These Oatmeal Chocolate Chip Banana Pancakes are a hearty, whole-grain breakfast that taste like banana bread in pancake form. Fold in chocolate chips and finish with walnut syrup for a special treat.

I’ve written a lot about pancakes over the years. One of the earliest posts I shared was Cream of Wheat Griddle Cakes, which reflects the kind of pancake I grew up loving—thinner, hearty, and moist enough to be good with just a light drizzle of syrup.

As a kid, boxed pancake mix was common at our house: thick, fluffy pancakes that practically demanded a soaking of syrup. I’ve never been one to douse pancakes in syrup; I’ve always preferred waffles when given a choice. Still, I learned to appreciate a pancake that stands on its own.

When I became a parent, I started making pancakes with added nutrition—ground flax, wheat germ, whole wheat flour—so my kids would enjoy pancakes that were a bit healthier. Over time I experimented between those ultra-healthy versions and the nostalgic griddle cakes my daughter called “treat” pancakes.

I’ve since developed many pancake variations—Pumpkin Pancakes, Gingerbread Pancakes, Spiced Applesauce Pancakes, Oatmeal Protein Pancakes, and even Orange Buttermilk Pancakes with fresh citrus syrup—each with toppings that enhance the flavor rather than masking it with a syrup flood.

Creating a tailored topping for a specific pancake flavor elevates the whole experience. That idea led me to pair these pancakes with walnut syrup. If you’ve made the walnut syrup, you’ve probably been wondering what else to pour it over—pancakes are the obvious answer.

Oats and bananas are a natural pairing with nuts and chocolate. These pancakes combine oats, whole wheat pastry flour, ripe mashed banana, and little pockets of chocolate—resulting in a pancake that tastes like banana bread but is lighter and quicker to make.

Why these pancakes feel hearty

• Oats add fiber and texture, making the pancakes more filling.
• Whole wheat pastry flour keeps them whole grain without weighing them down; the oats are the real “stick-to-your-ribs” element. For this recipe you’ll grind oats into a coarse oat flour for texture.

Which oats work best?

• Both rolled oats and quick oats work well; quick oats are shown in the photos and deliver a good texture.
• I don’t recommend instant oats because they may change the texture.

Making oat flour

Use a food processor to pulse oats into a medium-coarse grind. You want texture—not a completely fine flour. Pulse and check frequently; it won’t take long.

Best whole wheat flour for pancakes

• Whole wheat pastry flour, made from soft white wheat, gives whole-grain flavor without heaviness—ideal for pancakes and muffins.
• Common brands like Bob’s Red Mill and King Arthur work well; choose what’s convenient for you.
• If you prefer, you can substitute all-purpose flour, though the pancakes won’t be whole grain.

How many bananas make one cup mashed?

• About three medium, very ripe bananas yield one cup mashed.
• I provide the volume measurement for consistency—banana sizes vary, so measuring mashed banana is more reliable than counting fruits.

If you don’t have enough mashed banana

If your mashed banana falls short, you can top it up without losing flavor:

• Stir in unsweetened applesauce.
• Use mashed pear or pureed pumpkin (color may change slightly).
• Baby food fruit or sweet vegetable purees work in a pinch.
• Finely grated zucchini or summer squash can also extend the volume.

Use a liquid measuring cup for consistency

Combine the wet ingredients—mashed banana, eggs, oil, brown sugar—and add enough buttermilk to bring the total to 4 cups. This approach keeps the batter consistent even if eggs or bananas vary slightly. Respect the overall ratios, but small adjustments are fine.

Chocolate chips or chocolate chunks?

Mini semisweet chocolate chips are ideal for even distribution. If you only have larger chunks, chop them into smaller pieces so the chocolate is more evenly spread. Chopped chocolate creates pockets of melted chocolate and works well, but mini chips are my first choice.

Chopped chocolate can leave varied sizes throughout the pancake, which is nice, but mini chips offer consistency and small bursts of chocolate in every bite.

Topping suggestions

Maple syrup is always welcome, but walnut syrup complements these pancakes beautifully—adding a nutty, syrupy layer that enhances the banana-nut flavor. I also like to top the pancakes with sliced fresh banana for texture and brightness.

That combination of fresh banana, walnut syrup, and warm, moist banana pancakes is reminiscent of a banana split and lands you squarely in banana-bread territory—only quicker.

Get comfortable—these pancakes are worth lingering over.

Oatmeal Chocolate Chip Banana Pancakes

Yield:
about 20 (4-5″) pancakes

Prep Time:
15 minutes

Cook Time:
4 minutes

Total Time:
19 minutes

These Oatmeal Chocolate Chip Banana Pancakes make for a hearty, whole grain breakfast. They taste like banana bread, but in pancake form. Add chocolate chips and top with Walnut Syrup for a special treat!

Ingredients

• For the pancakes:
• 1 1/4 cups quick cooking or rolled oats (not instant)
• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 Tablespoons brown sugar
• 1 cup mashed ripe banana
• 2 large eggs
• 1/4 cup olive oil, vegetable oil or your oil of choice
• about 2 cups low fat buttermilk
• 1/4 cup mini semi sweet chocolate chips
• For the topping:
• Walnut syrup (see notes)

Instructions

For the pancakes:

1. Preheat a griddle to medium (about 340°F) or wait to preheat a frying pan until the batter is mixed.
2. Grind the oats in a food processor to a coarse, textured oat flour.
3. In a large bowl, whisk the ground oats, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon until combined.
4. In a 4-cup liquid measuring cup, whisk together brown sugar, mashed banana, eggs, and oil. Add buttermilk until the mixture reaches 4 cups total, whisking to combine.
5. Pour the wet mixture into the dry ingredients and whisk just until combined. Small lumps are fine—do not overmix.
6. Let the batter rest for 10 minutes.
7. Spray the preheated griddle or frying pan with cooking spray. Drop batter by 1/4-cup scoops. If batter is thick, use the side of the scoop or a spoon to tap and spread it into a circle.
8. Cook about 2 minutes per side, until the edges are set, the tops show bubbles but aren’t loose, and bottoms are golden brown. Flip and finish cooking.

For the walnut syrup:

See the walnut syrup recipe in the notes section.

Notes

*Use a whisk with only a few wires or stir with a spoon or spatula to avoid catching the batter in the whisk.

*This batter is intentionally thicker. Tap the scoop to help the batter spread into rounds on the griddle.

*You can make the walnut syrup in advance. If you prefer more syrup than nuts, reduce the nuts to 3/4 cup. You may want to double or triple the syrup recipe depending on how generously you top the pancakes.

*For a sweeter pancake, increase the sugar to 1/4 or 1/3 cup.

*Cook time listed is approximate; total batch time depends on griddle size and how many pancakes you cook at once.

*Makes about 20 pancakes; we serve 2–3 per person. Leftovers keep covered in the refrigerator and reheat well in the microwave. Pancakes also freeze well—layer with waxed paper and store in freezer bags, reheating from frozen in the microwave.