be better if the oats were put through a food processor prior to mixing the ingredients.
Hi Ann, So glad you enjoyed the flavor! Great call on making smaller pancakes…they’re definitely easier to flip. And yes, blending the oats first can give the batter a smoother texture. Thanks for sharing your tips! — Eliza (Team Joy)
I love these oatmeal pancakes. When you has to eat oatmeal everyday it’s nice to have a little bit of variety in ways to use oatmeal. Thanks, Joy for sharing your recipe.
I’ve been making this pancake for years with your original recipe that doesn’t include a banana in it. I will now include the banana! I love it and it keeps me full all morning!
I saw this recipe recently on the Today Show. It looked hearty so I decided to give it a try. Oh my gosh! It is absolutely delicious, and I love the fact that it has so much protein. I can only eat one half of it so I save half for another day. Have made it twice, now.
Pam!!! This is the kind of review that makes me want to do a happy dance in my kitchen 😉 Thank you for taking the time to share this wonderful note. It truly means so much. xx
I’m on weight watchers. I’ve tried so many of your recipes and I love them. Thanks for creating such innovative recipes.
Hi Mariellen. Thanks for your comment and we’re so glad you’re loving Joy’s recipes.
—Team Joy
I made the pancakes with egg whites.came out terrific to much so froze the rest then a few days later ate the rest just great.
Hi Barbara. Happy to hear you enjoyed it…and were able to freeze the rest to have later! 🙂
—Team Joy
SO tasty on its own, didn’t need any toppings. One serving is Very filling
Hi Katie, we’re so happy this recipe was a hit, and that you didn’t even need to add any of the extra toppings! Thanks for stopping by—we’re so grateful to have you as part of our community!
—Donna
These pancakes are absolutely amazing!! So delicious and filling .. I eat them with some roasted berries in top.
Hi Fran, so glad you’re enjoying the recipe, and roasted berries sound like the perfect topping! Thanks for stopping by to share your thoughts with us!
—Donna
If I don’t have quick cooking oats, can I use regular oats?
Thanks,
Emily piece of bread
Hi Emily! Yes, you can use old-fashioned, regular oats…. just let the batter sit for 10–15 minutes before cooking to soften the oats and create the right texture!
I don’t have any quick oats! Can I make this with regular oats? Can’t wait to try it-it looks delicious!!
Hi Shelly! Yes, you can use old-fashioned oats—just let the batter sit for 10–15 minutes before cooking to soften the oats and create the right texture. Hoping you love it!
Yummm! I didn’t have any maple extract so used about 1 Tbls maple syrup. Put vanilla yogurt and raspberries on top. I will definitely make this again.
Hi Trish, thanks for stopping by and sharing your comments! We’re thrilled you enjoyed the recipe and we love your swaps and topping ideas!
—Donna
I loved this pancake but had a lot of difficulty flipping it over so it wasn’t so pretty but mighty tasty.
Thanks so much, Rita! Flipping that jumbo pancake can sometimes be a bit of a challenge… but I’m thrilled it still came out delicious! Maybe next time try using two spatulas and a bit more oil on the pan to prevent sticking… or you can even make a few smaller pancakes for easier handling. Either way, I’m so glad you enjoyed it!!
Added some chocolate chips and man is this Amazing! A little hard to flip but could be my stainless steel pans. Saving this and making again for sure!
Katlyn, woohoo!! Love the chocolate chip upgrade… and yes, flipping can be a little tricky, especially with stainless steel, but sounds like you nailed it. It definitely requires a good oil coating (spray or bottle). I’m so glad you’ll be making this one again!
If you’re allergic to bananas can you sub other things like applesauce?
Hi Cait, If you’re allergic to bananas, you can swap in unsweetened applesauce—use the same amount (about ½ cup) as the recipe calls for banana. It will provide moisture and natural sweetness, though the flavor will be slightly different. Another fun option is pumpkin purée for a cozy twist. Either way, you’ll end up with a delicious jumbo oatmeal pancake. Tip: if your batter feels a little thin with the swap, just stir in an extra tablespoon or two of oats to thicken it up. Enjoy! — Eliza (Team Joy)
Could this batter be cooked in a waffle-maker?
Hi Susanna, Yes — you can absolutely try this batter in a waffle maker. Just be sure to lightly coat the waffle plates with nonstick spray, since the oats can stick a bit more than traditional waffle batter. Cook until golden and crisp on the outside (time may vary depending on your waffle iron). The result will be heartier and chewier than a classic waffle, but still tasty and packed with nutrition! — Eliza (Team Joy)
COULD YOU USE ALL WHOLE EGGS OR DO YOU HAVE TO USE EGG WHITES?
Hi Debra, Great question! You can replace 4 egg whites with either 2 whole eggs, or 1 whole egg + 2 whites. You can also use an egg substitute— simply stick with an equivalent to four egg whites or two whole eggs. Enjoy your pancake…and let us know what you think! — Eliza (Team Joy)
Can i use something else for egg replacement.
Hi Antonietta, Yes! Joy has never tried this recipe with a flax or chia egg, so she’s not 100% sure if it would work. But, she thinks that it will. If you’d like to give it a shot, here’s what I’d suggest. Mix 2 tbsp of ground flax seeds or whole chia seeds with 5 tbsp of warm water. Let the mixture sit for at least 10 minutes to thicken, then use in place of the eggs.— Eliza (Team Joy)
This is tasty and a different way to eat my oatmeal while getting protein too!
Hi Jen! We’re SO glad you love this tasty pancake recipe. It’s such an awesome oatmeal alternative, and the perfect way to make your morning (or anytime) more fun. Thanks for your feedback!— Eliza (Team Joy)
I loved this recipe!! I added yogurt on top, sliced strawberries, and chopped almonds. Sooo yummmy!
Hi Aja! Thank you for your glowing review. We’re so glad you loved this recipe…and your additions sound SO yummy! — Eliza (Team Joy)
Delicious! I whipped the egg whites then folded them into the oats and banana, then added a couple of blueberries as they were cooking. Yummy and healthy!
Hi Tina! Love that, thanks for sharing your spin! Folding in whipped egg whites makes it extra fluffy, and the blueberries sound like the perfect sweet pop. — Eliza (Team Joy)
The flavor of the pancake is very good. However it was impossible to flip one big pancake. I made three smaller ones. I also feel that the texture would be better if the oats were put through a food processor prior to mixing the ingredients.
Hi Ann, So glad you enjoyed the flavor! Great call on making smaller pancakes…they’re definitely easier to flip. And yes, blending the oats first can give the batter a smoother texture. Thanks for sharing your tips! — Eliza (Team Joy)
I made them this morning . They were very tasty. Will definitely make them again .
So happy you enjoyed this recipe, Lawrence! Thanks for sharing your wonderful review.
I love these oatmeal pancakes. When you has to eat oatmeal everyday it’s nice to have a little bit of variety in ways to use oatmeal. Thanks, Joy for sharing your recipe.
Hi Cynthia! I’m so glad my oatmeal pancake is helping you mix things up. Thanks for the sweet note and for cooking along with me!
I’ve been making this pancake for years with your original recipe that doesn’t include a banana in it. I will now include the banana! I love it and it keeps me full all morning!
Thanks Joy!
So happy you’ve been cooking along with me, Melinda! I think you’re really going to enjoy it with the mashed banana! xx
I saw this recipe recently on the Today Show. It looked hearty so I decided to give it a try. Oh my gosh! It is absolutely delicious, and I love the fact that it has so much protein. I can only eat one half of it so I save half for another day. Have made it twice, now.
Pam!!! This is the kind of review that makes me want to do a happy dance in my kitchen 😉 Thank you for taking the time to share this wonderful note. It truly means so much. xx
Love this pancake. so yummy and satisfying. One of my favorites!!
Hooray, Patty!! So glad you love this recipe. — Eliza (Team Joy)
love your recipes, I enjoy the ones for one, two or even 4 people, easy to cook and save for later, thank you for sharing.
Hi Marcy!! Thank you so much. That means so much to Joy! Easy to cook and delicious is the goal! — Eliza (Team Joy)